Ingredients with Measurements:
- 1 block of tempeh, sliced into thin rectangles
- 2 tablespoons tauco (fermented soybean paste)
- 2 tablespoons vegetable oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1 tablespoon palm sugar
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the tempeh slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the onion and garlic and sauté until fragrant and softened, about 2-3 minutes.
3. Add the tauco, coriander, cumin, turmeric, salt, and black pepper to the skillet and stir to combine.
4. Pour in the coconut milk and palm sugar and stir until the sugar has dissolved.
5. Add the red and green chili slices to the skillet and bring the mixture to a simmer.
6. Add the tempeh slices back to the skillet and spoon the sauce over them. Simmer for 5-7 minutes, until the sauce has thickened and the tempeh is heated through.
7. Remove from heat and stir in the lime juice and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for cooking the tempeh and sautéing the onion and garlic
- Simmer for cooking the sauce and tempeh
Serving size:
- 4 servings
Nutritional information:
- Calories: 345
- Fat: 29g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 2g
Substitutions for ingredients:
- Tempeh can be substituted with tofu or seitan
- Tauco can be substituted with miso paste
- Palm sugar can be substituted with brown sugar or honey
- Red and green chili can be substituted with any spicy pepper of your choice
Variations:
- Add vegetables such as bell peppers, carrots, or green beans to the skillet for a more filling meal
- Use the sauce as a marinade for chicken or fish before grilling or baking
- Add a spoonful of peanut butter to the sauce for a creamy texture and nutty flavor
Tips and tricks:
- Be sure to slice the tempeh thinly to ensure even cooking and a crispy texture
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the tempeh from sticking
- Adjust the amount of chili to your preferred level of spiciness
- Serve with steamed rice or noodles to soak up the delicious sauce
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the tempeh and sauce in a shallow bowl with a sprinkle of chopped cilantro on top
Garnishes:
- Chopped cilantro
- Sliced red chili
- Lime wedges
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Grilled eggplant
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens to your desired consistency
- If the tempeh is sticking to the skillet, add a little more oil to the pan before cooking
Food safety advice:
- Make sure to cook the tempeh to an internal temperature of 165°F to ensure it is safe to eat
- Store any leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Tauco is a traditional Indonesian condiment made from fermented soybeans and is commonly used in Indonesian cuisine
Flavor profiles:
- Salty, savory, spicy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish with steamed rice or noodles
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Region: Indonesian