Made of soy bean, tempe is naturally packed with protein comparable to that of a meat, so tempe steak is not a far fetch idea. In fact, if you have a favorite steak recipe, I would highly suggest tinkering with tempe as the meat substitute and you may be surprised by its taste.
For this recipe, I added some coarsely chopped shrimp to the tempe to make steak patties. It is a great success combining the two, though I honestly think the steak will still be delicious even without the shrimp. The sauce is an Indonesian interpretation of tomato based sauce, really delicious. Granted it might be a bit unusual for those tasting it the first time, but I am betting most will love it after the first try. I have yet to see even a little kid running away from this sauce. ;)
Steak Tempe - Tempeh (Soy Bean Cake) Steak
- 250 gram tempeh/soy bean cake (Indonesian: tempe)
- 75 gram peeled and deveined shrimp, coarsely chopped
- 1 clove garlic (Indonesian: bawang putih), minced
- 2 tablespoon corn starch (Indonesian: tepung maizena)
- 1/2 teaspoon salt (Indonesian: garam)
- 1/2 teaspoon sugar (Indonesian: gula)
- 1/2 teaspoon ground white pepper (Indonesian: bubuk lada)
- 1/2 teaspoon ground nutmeg (Indonesian: bubuk pala)
- 2 tablespoon butter (Indonesian: mentega)
- 1 tablespoon butter (Indonesian: mentega)
- 2 cloves garlic (Indonesian: bawang putih), minced
- 2 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced
- 4 tablespoon tomato sauce (Indonesian: saus tomat)
- 1 tablespoon chili sauce (Indonesian: sambal)
- 250 ml water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 tablespoon corn starch + 1 tablespoon water
- 1 teaspoon lemon juice
- 1 bunch coriander leaves, thinly sliced (about 3 to 4 tablespoon)
- Cut the tempe into 1/2 inch cubes. Steam for 20 minutes. Transfer to a mixing bowl and mashed with a fork.
- Add shrimp, garlic, corn starch, salt, sugar, ground white pepper, and nutmeg to the mashed tempe. Mix well, knead if you must, and divide into 4 portions. Shape each into a patty shape.
- Heat butter in the frying pan until melted, then cook the tempe steaks until golden brown on one side, about 4 to 5 minutes. Then flip and cook the other side, another 3 to 4 minutes. Transfer to a serving plate and set aside.
- Heat butter in a frying pan (use the same pan to cook the tempe steak), then sauté garlic and chilies until fragrant.
- Add tomato sauce, chili sauce, water, salt, and sugar. Mix well and bring to a boil.
- Thicken the sauce with corn starch solution and cook until the sauce starts to bubble. Turn off heat, add the lemon juice and 2 tablespoon 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
- Arrange the tempe steak 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.