Crispy Tempeh Nuggets: Indonesian-Style Vegan Snack

Nugget Tempe Recipe (Indonesian-style Tempe Nuggets)

If you’re a fan of nutritious, hearty, and delightful finger foods, you’ll love this Indonesian-style Nugget Tempe recipe. Made with tempeh, which is a traditional Indonesian fermented soybean cake, this dish is a wholesome and delicious snack. It’s easy to prepare, budget-friendly, and packed with protein. The nuggets are crisp on the outside, tender on the inside, and bursting with flavor. Perfect for a quick snack or an appetizer at any gathering, these homemade tempeh nuggets are a treat for all ages.

Ingredients

For Coating:

Instructions

Step 1: Prepare the Tempeh

• Begin by steaming the tempeh until fully cooked, about 15-20 minutes. Once done, set it aside to cool slightly.
• After cooling, crumble the tempeh using a food processor or a manual chopper until finely mashed. You should end up with a soft, crumbly texture.

Step 2: Prepare the Spices

• In a separate bowl, blend the garlic, shallots, and coriander powder into a fine paste. You can use a food processor or mortar and pestle for this.

Step 3: Combine the Mixture

• In a large mixing bowl, combine the mashed tempeh with the spice paste.
• Season with salt, sugar, and chicken bouillon (Masako) to taste.
• Add in the all-purpose flour and rice flour, and mix until well combined. The flour helps bind the mixture and gives the nuggets a nice texture.
• Taste the mixture by frying a small portion. Adjust seasoning if necessary by adding more salt, sugar, or Masako.
• Finally, fold in the chopped spring onions (Daun Bawang) to the mixture. They will add a refreshing crunch to the nuggets.

Step 4: Shape and Steam the Nuggets

• Line a baking dish or a steaming tray with a thin layer of oil. Place a sheet of plastic wrap or baking paper in the tray for easy removal later.
• Press the tempeh mixture into the tray, leveling it out evenly.
• Steam the mixture for about 20 minutes, or until it becomes firm and cooked through.
• Once steamed, allow it to cool to room temperature. After cooling, cut it into nugget-sized pieces according to your preference.

Step 5: Coat the Nuggets

• Prepare the coating station by beating one egg in a bowl and placing breadcrumbs in another shallow dish.
• Dip each nugget into the beaten egg, then roll it in the breadcrumbs. For a thicker coating, you can repeat this step—dipping in the egg and breadcrumbs a second time.

Step 6: Chill the Nuggets

• Place the coated nuggets in the refrigerator for about 15-20 minutes. This helps the coating to set and stick properly to the tempeh.

Step 7: Fry the Nuggets

• Heat oil in a deep pan or frying pan over medium heat. Fry the nuggets in batches, turning occasionally, until they are golden brown and crispy on the outside.
• Remove the nuggets from the oil and drain them on paper towels to remove excess oil.

Step 8: Serve and Enjoy!

• Serve the crispy, golden Nugget Tempe warm with your favorite dipping sauce, such as sambal or sweet chili sauce. Enjoy them as a snack or serve alongside a main dish.

Nutritional Information (Approximate per serving)

Tips:

• Tempeh: This recipe is perfect for those looking to include more plant-based protein in their diet. If you cannot find tempeh, you can substitute it with tofu, but tempeh has a firmer texture and more earthy flavor that is ideal for nuggets.
• Coating: For a crunchier exterior, make sure the egg and breadcrumb coating is evenly applied and pressed firmly onto the nuggets before frying.
• Frying: Be careful not to overcrowd the pan while frying the nuggets to ensure they cook evenly and get crisp on all sides.

This Nugget Tempe recipe will soon become a household favorite, loved for its tasty, crispy exterior and flavorful, hearty inside. Whether served as a snack, appetizer, or light meal, these nuggets offer a nutritious and flavorful twist on the classic chicken nugget.