Starters/ Starters, Salads, Soups

Tempeh Steak with Tahini Sauce

This tempeh fried steak is a delicious vegan alternative to meat steaks. These tempeh steaks can be grilled, sautéed, or even baked for a quick and easy vegan meal option, though frying or sautéing brings out their flavor best. Tempeh absorbs the flavors of a gravy, sauce, or seasoning, and when fried, it develops a soft-crispy texture.

What is Tempeh?

Tempeh is made from soybeans fermented into a cake or block with Rhizopus oligosporus, a fungus that aids in lactic acid production and digestion. It is high in protein and less processed than tofu.

When preparing tempeh, a good marinade or sauce is essential since tempeh on its own is slightly astringent. This fermented bean readily absorbs flavors. The spicy tahini sauce in this recipe offers a blast of spicy, salty, and sweet notes that complement the meaty, umami taste of the tempeh steak. Try this recipe and enjoy a satisfying meal.

Tempeh Steak with Tahini Sauce

By Dadaji Serves: 4
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes

Ingredients

  • 2 blocks tempeh (250 gm / 18 oz)
  • 1/2 cup peanut oil
  • For the Sauce:
  • 2.5 teaspoons sesame oil
  • 1 tablespoon tahini
  • 1 teaspoon coconut sugar or honey (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon cumin powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon ginger powder
  • 1/2 teaspoon chilli sauce (optional)
  • 1 cup fresh pineapple pulp
  • 1 tablespoon smoked paprika
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy-miso sauce

Instructions

1

Slice the tempeh lengthwise into halves to resemble steak portions.

2

Heat peanut oil in a skillet over medium-high heat and fry the tempeh steaks for 4 to 5 minutes on each side until nicely browned. Alternatively, shallow fry the steaks using 2 teaspoons of peanut oil.

For the Sauce:

3

In a bowl, combine soy sauce, 1/2 teaspoon sesame oil, tahini, coconut sugar, lemon juice, chilli sauce (optional), and ginger powder; mix well.

4

Heat 2 teaspoons of sesame oil in a skillet, add smoked paprika, and sauté for 30 seconds. Then add fresh pineapple pulp and simmer for a few minutes.

5

Pour in the soy sauce and tahini mixture, season with cumin and turmeric powder, stir, and cook until the sauce thickens to a sticky consistency.

6

Stir in soy-miso sauce and simmer for 1 minute.

7

Add the fried tempeh steaks into the sauce, ensuring they are evenly coated, and let them soak in for 5 minutes.

8

Serve hot with plain rice or rice noodles.

Nutrition

  • 500.0 Calories
  • 30.0g Carbohydrates
  • 0.0mg Cholesterol
  • 35.0g Fat
  • 8.0g Fiber
  • 20.0g Protein
  • 800.0mg Sodium
  • 0.0g Trans fat

Notes

For a quick accompaniment, steam broccoli, zucchini, carrots, and potatoes. Cut the vegetables into bite-sized pieces, drizzle with any leftover sauce, and serve hot.

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