Tempeh is created by fermenting soybeans. The result is delicious and highly nutritious.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500g tempeh, cut into 4cm cubes
- ¾ cup kecap manis
-
- Peanut Sauce
- 1 garlic clove, peeled
- 2 red chillies, deseeded
- 2 tbsp chopped coriander roots & stems
- ¾ cup roughly chopped red shallot or onion
- 3 cups water
- 10 fresh medjool dates, pitted
- 200g roasted unsalted peanuts
- ½ kaffir lime leaf
- 1½ tbsp vegan fish sauce
- 1½ tbsp tamari
- 1 tbsp tamarind puree
- 3 tbsp lime juice
Method
- Coat tofu with kecap manis in large bowl, toss and leave to marinate for 10 mins.
- Place garlic, chilli, coriander, onion, water and medjool dates in high-speed blender and whizz until smooth. Pour mixture into frying pan and bring to boil, then add kaffir lime leaf, fish sauce, tamari, tamarind puree and lime juice. Stir, then simmer for 3 mins.
- Place mixture and roasted peanuts in blender and blend to smooth paste. Consistency should be creamy and smooth.
- Store in fridge for up to 4–5 days or freeze. (If not using immediately, peanut sauce can be reheated in saucepan with a little water.)
- Place 4 tempeh cubes on wooden skewers. Heat non-stick frying pan or BBQ grill and grill tempeh so it’s browned on all sides. Serve.
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