Spicy Tempeh with Basil is a simple yet flavorful Indonesian dish that combines the nutty taste of tempeh with aromatic herbs and a kick of spice. It’s a quick and satisfying meal that pairs perfectly with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (fermented soybeans) | 1 block (approx. 200g) |
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Large red chili | 1 piece |
| Small bird’s eye chilies | 5 pieces |
| Sugar | To taste |
| Salt | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Fresh basil leaves (kemangi) | A handful |
Instructions
-
Prepare and Fry the Tempeh
Start by cutting the tempeh into small cubes or slices, according to your preference. Heat some oil in a frying pan and fry the tempeh until golden brown and crispy. Once done, set aside. -
Make the Spice Paste
Using a mortar and pestle or a food processor, finely grind the shallots, garlic, large red chili, and small bird’s eye chilies until you achieve a smooth paste. -
Sauté the Spices
In the same pan, remove excess oil, leaving about a tablespoon. Sauté the spice paste over medium heat until it becomes fragrant and slightly caramelized, around 3-4 minutes. -
Add the Tempeh and Seasonings
Once the spices are aromatic, return the fried tempeh to the pan. Add sugar, salt, and sweet soy sauce to taste. Stir everything together, making sure the tempeh is well coated with the sauce. -
Final Touch
Turn off the heat and immediately add the fresh basil leaves (kemangi). Stir gently to combine. The residual heat will wilt the basil slightly, releasing its aroma. -
Serve
Your Spicy Tempeh with Basil is now ready to be enjoyed! Serve it warm with steamed rice for a delightful meal.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 15g |
| Carbohydrates | 12g |
| Fat | 15g |
| Fiber | 3g |
This spicy, fragrant dish is sure to please with its blend of textures and flavors—crispy tempeh, fresh basil, and a balance of sweet, salty, and spicy notes.