Author Notes: This is a vegetarian version of chicken fingers. They’re fun and easy to eat at parties, picnics, and barbecues. Their flavor and crunch will satisfy even meat lovers. —MizChef
Makes: 20
Ingredients
Tempeh Sticks
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1/2
cup panko bread crumbs
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1/4
cup sesame seeds, toasted*
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2
large eggs
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1
teaspoon kosher salt
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2
(8-oz.) packages tempeh, any style
Honey-Dijon Dip
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1
tablespoon honey
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2
teaspoons Dijon mustard
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1
cup mayonnaise
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1
tablespoon balsamic
Directions
- Preheat the oven to 400 degrees.
- On a flat plate or piece of wax paper, combine breadcrumbs and seeds. Mix well. In a shallow bowl, beat the eggs with ½ tsp salt.
- Cut the tempeh into 10 sticks (from one short end to the other). Dip the sticks into the eggs then into the bread crumbs, making sure to coat all sides.
- Place the strips on a baking sheet and bake until they start to brown, about 15 minutes. Turn them over and bake another 6 to 8 minutes, or until browned underneath.
- *To toast sesame seeds, heat a small pan over medium heat. Add the seeds and let the toast for a minute or two, shaking or stirring them frequently, until they turn light brown.
-
For the dip:
Whisk together all the ingredients until well combined.
For a hot, spicy dip, mix in a little hot Chinese mustard or wasabi.