Sweet Tempeh & Wok Fried Vegetables
The first time I tried crispy sweet Tempeh was in the Balinese mountains opposite Java
Ingredients2 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 MethodStep 1
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. Step 2 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. Step 3 Add cooked egg noodles to the wok of vegetables, toss through until well heated. Step 4 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
Serves: 4 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. |