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Hot & Spicy Tempeh
Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. It a vegan friendly!
2 ~ 3 serving
10 minutes
20 minutes
INGREDIENTS
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Harvist Chili Infused Extra Red Palm Oil
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200gm tempeh thinly sliced
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2 shallots, thinly sliced
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2 garlic cloves, thinly sliced
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5 red dried chillies, sliced
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5 birdeye chillies, sliced
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Thumb sized pieces of ginger, chopped
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1/2 tsp shrimp paste, roasted
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2 tbsp dark palm sugar
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1 tsp tamarind pulp, mixed with water, strained, solids discarded
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Salt & pepper to taste
DIRECTIONS
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​Heat oil in a deep saucepan. Deep fry tempeh in batches, turning occasionally, until golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain and absorbent paper, set aside.
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Heat 1 tbsp. Harvist Chili Oil in a wok over medium heat, add shallot, garlic, chili, ginger and shrimp paste and stir-fry until fragrant (2-3 minutes).
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Add palm sugar and stir over low-medium heat until dissolved (1-2 minutes).
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Add tamarind paste and deep-fried tempeh and stir frequently until sauce is reduced and caramelized (5-6 minutes).
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Season to taste.
*Photos & recipes credited to @eatwithsarah
PREP & COOKING GUIDELINE
Product Used:
Harvist Chili Infused Red Palm Oil
Why choose HARVIST Infused Red Palm Oil?