1 package tempeh
1 tablespoon miso
2 teaspoons agave
2 tablespoons water
3 tablespoons finely ground pistachios
1/4 cup brown rice flour
1/4 teaspoon white pepper
1/4 teaspoon salt (omit if pistachios are salted)
1/4 teaspoon garlic powder
Olive oil, for frying
Combine marinade ingredients in a medium bowl.
Cut the tempeh into 8 strips width-wise.
Dip the tempeh into the marinade and let sit for 5 minutes.
Combine the crust ingredients in a medium bowl.
Dip the wet tempeh into the crust ingredients.
Cook the tempeh in oil in a large fry pan until browned. Flip over and cook the other side.
Serve with jalapeno or red pepper jelly.