Protein in tempeh can be said the same with meat. So is the quality. Tempeh contains the nine essential amino acids in sufficient quantities except methionine slightly below the reference, 78 percent.
Fat in tempeh is much lower than meat. It can be used by those overweight or to lower and maintain blood cholesterol.
Calcium necessary for bone formation and preventing fragility is more commonly found in tempeh instead of meat. In addition, the availability of calcium increases due to the fermentation process.
With a myriad of advantages, why should you be ashamed to eat tempeh? If you wanna look classy, process tempeh to be nuggets.
350 g of tempeh
100 g of wheat flour
2 chicken eggs
½ cup of milk
2 cloves of garlic
2½ tsp of salt
½ tsp of ground pepper
How to make:
Separate the egg yolks from the whites.
Beat the egg yolks with the flour and milk.
Cut the tempeh in the form of small cubes, mash with a fork, then mix with the eggs, and salt and pepper.
Stir until the dough is compact; put in a square cake pan which has been spread with oil.
Steam for 20 minutes; let cool and cut into pieces with a size of 2x4 cm.
Dip into beaten egg whites until loose and smear with paneer flour.
Fry in hot oil until golden brown.
Tempeh nuggets are ready to be served.
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The Gentle Chef Cookbook
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