Thai tempeh cakes with dipping sauce from The Tofu Cookbook by Becky Johnson

Ingredients

• 2 1/2 cm/1 in piece fresh root ginger, chopped
• 2 chillies, seeded and chopped
• 250 g/9 oz tempeh, thawed if frozen, sliced
• 60 ml/4 tbsp chopped fresh coriander (cilantro), plus extra to garnish
• 5 ml/1 tsp sugar
• 15 ml/1 tbsp lime juice
• 1 large (US extra large) egg, lightly beaten
• 45 ml/3 tbsp plain (all-purpose) flour
• salt
• ground black pepper
• vegetable oil, for frying
• 45 ml/3 tbsp mirin (see Cook’s Tip)
• 2 spring onions (scallions), thinly sliced
• 45 ml/3 tbsp white wine vinegar
• 2 chillies, finely chopped
• 15 ml/1 tbsp sugar
• 1 lemon grass stalk, outer leaves removed and inside chopped
• 2 garlic cloves, chopped
• 2 spring onions (scallions), chopped
• 2 shallots, chopped
• large pinch of salt
• coriander (cilantro), plus extra to garnish