Thai Tempeh Patties with a Red Chili Dipping Sauce

Although I have always enjoyed Thai cuisine, it has only been recently that I started to get passionate about it in my own kitchen. Armed with some wonderful Thai cookbooks, and of course the internet, I have recently made Hot and Sour Mushroom Soup, Homemade Massaman Curry Paste, and Massaman Curry.

Tempeh is a fermented soy product, which fits my personal belief that the only soy foods one should consume are those that are fermented, such as tamari and miso. This means avoiding or at least seriously limiting your intake of tofu, soybeans and soy milk. Soybeans are by themselves a very detrimental source of proteins and nutrition due to a very high content of enzyme inhibitors and phytic acids that block the absorption of essential minerals and cause potential intestinal problems — however, thorough fermentation in the production of tempeh, miso and soy sauce removes both the inhibitors and phytates.

For further information on the potential dangers of unfermented soy products, see this article by Sally Fallon.

Now to the recipe…

Thai Tempeh Patties with a Red Chili Dipping Sauce

Recipe by Lisa Turner Cuisine: Thai Published on April 7, 2010 Spicy Thai tempeh patties served with a delicious red chili dipping sauce Print this recipe Tempeh patties: 1 stalk lemon grass 1 clove garlic, chopped 2 green onions, chopped 2 shallots, chopped 3 fresh red chilies, seeded and chopped 1-inch piece fresh ginger, chopped generous handful of fresh parsley, chopped 12 oz (340 grams) tempeh, chopped juice from 2 limes 1 teaspoon sugar dash of cayenne 3 - 4 tablespoons unbleached white or spelt flour 1 large egg sea salt and fresh cracked black pepper to taste peanut oil for frying Dipping sauce: 3 tablespoons balsamic vinegar 3 tablespoons white wine vinegar dash red wine vinegar 2 green onions, finely chopped 2 teaspoons sugar 2 fresh red chilies, seeded and finely chopped 2 tablespoons fresh parsley, finely chopped pinch of sea salt Instructions: In a food processor, combine the lemon grass, garlic, spring onions, shallots, chilies, ginger, parsley, tempeh, lime juice, cayenne, sugar, flour, egg and salt and pepper. Process into a smooth paste. Shape the dough into small (3-inch) patties, adding a bit of flour as necessary to keep them holding together. Heat 1/4-inch of oil in a large frying pan over medium heat. When hot, add the tempeh patties and fry for 4 to 5 minutes or until golden brown on the bottom. Flip and fry for another few minutes until evenly browned on both sides. Remove from the pan and drain on paper towels. To make the sauce, combine the balsamic vinegar, white wine vinegar, red wine vinegar, spring onions, sugar, red chilies, parsley and sea salt in a small bowl. Serve with the warm tempeh patties, garnished with a bit more parsley. Makes about 10 3-inch patties

More tempeh recipes from Lisa's Vegetarian Kitchen:
Oseng Oseng Tempe
Baked Tempeh & Japonica Rice Casserole
Tempeh-Miso Breakfast Patties
Tempeh Cutlets

On the top of the reading stack: The National Post

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