Beer Battered Tempeh with dip


( Serves 2)

Cooking Time: 15 minutes



  • Tempeh 200 grams/ml
  • Beer 200 grams/ml
  • Plain flour 100 grams/ml
  • Baking powder 5 grams/ml
  • Wheat bread and rolls 75 grams/ml
  • Rapeseed (Oil) 100 grams/ml
  • Soy sauce 15 grams/ml
  • Hoisin 15 grams/ml
  • Gochujang 5 grams/ml


  • Slice your Tempeh into 1 cm slices.
  • Mix your beer with the flour and baking powder, stir until smooth.
  • Dip in the Tempeh slice into the beer batter coating it, then dip into the breadcrumbs (get a good covering). Repeat this process.
  • Fry your oil on high. drop a bit of battering to see if the oil is hot enough.
  • Drop in your tempeh slices (stagger if not enough space, as will lower the heat).
  • Cook on each side for 3 minutes (or brown) then remove on too a kitchen towel.
  • Mix the sauce ingredients and serve

Extra Notes

  • We used a Toast beer for this (vegan and waste-reducing).

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