Indonesian Spicy Tempeh - Vegan and Gluten Free

Cut the tempeh into small cubes.

Dry fry the tempeh in a non-stick frypan or bake in the oven for 20-25 minutes at 180 C (350 F) until brown.

Mix the tamarind paste with 2 tbsp of boiling water and set aside.

Add the chillies, shallots, and garlic into a food processor with a splash of water and blend into a paste.

Fry the paste in a frying pan. Add the tamarind, palm sugar, lime leaves, salt, and sweet soy sauce. Simmer for 5 minutes until it thickens.

Add the tempeh and keep simmering for another 10 minutes until the sauce coats the tempeh.

Equipment Needed

Spice Level:

Dietary