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Hot & Spicy Tempeh
Prep Time:
20 minutes
Serves:
2-3 Serving
Type:
Asian Cuisine
About the Recipe
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!
Recipes & Photos credit to:
@eatwithsarah
Ingredients
Harvist Chili Infused Extra Red Palm Oil
200gm tempeh thinly sliced
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
5 red dried chillies, sliced
5 birdeye chillies, sliced
Thumb sized pieces of ginger, chopped
1/2 tsp shrimp paste, roasted
2 tbsp dark palm sugar
1 tsp tamarind pulp, mixed with water, strained, solids discarded
Salt & pepper to taste
Preparation
1. 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.
2. 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).
3. Add palm sugar and stir over low-medium heat until dissolved (1-2 minutes).
4. Add tamarind paste and deep-fried tempeh and stir frequently until sauce is reduced and caramelized (5-6 minutes).
5. Season to taste.
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