Tempe Steak with Barbecue Sauce
Introduction
This delightful Tempe Steak with Barbecue Sauce is a vibrant and flavorful dish that showcases tempeh, a beloved Indonesian staple made from fermented soybeans. By combining it with a homemade barbecue sauce and sautéed vegetables, this recipe not only serves as a hearty main course but also brings a touch of warmth and comfort to any meal. Perfect for a family dinner or a casual gathering, this dish is bound to impress both vegetarians and meat-lovers alike.
Ingredients
| Component | Ingredients |
|---|---|
| Tempe Preparation | 500g tempe, steamed or boiled and mashed |
| 6 tablespoons all-purpose flour | |
| Salt, to taste | |
| Pepper, to taste | |
| 1 teaspoon garlic powder | |
| 1 large egg | |
| Margarine, for frying | |
| Barbecue Sauce | ½ onion, roughly chopped |
| 1 teaspoon garlic powder or 1 clove garlic, minced | |
| 5 sachets tomato ketchup | |
| 5 sachets chili sauce | |
| 1 tablespoon black pepper | |
| Salt, to taste | |
| Sugar, to taste | |
| 2 tablespoons oyster sauce | |
| Margarine, for sautéing | |
| Vegetables | Spinach and corn, sautéed until tender |
Instructions
-
Prepare the Tempe Mixture:
Begin by combining the mashed tempeh with the all-purpose flour, garlic powder, pepper, salt, and the egg in a mixing bowl. Stir the ingredients together until they form a well-combined mixture that is easy to shape. -
-
Cook the Tempe Steaks:
Heat a generous amount of margarine in a non-stick skillet over medium heat. Once the margarine is hot, shape the tempeh mixture into patties and place them in the skillet. Cook each side until golden brown and crispy, approximately 4-5 minutes per side. For an optional step, you can transfer the cooked patties to an oven preheated to 180°C (350°F) to keep warm while you prepare the sauce. -
Make the Barbecue Sauce:
In a separate saucepan, heat some margarine over medium heat. Add the chopped onion and sauté until translucent. Next, introduce the garlic (either powdered or minced) and cook until fragrant. Gradually add the tomato ketchup, chili sauce, black pepper, salt, sugar, and oyster sauce, stirring continuously until the sauce is well-blended and heated through. Allow it to simmer for a few minutes to meld the flavors together. -
Prepare the Vegetables:
In a different skillet, lightly sauté the spinach and corn in a small amount of margarine until they are tender but still vibrant in color. Season lightly with salt and pepper, if desired. -
Plate and Serve:
To serve, arrange the tempe steaks on a plate alongside the sautéed vegetables. Generously drizzle the homemade barbecue sauce over the tempe steaks, allowing it to soak in and enhance the flavors.
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 300 kcal |
| Protein | 15g |
| Carbohydrates | 30g |
| Dietary Fiber | 8g |
| Total Fat | 15g |
| Saturated Fat | 3g |
This Tempe Steak with Barbecue Sauce recipe is not only a nourishing choice but also offers a burst of flavors that can be enjoyed by everyone. The combination of crispy tempeh, savory barbecue sauce, and fresh vegetables makes for a delightful meal that’s easy to prepare and perfect for sharing. Enjoy your culinary adventure with this scrumptious dish!
