Sticky Asian Tempeh

 

Ingredients

 

• Plain Tempeh (1 packet, 300g)

• Oil for frying plus 1 table spoon for sauce

• 1 clove of garlic, minced

• ½ onion, diced

• ½ cup sweet soy sauce (we recommend ABC Kecap Manis)

• ¼ cup brown sugar

• 1 ½ tablespoons fish sauce

• 1 lime

• Chilli (as much or as little as desired)

• 1 teaspoon toasted sesame seeds

 

Method

 

• Remove tempeh from package. Cut tempeh into small batons. Blot dry with paper towel.

• In large wok or pot heat about 10 – 15 cm of oil until a wooden spoon bubbles when dipped in.  Carefully place tempeh cubes into hot oil, only adding small portions at a time.

• Immediately move tempeh around gently ensuring the batons do not touch each other as they will stick together.

• Cook until golden brown (approximately 8 minutes). Drain on paper towel.

• In a Wok, add 1 table spoon of oil, onions, chilli and garlic. Stir gently on medium heat to brown lightly.

• Add fried tempeh and cover with sweet soy sauce, sugar, fish sauce, lime juice and chili. Toss to coat cubes. Turn heat to high and allow sauce to thicken (roughly 2 minutes).

• Turn heat off and sprinkle with toasted sesame seeds.

• Serve with hot boiled rice or eat as a snack!