Indonesian tempe recipes
Crispy Tempe Katsu: Flavorful Vegan Delight
Tempe Katsu
This delightful Tempe Katsu offers a delicious twist on traditional katsu, providing a satisfying vegetarian option that’s both crunchy and flavorful. Perfect for a snack or as a main dish, this recipe is simple yet packed with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Stengah papan tempe (mashed) | 200 grams |
| All-purpose flour | 2 tablespoons |
| Green onion (sliced) | 1 stalk |
| Water | 3 tablespoons |
| Oyster sauce | 1 teaspoon |
| Sweet soy sauce | 1 teaspoon |
| ABC sauce | 1 teaspoon |
| Royco seasoning | To taste |
| Ground pepper | To taste |
| Bread crumbs | As needed |
| Vegetable oil | For frying |
Instructions
- In a mixing bowl, combine the mashed tempeh with all-purpose flour, water, sliced green onions, oyster sauce, sweet soy sauce, ABC sauce, Royco seasoning, and ground pepper. Use your hands to knead the mixture until well blended.
- Shape the mixture into small patties, flattening them slightly to about half an inch thick.
- For the batter, mix 4 tablespoons of flour with enough water to achieve a smooth consistency.
- Dust each tempeh patty lightly with flour, then dip into the batter, ensuring it’s well coated.
- Roll the coated patties in bread crumbs until fully covered.
- Heat vegetable oil in a frying pan over medium heat. Once hot, carefully place the patties in the oil and fry until golden brown and cooked through, approximately 3-4 minutes per side.
- Serve hot and enjoy your crispy Tempe Katsu!
Happy cooking! May this recipe bring joy to your kitchen! 😊
