TEMPE KECAP

Difficulty rating: For rookies Serves: 2 people

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. Or if you’re really struggling, you can make it yourself using just soy sauce and sugar - recipe here.

Recipe by Daily Cooking Quest

TEMPE KECAP

Ingredients

  • 300 grams soy tempeh, cut into chunks (whatever size you prefer)

  • 1 lemongrass

  • 2 bay leaves

  • 2 red chillies, thinly sliced diagonally

  • 1 teaspoon salt

  • 1 tablespoon coconut sugar (or brown, if you can’t find coconut!)

  • 3 tablespoons Kecap Manis (Indonesian sweet soy sauce - found in most UK supermarkets/Asian shops or you can make it yourself here)

  • Oil, for deep frying and for sautéing

Instructions

  1. Grind the following into spice paste: 50 grams shallots, 3 cloves garlic, 1 inch galangal (just use ginger if you can’t find galangal)

  2. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.

  3. 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.

  4. Add red chillies and sauté until wilted, about 2 minutes.

  5. 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. 

  6. Turn off heat and serve immediately with steamed white rice.

Note: We often add fresh chillies, spring onions, roasted peanuts and coriander to garnish, but it’s totally up to you!
    We hope you loved this recipe as much as we do! We'd love to hear/see how you got on with it, so please share an image and tag us on Instagram!