This is another recipe for oseng-oseng tempeh, using ingredients that can be found easily outside Indonesia, and is completely vegan. Here, the tempeh is stir-fried with onions, garlic and chillies.
- 150g tempeh, sliced
- 2 tsp tamarind paste, diluted in 300ml water
- 1 tsp salt
- 1 large red onion, peeled and sliced
- 3 big red chillies, sliced
- 7 green bird’s eye chillies, sliced
- 3 cloves garlic, peeled and finely chopped
- 4 tbsp light soy sauce
- 50 ml water
- 4 tbsp vegetable oil
- Soak the sliced tempeh in the diluted tamarind paste and 1 tsp salt. Set aside for 15 minutes.
- Meanwhile, prepare the rest of the ingredients.
- Drain the tempeh and pat dry.
- In a wok, heat up the vegetable oil over medium-high heat.
- Fry the tempeh until golden brown, about 5 minutes. Set aside.
- Lower the heat on the wok and add the sliced onion. Saute until soft and slightly brown, about 5 minutes.
- Add the garlic and all the chillies. Saute for 2 minutes.
- Add the light soy sauce, the 50ml water, and the fried tempeh.
- Increase the heat and stir until all the liquid evaporates, about 5-8 minutes.
- The tempe is ready!
- For a complete vegetarian/vegan meal, enjoy this tempeh dish with steamed rice, a sambal of your choice, and basic sayur asem.
Keywords: Quick and Easy, Spicy, common ingredients