I love this version of tempeh!
1 block tempeh
3 tablespoons plain nondairy milk
2 tablespoons unsweetened shredded coconut
2 tablespoons brown rice flour
1/4 teaspoon sea salt or Himalayan salt
1 teaspoon turbinado sugar
1/8 teaspoon ground ginger
2 tablespoons nondairy milk
Olive oil for frying
Cut the tempeh into 1 inch strips and steam for 10 minutes.
Dip into the 3 tablespoons of milk and set aside.
Combine the batter ingredients.
Coat the tempeh with the batter.
Fry on each side until browned.