Roasted Tempeh and Potatoes With Soy Sauce

in Foodies Bee Hive2 months ago

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An Easy and Delicious Recipe for Tempeh
Served with Roasted Potatoes with Other Veggies


Perfection that comes from simplicity? I have thought of always making the food on my plate a full source of nutrition. I really like vegetables very much, and then often forget about protein intake.

So when I think about protein intake, plant-based protein comes first to me. Let me invite you to watch me prepare breakfast or even dinner using tempeh as a highlight.

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The Secrets of the Right Seasoning for Tempeh

If cinnamon is perfect for bringing out the delicious flavors of apples and pumpkin, then coriander powder is the best spice for making tempeh became a delicious classy taste.

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In my opinion, coriander powder is very easy to find in grocery stores. These spices will make the tempeh more fragrant and rich in flavor.

There is the next level of spices besides coriander. There is a soy sauce to enhance the taste and texture, especially for people who like to eat wet food texture. So soy sauce is worth pairing with tempeh. That's why I also use soy sauce in this recipe.


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Well, I don't know what about native spices in non-Asian regions. So I can't come up with any other suitable alternative spices for tempeh. If you have any experience cooking tempeh with spices that are different from mine, you can let me know in the comments.




Ingredients

  • 400 grams of tempeh
  • 50 ml of vegetable oil
  • 3 tablespoons of coriander powder
  • 1 tablespoon of pepper or broth powder
  • A medium-sized potato

Soy Sauce Ingredients

  • 50 ml of sweet soy sauce
  • Chopped Onions, Garlic, and Chillies. You can replace chilies with red bell pepper.
  • A pinch of salt
  • A little water, about 5 tablespoons

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Green Veggies

Here I'm using mustard greens. This is an advantage in itself because I can use the same soy sauce so it can save time.

You can use other types of vegetables. Spinach or kale is also a great option.




How to make

- Step 1

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Preheat the oven at 220 degrees Celsius while we prepare tempeh and potatoes.

Make a marinade for tempeh. Combine vegetable oil with coriander powder and powdered broth or salt. Stir well, set aside.




- Step 2

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Slice tempeh, not too thick and not too thin. Then coat with an oil and coriander powder mixture that had been prepared earlier. Let it sit for 15 minutes, but simply dip the tempeh a few times in the marinated mixture if you don't have any more time to cook.


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I turned the tempeh slices a few times and I thought that was enough to make the coriander mixture soak into the tempeh.





- Step 3

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Slice the potatoes then spread evenly with vegetable oil. Optional sprinkle with pepper.




- Step 4

Roast tempeh and potatoes at the same time. Since I'm using a multilevel oven and it's certainly the heat will be different, I have to be diligent about checking and turning the tempeh and potato slices through.

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Here I took about 60 minutes in total. You can set the at least 45 minutes. Turn the potato and tempeh slices for the first 20 minutes.




Step 5

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While the tempeh and potatoes are roasting, then next I cook the soy sauce and green vegetables.

Heat the oil, then saute the onions and chilies. Add a pinch of salt.




- Step 6

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Once fragrant, add the soy sauce and add a little water so that later when the sauce is removed it will not clump or avoid caramelizing. Mix well and bring them to simmer.




- Step 7

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After the sauce simmered, remove half of the sauce for serving tempeh.

Then, add green vegetables. Cook briefly until the greens are wilted. Then lift.

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PLATING SECTION

- Step 1

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Prepare the serving plate. Then arrange roasted potatoes and tempeh. I put the first potato slices, followed by putting the tempeh slices.




- Step 2

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After finishing plating the roasted potatoes and tempeh, then add the green vegetables carefully so that the plate still looks clean.

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Also, add the soy sauce on top of the tempeh with a certain pattern to make it look more organized and artsy.

Add a sprinkle of chili if desired.




SERVE!

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This is the result of the cooking "Roasted Tempeh and Potatoes With Soy Sauce". The taste is savory and a little sweet because of the sweet taste that makes the tempeh taste stronger, after previously tempeh also has the taste of strong coriander spice.

This dish is suitable to be enjoyed for breakfast or dinner.

What do you think about my cooking creations this time? Thank you for visit my food blog and don't forget to comment.

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Happy Yummy Day!

All Pictures taken with iPhone 11 Camera.




Best Regards,
Anggrek Lestari


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Who is Anggrek Lestari?

Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.
Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.

Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009

Sort:  

This looks so goood @anggreklestari. Those pictures came out to be beautiful and crisp. Love it.

Always be my pleasure to bring cheerful things through food :)

Thanks for stopping by

Yummy!

Thanks, Nath 😊

Impeccable presentation. It looks very easy to make. Regards

Indeed very easy to make it. Thanks for stopping by 🌻

this looks so good, your presentation is brilliant too

Thank you! Have a great day

Am salivating, the details are amazingly great, I will create a food In my head through imagination and I will bring it to real world, then I will post in food bee hive as well

Waiting for your post. :)

The look is so yummy (^_^)

Thanks! :)

You're welcome (^_^)

Amazing photos, l'ok yummi and healthy

My fav delicious tempeh ❤️

detailed and looks so yummy . Thanks @anggreklestari for sharing the recipe!

Thank you for reading my food blog.

delicious! 😊

Thanks!

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