4 Servings 15 min Cook
16 Oz Tempeh
1/4 Cup Almond Milk
2 Tbsp Vegan Mayo
1/2 Tbsp Dijon Mustard
1/2 Tsp Crushed Red Pepper Flakes
1/4 Tsp Pepper
1/4 Tsp Garlic Powder
4 Tbsp Sesame Seeds
1/4 Cup Panko Breadcrumbs
1/4 Cup Soy Sauce
2 Tbsp Sesame Butter
1 Lime yields Lime Juice
2 Tsp Honey
1 Medium (4-1/8" long) Scallions
Preheat oven to 350 degrees and line a baking sheet with wax paper or aluminum foil.
Remove tempeh blocks from packages and slice into equal-sized stick pieces.
In a small bowl, combine almond milk, mayo, dijon mustard, 1 tbsp soy sauce, 1/4 tbs red pepper flakes, pepper, and garlic powder.
Whisk until well combined.
In a separate small bowl, add the sesame seeds and panko breadcrumbs.
Dip the tempeh sticks into the liquid mixture and then pour the sesame seeds over the sticks with your fingers to stick to the mixture.
(If you dip the sticks into the sesame seeds they get all sticky and clump together so I found that pouring them over helps to avoid a huge mess and waste of sesame seeds!) Continue until all the sticks are covered.
Transfer to the lined baking sheet and bake for 15 minutes.
While the tempeh is baking, prepare the dipping sauce: In a small bowl, combine 1/4 cup soy sauce, 2 tbsp tahini, juice from 1 lime, 2 tsp honey, dashes of red pepper flakes, salt and pepper.
Allow the tempeh to cool for a couple minutes before serving.
Serve with the dipping sauce.