Indonesian tempe recipes
Savory Sautéed Tofu and Tempeh Delight (MSG-Free)
Oseng Tahu Tempe (Without MSG)
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/4 block | Tempe |
| 2 pieces | Tofu |
| 5 cloves | Shallots |
| 2 cloves | Garlic |
| 1 cm | Galangal |
| 1/2 tsp | Brown sugar |
| 1 tsp | Tamarind juice |
| 2 leaves | Kaffir lime leaves |
| 2 tbsp | Sweet soy sauce |
| 1 large | Red chili (optional) |
| 100 ml | Water |
| To taste | Salt |
| As needed | Cooking oil |
Instructions
- Begin by coarsely chopping the shallots and garlic. Thinly slice the red chili and crush the galangal. Dissolve the tamarind in the water to create a juice.
- Cut the tempe and tofu into cubes. Heat oil in a pan and fry the tofu and tempe until golden brown, then drain on paper towels.
- In the same pan, add more oil if needed, allowing it to heat up. Add the chopped shallots, garlic, and sliced chili, sautéing until fragrant.
- Incorporate the brown sugar, tamarind juice, sweet soy sauce, and kaffir lime leaves, stirring until aromatic.
- Once the spices are well mixed, gently fold in the fried tofu and tempe, ensuring they are evenly coated with the seasoning.
- Add the water and bring the mixture to a boil, allowing the flavors to meld. Season with salt to taste.
Enjoy this delightful dish, perfect for a hearty meal or as part of a larger feast!
