Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 500g (cut into thin strips) |
| Salt | To taste |
| Pepper | To taste |
| Cooking oil | 3 tablespoons |
| Margarine | 1 tablespoon |
| Bird’s eye chilies (cabe rawit) | 10 (sliced thinly) |
| Garlic | 3 cloves (thinly sliced) |
| Shallots (bawang merah) | 4 (thinly sliced) |
| Bay leaves (daun salam) | 2 leaves |
| Palm sugar (gula aren) | 1 tablespoon |
| Sweet soy sauce (kecap manis) | To taste |
| Chili sauce (saos sambal) | 1 tablespoon |
| Water | 2-3 tablespoons |
Instructions
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Fry the Tempeh: Begin by frying the sliced tempeh in a small amount of oil over low heat until it turns golden brown and crispy. Once done, remove from the pan and drain on paper towels to remove excess oil.
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Sauté Aromatics: In the same pan, heat 2 tablespoons of cooking oil along with the margarine. Once hot, add the sliced garlic and sauté until fragrant. Then, introduce the shallots, sliced chilies, and bay leaves, stirring continuously until they are softened.
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Add Sauces and Seasonings: Mix in the chili sauce, sweet soy sauce, palm sugar, and a pinch of salt. Stir well to combine all the ingredients and taste to adjust seasoning as needed.
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Thicken the Sauce: If the mixture appears too dry, gradually add 2-3 tablespoons of water, stirring continuously until the sauce thickens slightly.
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Combine with Tempeh: Lower the heat on your stove and carefully fold in the crispy tempeh, mixing thoroughly to coat it evenly with the sauce.
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Serve: Allow the dish to cook for an additional minute, ensuring that all flavors meld beautifully. Serve warm with steamed rice for a delightful meal that brings the authentic taste of Indonesian cuisine to your table.
This Spicy Sweet Tempeh Stir-Fry is not only delicious but also packed with nutrients, making it a perfect choice for a hearty, flavorful meal that can please both vegans and meat-lovers alike. Enjoy the combination of crispy tempeh with a sweet and spicy sauce that tantalizes your taste buds!