Sweet Tempeh & Wok Fried Vegetables
The first time I tried crispy sweet Tempeh was in the Balinese mountains opposite Java
2 cloves garlic, crushed
2 tablespoons finely sliced palm sugar *
2 tablespoons kecap manis
¼ cup water
2 tablespoons sunflower oil
275g Tonzu Tempeh, sliced into small pieces
1 cup of sliced shallots
1x 50g Spice paste for Indonesian Nasi Goreng
2 carrots, cut into slices
2 capsicums, cut into wedges
1 head of broccoli, cut into florets
150g dried egg noodles, cooked
Combine first 4 ingredients to make sweet sauce. Heat 1 tablespoon of oil in large fry pan or wok. In batches fry the tempeh until crispy then remove from wok. Add sweet mix to wok and cook for a minute. Add tempeh and toss through to coat.
In clean hot wok add remaining tablespoon of oil. Fry shallots until crispy. Set aside. Fry spice paste in wok for a minute or so. Add vegetables one lot at a time and toss to cook for a couple of minutes. Add a little water as you go to create steam and speed up cooking process.
Add cooked egg noodles to the wok of vegetables, toss through until well heated.
Serve into deep bowls with a topping of sweet tempeh and crunchy shallots
NOTE: Replace Palm Sugar with brown sugar or raw sugar
Kecap Manis is a sweetened thickened version of soy sauce- as an alternative try using a mix of soy sauce and honey.
For authentic Sambal topping fry 2 sliced long red chillies together with shallots until crispy.
TONZU Tempeh is New Zealand made; one of the few vegetarian sources of vitamin B12, is high in protein, and low in saturated fats, with absolutely no cholesterol.
Hands-on time: 15 minutes | Cooking time: 15 minutes
Cost per serve: $6.00
Credit: Healthy Food Guide
Photography: Carolyn Robertson
Tip: For authentic Sambal topping fry 2 sliced long red chillies together with shallots until crispy.