Tempeh Kecap
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
5
-
Calories
461 kcal
-
Course
Dinner
-
Cuisine
Indonesian
Tempeh Kecap
Description
Tempeh Kecap is a dish centered on finely sliced tempeh that is pan-fried until crisp and golden. It incorporates aromatic ingredients including shallots, garlic, and Fresno chile peppers, which lend a gentle heat, alongside fragrant lemongrass, lime leaves, and bay leaf that create a distinct herbal undertone. The stir fry is rounded out by sweet bell peppers and crunchy peanuts, creating a contrast of textures and flavors. The sauce combines kecap manis, brown sugar, and soy sauce, giving the dish its characteristic sweet and savory glaze.
The tempeh is cooked with attention to achieving crisp edges by frying in oil while periodically stirring and browning it evenly. The sauce is mixed separately and then integrated with the aromatics and vegetables, coating the tempeh well. This dish is typically served over white, brown, or sticky rice, offering a balanced and flavorful vegetarian meal.
For best results, use a nonstick pan to avoid sticking and allow the tempeh to brown undisturbed for short intervals during cooking. Substitutions for certain ingredients are possible, such as replacing Fresno chiles with Thai or serrano peppers for heat variation. The recipe notes also suggest making homemade kecap manis for a fresher sweetness and adjusting the amount used to control sweetness level.
Ingredients
- 2 tempeh 8-ounce blocks
- ¼ cup avocado oil neutral-flavored, high-heat oil - or grapeseed, canola, vegetable oil; 56 g
Aromatics
- 3 shallots thinly sliced, medium
- 6 garlic thinly sliced, cloves
- 3 Fresno chile peppers thinly sliced
- 1 lemongrass outer layers peeled, then minced or grated, stalk
- 4 lime leaves finely chopped (or 10 to 12 dried makrut lime leaves, left whole, fresh
- 1 bay leaf
- 2 bell peppers thinly sliced, medium, red or orange or yellow
- ¾ cup peanuts 90 g, dry roasted unsalted (salted also fine
Sauce
- 3 ½ tablespoons kecap manis Indonesian sweet soy sauce
- 1 ½ tablespoons brown sugar organic, or cane sugar
- 1 tablespoon soy sauce or tamari
For serving
- lime juice optional, to squeeze on at the end
- white rice or brown or sticky, cooked, for serving
Instructions
- Cut both blocks of tempeh crosswise into very thin slices, almost as thinly as you can. Then stack several slices on top of each other and cut crosswise into tiny slivers.*
- Fry the tempeh. Heat a 12-inch nonstick** frying pan over medium-high heat. Add the ¼ cup oil and heat for a few minutes until hot. Add all the tempeh and season with a couple pinches of salt, and stir to coat the tempeh into the oil. Spread out the tempeh into an even layer as much as possible and cook undisturbed for 2 minutes to allow browning, then stir. Repeat this process (cook for 2 minutes undisturbed, then stir) for a total of 10 to 12 minutes, or until most of the tempeh is golden browned and crispy. Lower the heat a touch if the tempeh starts to burn.
- Mix together the Sauce ingredients in a small bowl.
- Make the stir fry. Return the frying pan to medium heat and allow to heat up again. Add a touch more oil (or cooking spray). Add the shallots, garlic, and chile peppers. Season with a pinch of salt. Cook until shallots and garlic start to turn color, 2 to 3 minutes. Add in the lemongrass, lime leaves, and bay leaf, and cook for 1 minute, tossing frequently.Increase the heat to medium-high and add in the bell peppers and cook until crisp-tender, 2 to 3 minutes.
- Add the fried tempeh and peanuts to the pan, and toss to coat. Pour in the Sauce, and stir for a couple minutes, until the sauce clings to the tempeh and coats it well.
- Remove the bay leaf (and dried lime leaves, if used). Taste, adding salt as needed. Finish with a squeeze or two of lime juice, if desired.
Notes
- Use a large nonstick pan to prevent tempeh from sticking and to ensure even browning; if unavailable, cook in batches.
- Substitute shallots with a small yellow onion if needed, and replace Fresno chiles with Thai or serrano peppers for different heat levels.
- Make or buy kecap manis; adjust quantity to control the sweetness of the dish.
- Allow tempeh to cook undisturbed for a couple of minutes at a time to achieve a crispy golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 357mg | 15% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 1584IU | 32% |
| Vitamin C | 75mg | 83% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
