Crispy Tempe Katsu with Savory Teriyaki Sauce

Tempe Katsu Teriyaki: A Delightful Vegetarian Twist

This Tempe Katsu Teriyaki recipe is a delightful and satisfying vegetarian dish that combines crispy tempeh patties with a flavorful teriyaki sauce. It is perfect for lunch or dinner and can be served with rice and salad for a complete meal. The combination of ingredients ensures a delicious and nutritious experience, making it a must-try for both vegetarians and meat-lovers alike.

Ingredients

Main Ingredients

Coating Ingredients

Teriyaki Sauce Ingredients

Instructions

Preparing the Tempe Katsu:

1. Prepare the Tempeh: Begin by crumbling the tempeh into small, fine pieces in a mixing bowl. Add one egg, garlic powder, all-purpose flour, ground black pepper, and salt to the bowl. Mix the ingredients well until they are fully combined. If the mixture feels too sticky, you can add a little more flour to achieve a manageable consistency.

2. Form the Patties: Divide the tempeh mixture into two or three equal portions. Shape each portion into oval patties and flatten them slightly for even cooking.

3. Steam the Patties: Prepare a steamer pot by filling the bottom with water and placing a steaming rack inside. Arrange the tempeh patties on the rack and cover with a lid. Steam the patties for about 15-20 minutes or until they are firm and cooked through. Once done, turn off the heat and remove the patties from the steamer.

4. Prepare the Coating: Set up a breading station with three bowls. In the first bowl, place the additional flour; in the second bowl, whisk one egg; and in the third bowl, add the breadcrumbs.

5. Coat the Patties: Take each steamed tempeh patty and first coat it in the flour, ensuring it is fully covered. Then dip it into the whisked egg, allowing any excess to drip off, and finally, coat it with breadcrumbs to create a crispy outer layer.

6. Fry the Patties: In a frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully place the breaded tempeh patties into the pan. Fry them on both sides until golden brown and crispy, which should take about 3-4 minutes per side. Once cooked, remove them from the pan and let them drain on paper towels to remove excess oil.

7. Serve: Slice the tempeh katsu into bite-sized pieces and arrange them on a serving plate.

Preparing the Teriyaki Sauce:

1. Sauté the Aromatics: In a saucepan, melt the margarine over medium heat. Add the minced garlic and sliced onion, sautéing until they are soft and fragrant.

2. Add the Seasonings: Stir in the ground black pepper, sweet soy sauce, oyster sauce, Worcestershire sauce, ketchup, and chili sauce. Mix well to combine all the flavors.

3. Incorporate the Broth: Pour in the chicken broth and bring the mixture to a gentle simmer. Taste the sauce and adjust the seasoning if necessary.

4. Thicken the Sauce: Once the sauce is simmering, add the dissolved cornstarch to the pan, stirring constantly until the sauce thickens to your desired consistency. Remove from heat once done.

5. Final Touch: Drizzle the prepared teriyaki sauce generously over the sliced tempeh katsu. Optionally, garnish with chopped green onions for added flavor and color.

Serving Suggestions

For an even more delightful experience, serve your Tempe Katsu Teriyaki alongside a fresh salad. A simple combination of shredded carrots and cabbage dressed with mayonnaise makes for a refreshing accompaniment that balances the rich flavors of the katsu and sauce.

Nutritional Information (per serving, approximate)

Conclusion

This Tempe Katsu Teriyaki is not only a visually appealing dish but also a healthy and satisfying meal option that embodies the essence of Japanese cuisine while staying true to vegetarian principles. With its crispy exterior, tender interior, and rich teriyaki sauce, this dish is sure to impress family and friends alike. Enjoy this culinary delight as a main course or as part of a larger meal, and let your taste buds embark on a flavorful journey!