Sticky Asian Tempeh
Ingredients
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Plain Tempeh (1 packet, 300g)
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Oil for frying plus 1 table spoon for sauce
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1 clove of garlic, minced
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½ onion, diced
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½ cup sweet soy sauce (we recommend ABC Kecap Manis)
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¼ cup brown sugar
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1 ½ tablespoons fish sauce
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1 lime
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Chilli (as much or as little as desired)
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1 teaspoon toasted sesame seeds
Method
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Remove tempeh from package. Cut tempeh into small batons. Blot dry with paper towel.
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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.
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Immediately move tempeh around gently ensuring the batons do not touch each other as they will stick together.
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Cook until golden brown (approximately 8 minutes). Drain on paper towel.
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In a Wok, add 1 table spoon of oil, onions, chilli and garlic. Stir gently on medium heat to brown lightly.
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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).
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Turn heat off and sprinkle with toasted sesame seeds.
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Serve with hot boiled rice or eat as a snack!