Spicy Crushed Tempeh and Cabbage
Discover the delightful fusion of textures and flavors in this vibrant dish of spicy crushed tempeh and cabbage, a staple that embraces the warmth of home cooking. Perfect for a quick meal that packs a punch, this recipe is not only easy to follow but also wonderfully satisfying. Let’s dive into the details of crafting this flavorful dish that can easily become a favorite at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage | 1/4 head |
| Tempeh | 2,000 IDR worth (approximately 200g) |
| Bird’s eye chilies | 9 pieces |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
| Shallots | 6 pieces |
| Garlic | 3 cloves |
| Cooking oil | For frying |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 |
| Protein | 10g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 250mg |
Instructions
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Prepare the Cabbage: Begin by cutting the cabbage into square-shaped pieces, ensuring they are manageable for cooking. Rinse thoroughly under cold water to remove any impurities and set aside to drain.
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Crush the Tempeh: Take your tempeh and crush it coarsely; aim for a texture that retains some chunkiness, as this will add a delightful mouthfeel to the dish. Avoid grinding it too finely, as you want the essence of the soybeans to shine through.
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Blend the Aromatics: In a blender or mortar, combine the shallots, garlic, bird’s eye chilies, salt, and sugar. Blend until you achieve a fine paste, releasing the aromatic oils and enhancing the flavors.
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Fry the Tempeh: Heat a generous amount of cooking oil in a frying pan over medium heat. Add the crushed tempeh and fry until it turns golden brown. Be attentive to avoid burning, as a slightly crispy texture is ideal.
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Sauté the Spices: Once the tempeh is done, push it to the side of the pan and add the blended spice paste. Sauté the mixture until it becomes fragrant, allowing the spices to bloom and infuse the oil.
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Combine with Cabbage: Next, add the prepared cabbage to the pan, stirring well to ensure that the spices coat the cabbage and tempeh evenly. Stir-fry the mixture until the cabbage wilts and becomes tender yet retains some crunch.
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Add Liquid and Seasoning: Pour in just enough water to help the cabbage cook without making the dish watery. Add your chosen flavor enhancer, stirring to combine. Cook until the cabbage is tender but not overdone, as you want it to maintain its vibrant color and texture.
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Serve Hot: Once everything is well incorporated and cooked to your liking, remove the pan from heat. Transfer the spicy crushed tempeh and cabbage to a serving dish and enjoy while hot, paired with steamed rice or as part of a larger meal.
Tips for Success
- Adjust the Heat: If you prefer a milder dish, reduce the number of chilies or remove the seeds before blending.
- Make It Your Own: Feel free to add other vegetables like bell peppers or carrots for added color and nutrition.
- Leftover Magic: This dish makes great leftovers and can be reheated easily, making it perfect for meal prep.
Embrace the vibrant flavors of this spicy crushed tempeh and cabbage, and let the warmth of your kitchen fill the air with delicious aromas. Enjoy your culinary creation with loved ones, and don’t forget to share the love that goes into every bite!
