Stir-Fried Tempeh with Pete and Spicy Garlic Sauce

Stir-Fried Tempe with Pete (Tumis Tempe Pete)

This delightful Indonesian dish, Tumis Tempe Pete, is a flavorful combination of tempeh, pete (stinky beans), and a savory blend of spices. It’s simple to prepare yet packed with bold, unique flavors that are sure to excite your taste buds. The dish incorporates the rich umami of fried shrimp paste, the sweetness of sugar, and the warmth of red chilies for a perfectly balanced stir-fry.

Ingredients:

Instructions:

1. Prepare the Ingredients:

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   • Cut the tempeh into small cubes or strips.
   • Slice the garlic, shallots, and leeks thinly. Set aside.
   • Slice the bird’s eye chilies (cabe rawit) and set aside.

2. Stir-Fry the Aromatics:

   • Heat a generous amount of oil in a large skillet or wok over medium heat.
   • Add the sliced garlic, shallots, leeks, and bird’s eye chilies. Stir-fry until the aromatics are fragrant and slightly golden.

3. Add Tempeh and Pete:

   • Add the cut tempeh and the pete (stinky beans) to the pan. Stir-fry briefly until the tempeh is lightly browned.
   • Pour in a small amount of water to help soften the tempeh and allow the flavors to meld together.

4. Season the Dish:

   • Once the water has reduced slightly, add the fried shrimp paste (petis goreng), sugar, and salt to the pan. Stir to combine and adjust seasoning to taste.
   • Cook until the sauce is well absorbed and the dish is aromatic and glossy.

5. Final Touch:

   • Once the tempeh is cooked through and the flavors have fully developed, remove from heat.

6. Serve:

   • Serve the stir-fried tempe with pete hot, accompanied by steamed rice or as a standalone dish for a rich, flavorful meal.

Nutritional Information (approximate per serving):

Note: This dish can be enjoyed as a vegetarian main course or as a side dish with rice and other traditional Indonesian dishes.