Made with AI
turning soya to beef steak
50 min 384 kcal per serving Medium
Ingredients
4 Servings
- tempeh600 g
- soy sauce80 ml
- molasses20 g
- tomato paste30 g
- garlic15 g
- ginger10 g
- sesame oil20 ml
- smoked paprika10 g
- black pepper5 g
- vegetable stock300 ml
Instructions
- 1
Slice the tempeh into thick steak-like slabs, about 2 cm thick.
- 2
Finely mince the garlic and ginger.
- 3
In a bowl, mix the soy sauce, molasses, tomato paste, garlic, ginger, sesame oil, smoked paprika, black pepper, and vegetable stock until smooth.
- 4
Place the tempeh steaks in a shallow dish and pour the marinade over them, making sure all pieces are well coated.
- 5
Let the tempeh marinate for at least 30 minutes, turning once halfway through. For a deeper, more savory flavor, marinate for 2 to 4 hours in the refrigerator.
- 6
Transfer the tempeh and marinade to a wide pan. Bring to a gentle simmer over medium heat.
- 7
Simmer for 12 to 15 minutes, turning the tempeh occasionally, until the marinade reduces and begins to glaze the steaks.
- 8
Increase the heat to medium-high and sear the tempeh for 2 to 3 minutes per side, until dark, glossy, and lightly caramelized.
- 9
