Tempe Steak with Mashed Potatoes: A Deliciously Unique Meal
Discover a delightful twist on traditional steak with this Tempe Steak recipe, paired perfectly with creamy mashed potatoes. This dish brings together the earthy flavor of tempeh and the richness of mashed potatoes, creating a satisfying meal that is both wholesome and fulfilling. Perfect for a cozy dinner at home or to impress your guests, this recipe is simple to prepare and bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 100 grams |
| Oyster mushrooms | 100 grams |
| Garlic | 3 cloves |
| Onion (medium) | 1/2 |
| All-purpose flour | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Breadcrumbs | 3 tablespoons |
| Black pepper sauce (Saori brand) | 1 sachet |
| Salt | To taste |
| Sugar | To taste |
| Carrot (large) | 1 piece |
| Potatoes (medium) | 2 pieces |
| Margarine (for grilling) | 3 tablespoons |
| For Mashed Potatoes: | |
| Unsalted butter | 1 tablespoon |
| Milk (diluted) | 50 ml (diluted with 50 ml water) |
| Cheese (Prochiz Gold or similar) | 3 tablespoons |
| Ground black pepper | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Steam the Tempeh: Start by steaming the tempeh for about 10 minutes until fully cooked. Once done, cut it into small pieces.
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Blend the Ingredients: In a blender, combine the oyster mushrooms, onion, garlic, steamed tempeh, all-purpose flour, cornstarch, and breadcrumbs. Blend until smooth. Once blended, season with salt and sugar to taste. Adjust flavors as necessary.
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Steam the Mixture: Transfer the blended mixture to a steaming tray and steam for approximately 30 minutes or until fully cooked. While the mixture is steaming, you can boil the carrot and potatoes until tender.
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Cool and Shape: After steaming, let the mixture cool for a bit. For quicker cooling, you can place it in the freezer for about 15-20 minutes. Once cooled, cut it into desired shapes and brush with the black pepper sauce for flavor.
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Pan-fry the Steak: Heat a non-stick skillet over medium heat, add the margarine, and grill the tempeh steaks until golden brown and crispy on both sides.
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Prepare the Mashed Potatoes: While the tempeh is cooking, mash the boiled potatoes until smooth. In a saucepan, combine the diluted milk, unsalted butter, and cheese, heating gently until the butter melts. Add the mashed potatoes to the mixture along with ground black pepper, salt, and sugar. Stir well until everything is evenly combined. Taste and adjust seasoning as necessary.
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Serve: Plate the tempeh steak alongside the creamy mashed potatoes and steamed carrots. Enjoy this flavorful, hearty meal!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 14 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugars | 3 g |
| Sodium | 250 mg |
Cooking Tips
- Adjusting Texture: If you prefer a smoother texture for your tempeh mixture, blend it longer or add a splash of water during blending.
- Flavor Variations: Feel free to experiment with different seasonings in the tempeh mixture or try adding chopped herbs for extra flavor.
- Make-Ahead Option: The tempeh mixture can be prepared in advance and stored in the refrigerator for up to 2 days before steaming and frying.
This Tempe Steak with Mashed Potatoes is not just a meal; it’s an experience that combines flavors and textures, sure to delight your taste buds. Perfect for those seeking a satisfying vegetarian option that doesn’t compromise on taste or heartiness. Enjoy your culinary journey!
