Our first introduction to tempeh was while living on the island of Sumatra in Indonesia. Firm, nutty, strips of tempeh caramelized with onion and ginger in a sweet, spicy sauce, looked like some kind of chicken dish as we pointed to them in the tiny, crowded cafe. Our goal was to try something new every time we left our quiet jungle home venturing into the busy city of Pekanbaru. We relied on the expert advice of our Indonesian and expat friends (or taxi drivers) when researching interesting spots to eat. After one bite of tempeh, we were hooked.
Vegetable based and high in protein, tempeh is made from fermented soybeans. Tempeh is not at all like tofu. While tofu is soft, wet and rather flavorless; tempeh is firm, chewy and a bit nutty. Tempeh is easier to digest, has more protein, more fiber, more nutrients and less processing than tofu.
This particular recipe is the recipe I suggest people make when trying tempeh for the first time. If you aren’t into these flavors, simply fry up the tempeh as suggested and season with salt and pepper or a favorite sauce. Tempeh can also be crumbled, browned in oil, and substituted for ground meat in many recipes.
Sweet & Hot Tempeh
- 1 12-ounce package Tempeh
- 2 tablespoons coconut or other cooking oil
- 1 large onion, thinly sliced
- 2-3” fresh ginger root, peeled and cut into 1” matchsticks
- 2 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons sweet chili sauce (manis pedas)
- 1 tablespoon soy sauce
- 2 teaspoons chili paste (sambal oelek) or 1 teaspoon red pepper flakes
- Fresh cilantro or basil and lime for garnish if desired
Slice tempeh into long 1/4”-1/2” strips, divide into two equal portions. In a large skillet, heat 1 tablespoon of oil on medium-high heat. Lightly brown 1/2 of the tempeh strips on each side, about a minute per side. Repeat with the rest of the oil and tempeh. Remove tempeh from pan and set aside. Sauté onions and ginger until they begin to soften and caramelize (add a teaspoon more oil to the pan if necessary). Add remaining ingredients and reduce to medium-low heat. Gently place browned tempeh back in the pan to warm and coat with the sauce. Serve over rice with fresh cilantro or basil and a squeeze of lime.
STEP-BY-STEP
In a large skillet, heat 1 tablespoon of oil on medium-high heat. Lightly brown 1/2 of the tempeh strips on each side, about a minute per side.
Remove tempeh from pan and set aside.
Sauté onions and ginger until they begin to soften and caramelize (add a teaspoon more oil to the pan if necessary).
Add remaining ingredients and reduce to medium-low heat. Gently place browned tempeh back in the pan to warm and coat with the sauce.
