Oseng Tahu Tempe Kecap (Indonesian Stir-Fried Tofu and Tempeh)
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh (fermented soybean cake) | 1/2 block, diced |
| Tofu | 1 block, diced |
| Water | A splash |
| Spices | |
| Red onion | 4 cloves, thinly sliced |
| Garlic | 3 cloves, thinly sliced |
| Galangal | 1.5 inches, smashed |
| Bay leaf | 1 leaf |
| Bird’s eye chili | 7 pieces, sliced |
| Sweet soy sauce | To taste |
| Sugar | To taste |
| Salt | To taste |
Instructions
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Fry the Tofu and Tempeh: In a pan, heat oil and fry the diced tofu and tempeh until they are golden brown and semi-dry. Remove and set aside.
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Sauté the Aromatics: In the same pan, add a bit more oil if necessary and sauté the sliced red onion, garlic, bird’s eye chili, galangal, and bay leaf until fragrant.
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Combine Ingredients: Add the fried tofu and tempeh back into the pan, mixing everything together gently. Pour in a splash of water.
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Season: Add sweet soy sauce, sugar, and salt to taste. Stir well to combine all the flavors.
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Cook: Allow the mixture to simmer until the liquid has thickened slightly. Taste and adjust the seasoning as needed.
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Serve: Once everything is well combined and heated through, remove from heat and serve hot. Enjoy your delicious Oseng Tahu Tempe Kecap! 😋
This vibrant dish pairs beautifully with steamed rice, offering a delightful balance of flavors and textures that will surely satisfy your cravings!
