‘Fish’ Sticks Recipe

Slice the tempeh blocks into into 12 2.5 x 10cm sticks. Combine the marinade ingredients in a bowl, add the tempeh, then cover and set aside to marinate at room temperature for at least 30 minutes Remove the tempeh from the marinade and gently shake off the excess. 

Preheat the oven to 180°C (350°F). Mash the avocado wasabi sauce ingredients together in a bowl until smooth. To make the crumb, spread the panko breadcrumbs over a baking tray and toast for 5 minutes or until they start to turn golden. Combine with the nutritional yeast in a wide bowl and season with salt and pepper.

To make the seasoned flour, place the flour and smoked paprika in a bowl. Season with salt and pepper. Make a basic buttermilk by combining the soy milk, half the seasoned flour and the vinegar or lemon juice in a large bowl. Set aside for a few minutes to thicken.

Heat the oil in a large heavy-based saucepan over medium-high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if the oil begins to bubble quickly, then you’re ready to go. 

Place the marinated tempeh in the seasoned flour and toss to coat. Dip in the buttermilk, then roll in the crumb mixture. Make sure each stick is completely coated by using your hands to press the crumbs into the surface and gently shaking off any loose excess. Be especially careful to not break the fingers during this process or else you’ll be serving fish fingertips. 

Fry the fingers in small batches in the hot oil for 2-3 minutes until completely golden. Transfer to a large plate lined with paper towel to drain. Immediately sprinkle with salt, then serve with the avocado wasabi sauce on the side for dipping.