Stir-Fried Tempeh with Sprouts and VCO (Virgin Coconut Oil)
This delicious and healthy stir-fry dish brings together the rich, nutty flavor of tempeh with the freshness of bean sprouts, tomatoes, and the aromatic goodness of shallots, garlic, chilies, and spices. The use of VCO (Virgin Coconut Oil) not only adds a hint of tropical flavor but also boosts the nutritional value of this dish. It’s a perfect plant-based recipe, quick to prepare, and packed with wholesome ingredients.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (block) | 1 block (cut into cubes) |
| Bean Sprouts | Handful |
| Tomato | 1 (diced) |
| Shallots (Bawang Merah) | 4 (thinly sliced) |
| Garlic Cloves | 3 (minced) |
| Bay Leaves (Daun Salam) | 2 leaves |
| Bird’s Eye Chilies | 5 (sliced) |
| Red Chilies | 3 (sliced) |
| Galangal | 2 thumb-sized pieces (crushed) |
| Virgin Coconut Oil (VCO) | Enough for frying |
| Sweet Soy Sauce (Kecap Manis) | To taste |
| Oyster Sauce | 1 tablespoon |
| Salt | To taste |
| Sugar | To taste |
Instructions:
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Prepare the Ingredients: Begin by slicing the shallots, garlic, and both types of chilies. Dice the tomato, and cut the tempeh into bite-sized cubes. Lightly crush the galangal and set everything aside.
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Heat the Oil: In a pan, heat the Virgin Coconut Oil (VCO). The amount depends on your preference, but make sure there’s enough to lightly fry the tempeh.
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Fry the Tempeh: Once the oil is hot, add the tempeh cubes. Fry them until they turn golden and slightly crispy, but not completely dry. Remove the tempeh and set aside on a paper towel to drain excess oil.
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Sauté the Aromatics: In the same pan, using the remaining oil, sauté the sliced shallots, garlic, and chilies until they become fragrant. Add the bay leaves and crushed galangal to enhance the aroma.
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Combine Ingredients: Once the aromatics are golden and fragrant, add the diced tomato and bean sprouts. Stir-fry for a minute, then return the fried tempeh to the pan.
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Season the Dish: Add sweet soy sauce, oyster sauce, a pinch of salt, and a little sugar to balance the flavors. Stir everything together, ensuring the tempeh and veggies are evenly coated with the sauces and seasonings.
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Finish and Serve: Continue cooking until the sauce thickens slightly and coats the tempeh. Once done, remove from heat and serve immediately with steamed rice for a wholesome and delicious meal.
Enjoy your Stir-Fried Tempeh with Sprouts and VCO — a healthy, flavorful, and satisfying dish that’s easy to make any day of the week!
