Name: Tempeh Kecap
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Ingredients: 2 block tempeh ((8-ounce) blocks); 0.25 cup neutral oil (high-heat oil); 3 null shallots (thinly sliced); 6 clove garlic cloves (thinly sliced); 3 null chile (Fresno, thinly sliced); 1 stalk lemongrass (outer layers peeled, minced); 4 null makrut lime leaves (finely chopped); 1 null bay leaf (left whole); 2 null bell pepper (medium, thinly sliced); 0.75 cup peanuts (dry roasted unsalted); 3.5 tbsp kecap manis (Indonesian sweet soy sauce); 1.5 tbsp brown sugar (organic); 1 tbsp soy sauce (or tamari); null to_serve lime juice ((optional)); null to_serve white rice (cooked)

Instructions

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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].