Tempeh with tonkatsu sauce and spaghetti.

I recently returned to a blog I used to follow back when I first started reading them called JeanSnow.net. He writes about Japanese design and culture. I remember he used to have an obsession with ramen noodles. Not the cup-o-soup kind but more like what would be served at a restaurant. It made me really want to try a restaurant style ramen. I actually found a ramen shop here in town called Togoshi Ramen. I ate there once and it was pretty good but I’m not sure if I even got the ramen, I don’t know why I wouldn’t have but for some reason I don’t think I did. Anyway, one of Jean’s current posts was about his new obsession which is tonkatsu spaghetti. Tonkatsu means pork (ton) cutlet (katsu). I’ve seen Hawaiian restaurants with katsu chicken on the menu and it’s basically a deep fried (very thin) meat cutlet with a panko breading and this sauce. I didn’t want pork or chicken so I thought tempeh might be good with this. It came out pretty tasty, it’s like an asian BBQ sauce, very vinegary though. I’m going to try just a tomato puree base next time (instead of the ketchup) or maybe eliminate some of the vinegar. I also used spiced pear sauce from one of little Z’s lunch cups in place of the apple sauce. The mustard I used was a poppy seed dijon style which seemed to have a ton of vinegar in it too. Some small adjustments next time but over all it was very good. It has apple sauce in it for goodness sake, of course it was good.

If you didn’t click the link above for tempeh here is a quick low down. It’s a fermented cake made out of soybeans originating in Indonesia. It’s about 250 calories for each serving with 20 g. of protein. It’s a very healthy meat substitute and will keep you going through-out the day.

Tempeh with Tonkatsu Sauce and Spaghetti

Makes 2 servings

1 package (8 oz.) of organic tempeh
8 oz. of dry spaghetti (half a package), cooked per instructions
1/4 cup ketchup
4 t. rice wine (didn’t have, didn’t use)
4 t. soy sauce, low sodium
4 t. Worcestershire sauce
1 c. turbinado sugar, blended into a fine powder
2 t. applesauce
4 t. rice wine vinegar
4 t. yellow mustard
1/4 t. ground allspice
1/8 t. ground clove
1/4 t. garlic powder

Start cooking your spaghetti. Cube tempeh into bite sized pieces and set aside. Mix the rest of the ingredients in a medium sized bowl to make sauce. Coat the tempeh with some of the sauce and fry over a hot skillet till a bit crispy. Plate like you would Italian spaghetti.

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