When you normally think of preparing tempeh, you most likely picture a dish where it's cut into blocks, marinated, and then baked. In this recipe, tempeh is steamed and then mashed to form these steak patties. Tempehs naturally meaty texture is complemented by a blend of spices and a rich tomato sauce.The accompanying sauce is an interpretation of an Indonesian spicy tomato sauce, perfect for serving alongside the tempeh steak and a bed of rice.

Tempeh Steak Patties [Vegan]

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Serves

4

Cooking Time

40

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Ingredients

For the Tempeh Steak Patties:

  • 8.8 ounces gram tempeh
  • 2.65 ounces vegan shrimp, coarsely chopped (optional)
  • 1 clove garlic, minced
  • 2 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoon vegan butter

For the Sauce:

  • 1 tablespoon vegan butter
  • 2 cloves garlic, minced
  • 2 red cayenne chilis, thinly sliced
  • 4 tablespoon tomato sauce
  • 1 tablespoon chili sauce
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 tablespoon cornstarch, plus 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 bunch coriander leaves, thinly sliced (about 3-4 tablespoon)
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Preparation

To Make the Tempeh Steak Patties:

  1. Cut the tempeh into 1/2-inch cubes. Steam for 20 minutes. Transfer to a mixing bowl and mashed with a fork.
  2. Add vegan shrimp (if using), garlic, corn starch, salt, sugar, ground white pepper, and nutmeg to the mashed tempeh. Mix well, knead if you must, and divide into 4 portions. Shape each into a patty shape.
  3. Heat vegan butter in the frying pan until melted, then cook the tempeh steaks until golden brown on one side, about 4-5 minutes. Then, flip and cook the other side, another 3-4 minutes. Transfer to a serving plate and set aside.

To Make the Sauce:

  1. Heat vegan butter in a frying pan (use the same pan to cook the tempeh steak), then sauté garlic and chilis until fragrant.
  2. Add tomato sauce, chili sauce, water, salt, and sugar. Mix well and bring to a boil.
  3. Mix the cornstarch and water, then thicken the sauce with the cornstarch solution, and cook until the sauce starts to bubble. Turn off heat, add the lemon juice and 2 tablespoons of coriander leaves to the sauce. Mix well, and transfer the sauce to a serving bowl (or a gravy boat if you have one).

To Serve:

  1. Arrange the tempeh steak patties on a serving plate, drizzle with some sauce, and garnish with some of the sliced coriander leaves. You can add some simple salad at the side to go with the steak.
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