Title: Tempeh chips with dipping sauce
 Categories: Appetizers, Vegetarian
      Yield: 4 Servings
 
      1    Block (8 oz) tempeh
           -- (soy bean cake)*
    1/2 c  Hot water
    1/4 c  Tamari or soy sauce
      2 tb Lemon or lime juice
    1/2 ts Sea salt
    1/2 ts Finely chopped garlic
    1/2 ts Ground coriander
      1 c  Canola oil
           Ground red chili pepper
           -- (to taste)
 
  Cut tempeh into 2 x 1/2 x 1/8-inch slices.  In a bowl, combine hot
  water, 1 tablespoon each of the tamari and the lemon juice, the salt,
  garlic, and coriander; stir until salt is dissolved. Add tempeh;
  marinate for 15 minutes.  In a skillet, heat oil.  Fry tempeh until
  crisp; drain. To make dipping sauce, combine the remaining 3
  tablespoons tamari, the remaining 1 tablespoon lemon juice, and the
  chili pepper. Makes 4 servings.
  
  *Available at health food stores.
  
  Guest Demonstrator:  Paul Onishi
  
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
  
  Reprinted with permission from: The Electric Kitchen & Hawaiian
  Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]