1 Package Tempeh
2 Tbsp. Corn Starch
1 C. Buffalo sauce (or other favorite hot sauce)
1 Tbsp. Vegan Butter (I used Earth Balance)
2 Tbsp. Coconut oil
1.Chop your tempeh into cubes, make sure they are all the same size so everything cooks evenly
2. Toss the cubed Tempeh in a bowl with Corn Starch until evenly coated, shake of excess
3. Melt Coconut Oil into a frying pan and add Tempeh, cook on first side for about 1-2 minutes, flip and cook on the other side for 1-2 minutes (The time is going to vary depending on your stove and how hot your make your pan) you will know its done when the tempeh cubes are golden brown and crispy
4. In another bowl, melt butter and then stir in hot sauce
5. Toss the tempeh in the sauce until evenly coated, add back to the pan and toss to crisp up the sauce
**to make the oil free fries, cut a potato and mix in some basil, chili powder, salt, pepper, and cumin then put in the oven for about 20 minutes on 450**
This can be eaten on its own, in a wrap, or on a salad! It's amazing in any way shape or form. Personally my favorite is in a wrap with greens, red onion, tomato, and vegan blue cheese dressing from Earth Balance!
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