Tempe Kecap (Stir-fried Sweet Soy Tempeh)
Our go-to way to eat tempeh. If you’re looking for an easy, delicious and authentic tempeh dish, look no further than this gem right here.
40 min
Serves:
2
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ingredients
- 200g Organic Tempeh, sliced into chunks
- 2 cloves shallot
- 3 cloves garlic
- 1 inch galangal (just use ginger if you can’t find galangal)
- 1 lemongrass
- 2 bay leaves
- 2 red thinly sliced chillies
- 1 teaspoon salt
- 1 tablespoon coconut sugar
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- Oil for deep frying and for sautéing
instructions
- Grind the shallots, garlic and galangal into a spice paste.
- Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel. Remove almost all the oil from the frying pan, and leave about 2 tablespoons of oil.
- Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes. Add red chillies and sauté until wilted, about 2 minutes.
- Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce.
- Turn off heat and serve immediately with steamed white rice. Garnish with fresh chillies, spring onions, roasted peanuts and coriander if desired.
instructions
- Grind the shallots, garlic and galangal into a spice paste.
- Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel. Remove almost all the oil from the frying pan, and leave about 2 tablespoons of oil.
- Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes. Add red chillies and sauté until wilted, about 2 minutes.
- Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce.
- Turn off heat and serve immediately with steamed white rice. Garnish with fresh chillies, spring onions, roasted peanuts and coriander if desired.
make it with
Organic Tempeh
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