Ingredients
- 1 egg
- 1 cup matzo meal
- 1 (8 ounce) package tempeh, sliced into 1/4-inch thick slices
- vegetable oil
- ½ cup Buffalo wing sauce, or to taste
- ½ cup blue cheese salad dressing, or to taste
Why This Dish Is A Crowd Favorite
Cooking Tips
- Cook on medium heat to get a nice crispy outside without burning.
- Let the strips rest for a few minutes after cooking to let the sauce soak in.
Step 1
Beat the egg in a bowl until it’s well mixed, about 30 seconds to a minute. Pour the matzo meal into another shallow bowl. Dip each tempeh slice into the egg, making sure it’s fully coated, then press it into the matzo meal so it’s covered evenly.
Step 2
Heat some oil in a skillet until it’s hot—around 350°F (175°C) if you have a thermometer. Fry the tempeh slices for 3 to 5 minutes, turning them until they’re golden and crispy on both sides. Once done, transfer them to a plate lined with paper towels to soak up any extra oil.
Step 3
Put the cooked tempeh in a bowl and pour enough Buffalo wing sauce over it to coat all the pieces. Cover the bowl and give it a good shake to make sure the sauce sticks evenly. Serve the spicy tempeh with some blue cheese dressing on the side for dipping.
