Vegetarian
Tempeh with Green Chili
The fresh heat of green chili, not the sharp kind. The tempeh stays tender, never fried dry.
- Time
- 20 min
- servings
- 3
- Spice level
- 🌶️🌶️
- Estimated cost per serving
- Rp 4.000
Equipment used:StoveWok
Contains: Soy, Gluten
Ingredients
Quantities adjust automatically.
- 1 blockTempehNot yet
- 10 pcGreen chiliNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 1 pcTomatoNot yet
- 1 blockPetaioptionalNot yet
- 1 sheetIndonesian bay leafoptionalNot yet
- 1 thumbGalangaloptionalNot yet
- 1 tbspSweet soy sauceNot yet
- 1 tspSaltNot yet
- 1 tspPalm sugarNot yet
- 3 tbspCooking oilNot yet
Method
- 1
Cube the tempeh and fry until only half dry — do not let it harden.
- 2
Slice the green chilies, shallots, and garlic on the diagonal. Fry with the bay leaf and galangal.
- 3
Add the tomato and petai, stirring until the tomato softens.
- 4
Add the tempeh, sweet soy, salt, and palm sugar. Toss and cook 3 minutes more.
Estimated nutrition per serving
- Energy
- 306 kkal
- Protein
- 15 g
- Carbohydrate
- 21 g
- Fat
- 20 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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