Crispy Coconut Tempeh – The New York Times

Crispy coconut tempeh is a play on coconut shrimp. Tempeh really easily crumbles into nuggets, so I feel like it wants to be crispy and fried and dipped into a sauce. Coat the tempeh in a mixture of coconut milk, chili sauce, honey and cornstarch, and then toss it with some panko bread crumbs and shredded coconut. For a little pizazz, when they come out of the fryer, sprinkle them with a little lime salt. You already made this sweet and spicy coconut milk mixture, so just add a little lime juice and dip your tempeh into that.