Sweet Tempeh & Wok Fried Vegetables

The first time I tried crispy sweet Tempeh was in the Balinese mountains opposite Java

Ingredients

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

Method

Step 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.