This tempeh is sweet. salty, spicy and sour. Very moreish. The recipe is based on Indonesian tempe kering (dry tempeh) with my own twist. I used Korean chilli paste which has a sweeter more mellow flavour. I don't have any lime leaf so I sub with lime zest.
about 300g tempeh
1 chopped onion
2 clove garlic, minced
2 tbsp Korean chilli paste (gochujang)
2 tbsp soy sauce
some sugar to taste
1 small lump of wet tamarind softened with 1/2 cup boiling water, strained
few kaffir lime leaves, shredded (or some lime zest)
- Cut tempeh into small pieces, stir fry with 4 -5 tbsp oil till golden brown. Remove.
- Add a bit more oil to wok and stir fry onion and garlic till softened.
- Add gochujang, soy sauce, enough tamarind juice to your taste, some sugar and lime leaves or lime zest. Stir till sauce is hot.
- Add fried tempeh, stir till sauce is absorbed.
Note: Tempeh will absorb oil like a sponge, fry them with a fair amount of oil not too much or there won't be any oil left in the wok or pan. This will all go on your waistline :)