Crispy Tempe Katsu: Plant-Based Japanese-Style Cutlet

Tempe Katsu Recipe

Tempe katsu is a delightful, crispy dish made from tempeh, an Indonesian staple. This twist on the classic Japanese katsu is perfect for those looking for a plant-based, crunchy alternative. The tempeh is coated in a flavorful batter, then fried to perfection, offering a satisfying texture and taste that will leave everyone wanting more. This recipe is simple, quick, and packed with flavor, making it an ideal dish for lunch, dinner, or even as a snack.

Ingredients

For the Tempe Mixture (Adonan):

For the Dipping Coating (Bahan Celup):

Instructions

1. Prepare the Tempe Mixture (Adonan):

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   • Begin by combining the tempeh, minced garlic, egg, all-purpose flour, cornstarch, Royco, salt, sugar, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly incorporated. If the mixture is too wet, add a tablespoon of flour to help it hold together better. The consistency should be thick enough to shape without falling apart.

2. Shape into Katsu:

   • Divide the mixture into equal portions and shape each portion into a rectangular or oval patty, mimicking the traditional katsu form. These patties should be firm but not too dry.

3. Dipping Coating Process:

   • Prepare the dipping coating by mixing the all-purpose flour and Royco in a shallow bowl. In another bowl, beat the egg and season with salt and pepper. Lastly, place the bread crumbs in a third shallow dish.
   • Carefully dip each tempeh patty into the flour mixture, followed by the egg wash, and then coat evenly with bread crumbs. Repeat for all patties.

4. Freeze for Better Binding:

   • Once all patties are coated, place them on a tray or plate and freeze them for at least a few hours or overnight. Freezing helps the coating stick better, preventing it from falling apart when frying.

5. Frying:

   • When you’re ready to enjoy the tempe katsu, heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, carefully fry each patty until golden brown and crispy on both sides, about 3-4 minutes per side.

6. Serving:

   • Remove the katsu from the oil and place them on paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, such as tonkatsu sauce or even a simple soy-based dip, and enjoy!

Nutritional Information (approximate per serving, based on 4 servings):

Tips:

• Tempeh Substitution: If you don’t have access to tempeh, you can substitute it with firm tofu. Just make sure to press the tofu well to remove excess moisture.
• Flavor Variation: Add chopped herbs like parsley or cilantro into the tempeh mixture for extra flavor.
• Serving Suggestion: Serve tempe katsu with steamed rice, sautéed vegetables, or a fresh salad for a complete meal.

Enjoy this delicious and crunchy tempe katsu as a healthy, satisfying dish that everyone can enjoy, whether they are plant-based eaters or just looking to try something new!