Monday, April 21, 2014

Tomato Ginger Tempeh

As a vegetarian visiting (or living) in Indonesia, you will be eating a lot of tempeh. The fermented soybean cakes originated here, and are popular meat substitutes in both road side warung’s and more expensive restaurants.

When making tempeh at home you have a lot of freedom to experiment and to add your favourite flavours, which is important because it is fermented and has a unique cheese-like flavour which can be overpowering on its own.
A simple way to remove the initial cheesiness is to thinly slice the tempeh and fry it in vegetable oil until it is dark brown.  This also crisps it up and improves the texture significantly.
For three servings.
  • 1 block of tempeh
  • 2 teaspoons tomato paste
  • 3 cloves garlic
  • 2 teaspoons ginger, chopped
  • handful of basil leaves, chopped
  • splash of soy sauce
  • dash of sesame oil
  • oil for frying

  1. Cut the tempeh into finger length pieces that are approximately ½ cm thick.  
  2. Heat a small amount of oil in a frying pan and toast each side of the tempeh until golden brown.  
  3. Once crispy add the remainder of the ingredients and stir fry, being careful not to break apart the tempeh, as it is delicate.
Serve over rice, or rice noodles.

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