Stir-Fried Tempeh with a Savory Meat-Like Flavor
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (1 block, cubed) | 1 package (cubed 1 cm) |
| Green chilies (sliced) | 10 pieces |
| Shallots | 4 cloves |
| Garlic | 2 cloves |
| Galangal (crushed) | 1 cm |
| Sugar | 2 tablespoons |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Water | As needed |
| Lemongrass (crushed) | 2 stalks |
| Sweet soy sauce | 4 tablespoons |
| Cooking oil | As needed |
Instructions:
-
Fry the Tempeh:
Begin by heating some oil in a pan. Fry the cubed tempeh until it is golden brown but only halfway cooked. Once done, remove the tempeh from the oil and set it aside to drain on a paper towel. -
Sauté the Aromatics:
In the same pan, add a little more oil if necessary and heat it up. Add the sliced green chilies, shallots, and garlic. Sauté until the aromatics release a fragrant aroma, about 2-3 minutes. -
-
Add Galangal and Lemongrass:
Toss in the crushed galangal and lemongrass. Stir well for another minute until these ingredients release their fragrance, further enhancing the flavors. -
Incorporate the Tempeh and Water:
Add the pre-fried tempeh back into the pan. Pour in a little water to help the seasonings absorb into the tempeh and create a cohesive mixture. -
Season with Sweet Soy Sauce, Sugar, and Salt:
Stir in the sweet soy sauce, sugar, and salt. If you like, you can also add a pinch of flavor enhancer for an extra savory taste. Allow the water to simmer down, coating the tempeh with a rich sauce. -
Taste and Adjust:
Before turning off the heat, check the seasoning and adjust to your liking. If you’re preparing this for children, you can skip the green chilies or reduce the amount for a milder version. -
Serve and Enjoy:
Once the water has evaporated and the sauce has thickened to your desired consistency, remove the dish from the heat. Serve hot with steamed rice for a satisfying meal!
Note: This dish is perfect for both adults and children! You can always omit the chilies for a kid-friendly version while still enjoying the rich, savory flavor of the tempeh. Happy cooking!
