Crispy soy tempeh lollipops Easy

These are delicious vegan canap├ęs.

Tempeh ingredients

  • 175g tempeh, cut into thick rectangles
  • 3 tablespoons of soy sauce
  • 50g rye flour
  • 1 teaspoon of smoked paprika

Sauce ingredient

  • 1 tablespoon of white miso paste
  • 1 teaspoon of rice vinegar
  • Topping:
  • 1 teaspoon of black sesame seeds
  • 1 red chilli, finely sliced
  • 1cm fresh ginger, cut into thin strips


Marinate the tempeh in soy sauce for an hour, turning occasionally
Combine the flour with the smoked paprika and dip the large flat sides of the tempeh in the flour and set aside
Heat a large glug of oil in a pan and fry the tempeh on the floured side on medium high heat until golden brown and crispy
In the meantime, prepare the sauce and topping
You can just use the ginger fresh, but we fried it in a little oil until crispy
Then drain on a kitchen towel and serve on top of the lollipops
For the sauce, simply combine the ingredients and serve alongside of the lollipops or drizzled over