The healthy Coconut Crusted Tempeh on Sauerkraut will delight you. This dish is not only quickly prepared, but thanks to the fermented food very healthy for you. These contain important lactic acid bacteria, which not only keep the intestines fit, but they also support digestion and strengthen the entire digestive tract. This in turn is important for the metabolism to run smoothly and absorb all the nutrients that are important for the body.
Tempeh has fermented soybeans to basis, which are pressed into rolls or blocks. The mold used in fermenting the beans makes them particularly easy to digest. Tempeh is considered a valuable source of vegetable protein. The Asian specialty is rich in minerals such as magnesium, phosphorus and potassium. It also contains a lot of healthy dietary fiber. Sauerkraut is food and probiotic supplement in one. It is full of highly effective and vital microorganisms. Sauerkraut is produced by fermentation of white cabbage with the help of lactic acid bacteria. The lactic acid bacteria are already on the fresh cabbage and then, when conditions allow (warm temperatures, oxygen exclusion, liquid environment), they begin to process the cabbage into sauerkraut.
Ingredients for Coconut Crusted Tempeh on Sauerkraut
- 200 g tempeh
- 1 piece of kombu seaweed
- 2 tablespoons shoyu
- 1 clove of garlic
- 1 piece of fresh ginger
- 100 g corn flour
- 100 g coconut flakes
- 4 tablespoons coconut oil
- 400 g sauerkraut
Preparation of Coconut Crusted Tempeh on Sauerkraut
Step 1
Fill a pot with water and add the kombu seaweed. Once the water boils, add the tempeh and simmer on the lowest heat for 15 minutes.
Step 2
Put 2 tablespoons of shoyu in a deep dish. Grate the fresh piece of ginger into the soy sauce. Slice the garlic clove and add it to the marinade as well.
Step 3
Slice the tempeh after cooking and let it sit in the marinade for a few minutes.
Step 4
Mix 100 g of corn flour with 100 g of coconut flakes in a deep dish. Then take the tempeh slices out of the marinade and roll them properly in the mixture.
Step 5
Heat the coconut oil in a frying pan and fry the tempeh slices on both sides until golden brown. Serve the slices on some sauerkraut and garnish your dish with fresh chives and scallions.
Tip:
You can pour the shoyu marinade into a container and season other dishes with it. The breaded tempeh slices also go wonderfully with a fresh and healthy coleslaw in the summer. You can find the recipe for this in our Vivoterra-Kitchen.
