Method

• Dry with a clean t towel and cut tempeh into finger size fries, in a bowl toss the tempeh with paprika, sumac, salt and pepper
• You want it well coated, sit aside for 20 minutes for the tempeh to marinate
• Using a heavy based pan, cover the bottom of the pan with cooking oil to around 1cm and heat
• Test by dipping an end of a fry in the oil, if it starts to fry you are on the way
• Don’t try and cook too many at a time, as they won’t crisp up
• Place them on a paper towel and put in the oven while cooking the rest
• Serve with your favourite sauce (vendor recommendation: Butler’s Gooseberry Sauce)