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):
| Ingredient | Amount |
|---|---|
| Tempeh | 2 blocks (about 300g) |
| Garlic (minced) | 2 cloves |
| Egg | 1 large |
| All-purpose flour (for batter) | 2 tablespoons |
| Cornstarch (Maizena) | 3 teaspoons |
| Royco (or vegetable seasoning) | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Black pepper | To taste |
For the Dipping Coating (Bahan Celup):
| Ingredient | Amount |
|---|---|
| All-purpose flour | 5 tablespoons |
| Royco (or vegetable seasoning) | 1/2 teaspoon |
| Egg | 1 large (beaten) |
| Salt and pepper | To taste |
| Bread crumbs (for coating) | As needed |
Instructions
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Prepare the Tempe Mixture (Adonan):
- 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.
-
-
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.
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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.
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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.
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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.
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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):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 16g |
| Carbohydrates | 25g |
| Fats | 12g |
| Fiber | 3g |
| Sugars | 2g |
| Sodium | 480mg |
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!
