Tempe Nuggets Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Small tempe | 2 pieces |
| Rice flour | ½ tablespoon |
| Tapioca starch | 3 tablespoons |
| Ground pepper | 1 teaspoon |
| Garlic cloves | 4 cloves |
| Masako seasoning | To taste |
| Ground coriander | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Egg | 1 piece |
| For the coating: | |
| Sajiku flour | 1 sachet (mixed with a little water to a thick consistency) |
| Breadcrumbs | As needed |
Instructions
- Preparation: Begin by cutting the tempe into small pieces, then steam for 15 minutes to soften.
- Blend: Once cooled, transfer the steamed tempe to a food processor. Add the ground pepper, garlic, masako seasoning, ground coriander, sugar, salt, egg, and rice flour. Blend until the mixture is smooth and well combined.
- Shape: Line a mold with banana leaves (or any suitable lining). Fill the mold with the tempe mixture, pressing it down firmly to ensure it’s compact. Steam the filled mold for an additional 20 minutes until cooked through.
- Cool and Cut: After steaming, allow the nuggets to cool slightly before removing from the mold. Cut them into desired shapes.
- Coat: Dip each nugget in the sajiku flour mixture, ensuring they are evenly coated. Then roll them in breadcrumbs for an extra crunch.
- Freeze: Place the coated nuggets in an airtight container and freeze for about 1 hour.
- Fry: Once frozen, heat oil in a frying pan and fry the nuggets until golden brown and crispy.
- Serve: Enjoy your delicious tempe nuggets as a snack or appetizer, or store them in the freezer for later use!
These tempe nuggets are not only a delightful treat but also a great source of plant-based protein, perfect for those who love to explore vegetarian options!
