Back to 4 servings tempeh 14 oz tempeh, cut into thin strips or bite-sized cubes 3 tablespoons neutral oil, canola, sunflower or vegetable spice paste 2 shallots, large, roughly chopped 3 garlic cloves, chopped 1 teaspoon ginger, grated 1 stalk lemongrass, tender inner part only, very finely sliced 1 red chile, sliced; use 1 to 4 depending on heat preference sauce 3 tablespoons kecap manis, sweet soy sauce 1 tablespoon palm sugar, chopped; or brown sugar 2 teaspoons tamarind puree 2 tablespoons water 6 makrut lime leaves, optional, torn to serve 0.25 cup crushed peanuts, optional, for topping
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cut the tempeh into thin strips or bite-sized cubes and pat dry.2 Step 2: Heat the oil in a large skillet over medium-high heat. Fry the tempeh in a single layer, turning occasionally, for 5 to 6 minutes until dark golden and crisp. Work in batches if needed, then drain on paper towels.3 Step 3: Grind or blend the shallots, garlic, ginger, lemongrass and chile with a splash of water to a smooth paste.4 Step 4: Pour off all but about 2 tablespoons of oil from the pan. Over medium-high heat, fry the paste for about 5 minutes, stirring, until fragrant and a few shades darker.5 Step 5: Stir the kecap manis, palm sugar, tamarind and water together, then add to the pan with the lime leaves. Simmer about 2 minutes until slightly thickened and glossy.6 Step 6: Return the tempeh to the pan and toss vigorously until every piece is coated and the sauce has crusted slightly on the tempeh. Remove from the heat.7 Step 7: Transfer to a serving dish, sprinkle with crushed peanuts if using, and serve warm with rice.getsaucepan.com/r/2f78a76f-f778-560e-9a81-10299db125e8
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