Indonesian Tempe stir fry - Oseng tempe- Vegan
I am proud to say, tempe (or tempeh) is originated from Indonesia. It is traditionally fermented soybean. The texture is firmer than Tofu. I can see more people now used this in their foods, and I am beyond happy (so is my husband who now prefer this than beef)!. I can see this being sold in Chinese supermarkets, frozen & fresh. I suggest you buy the original one (with no flavor) if possible. Here is one of my favorite way to enjoy Tempe. Give it a go, and hope you like it as much as we do. This dish taste quite sweet (from kecap manis), spicy, savoury with a hint of tamarind/lemon. We pair this with boil rice or Nasi uduk (coconut rice). You can make this savoury - don’t use kecap manis :)
Note: you can either slice or mince the ingredients, I like to do half-half. FYI: my ingredient here is more than enough for 1 block of tempe (400gr)
Bayleaves, kafir leaves and lemongrass is optional, it will however add the fragrant. I don't use lemongrass in this instance.
We usually used quite a bit of oil. as it will add to the flavor, I will leave this up to you.
Indonesian Tempe stir fry - Oseng tempe- Vegan
I am proud to say, tempe (or tempeh) is originated from Indonesia. It is traditionally fermented soybean. The texture is firmer than Tofu. I can see more people now used this in their foods, and I am beyond happy (so is my husband who now prefer this than beef)!. I can see this being sold in Chinese supermarkets, frozen & fresh. I suggest you buy the original one (with no flavor) if possible. Here is one of my favorite way to enjoy Tempe. Give it a go, and hope you like it as much as we do. This dish taste quite sweet (from kecap manis), spicy, savoury with a hint of tamarind/lemon. We pair this with boil rice or Nasi uduk (coconut rice). You can make this savoury - don’t use kecap manis :)
Note: you can either slice or mince the ingredients, I like to do half-half. FYI: my ingredient here is more than enough for 1 block of tempe (400gr)
Bayleaves, kafir leaves and lemongrass is optional, it will however add the fragrant. I don't use lemongrass in this instance.
We usually used quite a bit of oil. as it will add to the flavor, I will leave this up to you.
Open in Cookpad AppSteps
- 1
Below is some of the ingredients
- 2
Fry tempe in medium heat till it change to a bit yellow. it will only take 3 minutes or so. set aside
- 3
**Alternatively, you can oven the tempe. simply spray some oil, sprinkle some salt, white pepper and stock powder if you use, and oven in 180C for about 10 - 15 minutes. When the color change, set aside.
- 4
Blends : shallots, garlic, chilies, galangal till smooth ( I only do half shallots, and slices the other half, as I love this in my food.
- 5
Heat wok with some oil, stir fry the blends ingredients (if you used slices, dont put this just yet). Add bayleaves, stir fry this in medium to low till all fragrants and change to darker colour (you can add 1 tbsp of water or oil to help), this will take about 10-12 minutes, you can see the oil start separating. Add the slices shallots and chillies. in medium high heat, mix well till its all cooked (about 3 minutes), add some of the water.
- 6
Add Tempe, stir fry till all mixed, add kecap manis, sugar, salt and white pepper. mixed well. Add the water and let it simmer for few minutes, it need to loose the water and kecap manis/sugar will caramelized and coating the tempe. Last, put the tamarind water / lemon. Taste it and add what's missing as you preferred. Best enjoy when its warm.
- 7
Ready to enjoy
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