Description
A classic tempeh recipe, where the fermented soy cakes are cut into little cubes and sautéed with spices and glazed. We’ve added a twist to the recipe by including oyster sauce for a richer flavour.
Ingredients
Scale
- 250 gr tempeh, cut in cubes of 1×1 cm
- 5 small shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 5 red chillies, sliced diagonally
- 5 green chillies, sliced diagonally
- 2 fresh or dried salam leaves (can be omitted if it’s not available)
- 3 cm galangal, peeled, thinly sliced
- 3 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 3 tbsp vegetable oil
- ⅓ cup of water
- Salt to taste
Instructions
- Deep fry the tempeh cubes until golden. Set aside.
- Heat the vegetable oil in a wok. Then, saute the red and green chillies for about 2 minutes. Set aside.
- Using the same wok, saute the shallots, garlic, galangal and salam leaves until fragrant, around 4 minutes.
- Add water.
- Add the soy sauce, oyster sauce and salt. Keep stirring until the mixture boils, then add the fried tempeh.
- Cook until all the liquid is absorbed and the tempeh is beautifully glazed. Turn of the heat.
- Add the sautéed red and green chillies and mix well.
- Transfer the tempe into a serving plate.
Notes
- The red and green chillies will give a more complex flavour to this dish, but if you cannot tolerate spicy food, feel free to exclude them.
Keywords: Spicy, Oyster Sauce, Green Chili, Red Chili