Tempeh Kecap
Indonesian Tempeh Kecap is a gourmet yet surprisingly simple plant-based stir-fry. Protein-packed tempeh slivers and crunchy peanuts are pan-fried until crispy, then glazed in a sticky, sweet umami sauce infused with fresh lemongrass and aromatic lime leaves. It is a vibrant, authentic dish that is perfect for a quick, flavorful weeknight dinner.
Instructions
- 1
Cut tempeh (2 block) into very thin slivers by slicing crosswise and then into tiny matchsticks.
- 2
Heat neutral oil (0.25 cup) in a 12-inch nonstick pan over medium-high heat. Fry the tempeh with salt for 10 to 12 minutes, cooking undisturbed for 2 minute bursts until golden and crispy.
- 3
Whisk kecap manis (3.5 tbsp), brown sugar (1.5 tbsp), and soy sauce (1 tbsp) in a small bowl to make the sauce.
- 4
Wipe out the pan, add more oil, and sauté shallots (3), garlic cloves (6 clove), and chile (3) for 3 minutes. Stir in lemongrass (1 stalk), makrut lime leaves (4), and bay leaf (1) for 1 minute.
- 5
Increase heat to medium-high, add bell pepper (2), and stir-fry for 2 to 3 minutes until tender.
- 6
Toss in the fried tempeh and peanuts (0.75 cup). Pour in the sauce and stir for 2 minutes until it becomes sticky and coats everything perfectly.
- 7
Discard the bay leaf and lime leaves. Finish with [null to_serve lime juice] and serve over [null to_serve white rice].
Nutrition Facts
Per portion