Difficulty rating: Easy
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. Side note: Kecap Manis (sweet soy sauce) is actually very easy to find in the UK - it can be found in most major supermarkets or Asian stores.
Recipe by Daily Cooking Quest
300 grams tempeh, cut into matchsticks
1 lemongrass (Indonesian: sereh), bruised and knotted
2 Indonesian bay leaves (Indonesian: daun salam)
2 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally
1 teaspoon salt
1 tablespoon palm sugar (Indonesian: gula Jawa)
3 tablespoon sweet soy sauce (Indonesian: kecap manis)
oil, for deep frying and for sautéing
Grind the following into spice paste
50 grams shallots (Indonesian: bawang merah)
3 cloves garlic (Indonesian: bawang putih)
1 inch galangal (Indonesian: lengkuas)
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 tablespoon of oil. Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes.
Add red chilies and sauté until wilted, about 2 minutes.
Return the fried tempeh to the pan, season with salt, palm 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.