Vegetarian
Sweet Crisp Tempeh
Sweet, dry, and keeps for three days. The cheapest rice companion there is.
- Time
- 25 min
- servings
- 4
- Spice level
- 🌶️
- Estimated cost per serving
- Rp 2.500
Equipment used:StoveWok
Contains: Soy, Gluten
Ingredients
Quantities adjust automatically.
- 1 blockTempehNot yet
Cut into thin matchsticks
- 5 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 3 pcRed chiliNot yet
- 2 sheetIndonesian bay leafNot yet
- 1 thumbGalangaloptionalNot yet
- 40 gPalm sugarNot yet
- 2 tbspSweet soy sauceNot yet
- 1 tbspTamarindoptionalNot yet
Dissolve in 2 tbsp water
- 1 tspSaltNot yet
- 200 mlCooking oilNot yet
Method
- 1
Fry the tempeh until fully dry and stiff. If it stays soft, the dish will never turn crisp.
- 2
Keep 2 tbsp of oil. Fry the sliced shallots, garlic, chilies, bay leaves, and galangal.
- 3
Add palm sugar, sweet soy sauce, tamarind water, and salt. Cook until it bubbles thickly into a caramel.
- 4
Turn off the heat, then add the tempeh. Toss quickly to coat — adding it over live heat makes it go soft.
Estimated nutrition per serving
- Energy
- 340 kkal
- Protein
- 11 g
- Carbohydrate
- 25 g
- Fat
- 23 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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