Sesame Tempeh Sticks with Apricot Dipping Sauce

Makes 10 servings

These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.

Ingredients

Filling

  • 3 tablespoons toasted sesame seeds, divided use
  • 10 oz tempeh
  • 1/2 cup chopped scallions
  • 1 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons peeled and minced ginger
  • 1 teaspoon minced garlic
  • 6 sheets phyllo dough
  • 1/4 cup grapeseed oil
  • Egg wash, as needed
  • Pinch kosher salt

Apricot Dipping Sauce

  • 1/2 cup apricot preserves (no sugar added and all fruit)
  • 2 tablespoons lime juice
  • 1 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon peeled and minced ginger

Directions

  1. Line a sheet pan with parchment paper. Preheat the oven to 350°F.
  2. In a blender or food processor, blend 1 tablespoons of the sesame seeds, tempeh, scallions, sesame oil, soy sauce, cornstarch, ginger, and garlic until the mixture forms a coarse paste.
  3. Cover the phyllo dough with plastic wrap and then a dampened kitchen towel. Remove only 1 sheet of phyllo at a time as you work, to prevent the phyllo from drying out.
  4. Brush 1 sheet of phyllo dough generously with grapeseed oil. Stack another sheet on top and brush with oil again. Repeat with 1 last piece of phyllo.
  5. Cut the stack of phyllo in half lengthwise, and then arrange one half with a long side nearest you.
  6. With dampened fingers, shape about 3 tablespoons of the filling mixture into a narrow rope along the edge nearest you, then roll up the paste tightly in the phyllo to form a long, thin roll.
  7. Repeat with the other half of the phyllo stack, and then repeat the whole process with the remaining 3 sheets of phyllo dough.
  8. Lightly brush the top of the sticks with egg wash, and sprinkle with the remaining 2 tablespoons of sesame seeds and kosher salt.
  9. Using a sharp knife, cut each roll into 5 sticks and place, seam side down, onto the prepared sheet pan. Bake until the phyllo is golden brown, 12 to 15 minutes. Cool slightly.
  10. In a small bowl, combine the ingredients for the dipping sauce. Serve the sticks warm with the dipping sauce.

CIA FOODIES


Sesame Tempeh Sticks with Apricot Dipping Sauce

Sesame Tempeh Sticks with Apricot Dipping Sauce
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they're the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.

Ingredients

Filling
  • 3 tablespoons toasted sesame seeds, divided use
  • 10 oz tempeh
  • 1/2 cup chopped scallions
  • 1 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons peeled and minced ginger
  • 1 teaspoon minced garlic
  • 6 sheets phyllo dough
  • 1/4 cup grapeseed oil
  • Egg wash, as needed
  • Pinch kosher salt
Apricot Dipping Sauce
  • 1/2 cup apricot preserves (no sugar added and all fruit)
  • 2 tablespoons lime juice
  • 1 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon peeled and minced ginger

Directions

  1. Line a sheet pan with parchment paper. Preheat the oven to 350°F.
  2. In a blender or food processor, blend 1 tablespoons of the sesame seeds, tempeh, scallions, sesame oil, soy sauce, cornstarch, ginger, and garlic until the mixture forms a coarse paste.
  3. Cover the phyllo dough with plastic wrap and then a dampened kitchen towel. Remove only 1 sheet of phyllo at a time as you work, to prevent the phyllo from drying out.
  4. Brush 1 sheet of phyllo dough generously with grapeseed oil. Stack another sheet on top and brush with oil again. Repeat with 1 last piece of phyllo.
  5. Cut the stack of phyllo in half lengthwise, and then arrange one half with a long side nearest you.
  6. With dampened fingers, shape about 3 tablespoons of the filling mixture into a narrow rope along the edge nearest you, then roll up the paste tightly in the phyllo to form a long, thin roll.
  7. Repeat with the other half of the phyllo stack, and then repeat the whole process with the remaining 3 sheets of phyllo dough.
  8. Lightly brush the top of the sticks with egg wash, and sprinkle with the remaining 2 tablespoons of sesame seeds and kosher salt.
  9. Using a sharp knife, cut each roll into 5 sticks and place, seam side down, onto the prepared sheet pan. Bake until the phyllo is golden brown, 12 to 15 minutes. Cool slightly.
  10. In a small bowl, combine the ingredients for the dipping sauce. Serve the sticks warm with the dipping sauce.

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