Crispy Panko Crusted Tempeh Weeknight Dish

Cut the tempeh into 1/2 inch thick triangles or squares and prepare the marinade.

Mix together water and cornstarch in a small bowl until the cornstarch has dissolved, and set aside.

Combine the mirin, soy sauce, and chili paste in another small bowl and mix well.

In a third plate or bowl with a rim, combine the panko breadcrumbs and salt and set aside.

When ready to cook, combine the cornstarch and water mixture with the mirin mixture and stir well.

Piece by piece, drop each tempeh triangle in the marinade and flip it around until all sides are well coated.

Lightly roll each tempeh triangle in the panko and salt mixture, being gentle not to break the tempeh, and ensure all sides are covered with breadcrumbs.

Lay the coated tempeh flat on a plate and repeat until all pieces are done. Save any leftover panko mixture for next time.

Heat a large frypan with oil, using 1 tablespoon at a time to fry in batches.

Cook each triangle until crispy and starting to darken, a few minutes on each side, until all are finished.

Enjoy with a creamy pasta dish for a satisfying meal that will please any vegetarian skeptic.