My new favorite take on tempeh: Pan-fried with snow peas, lemongrass and a sticky-sweet sauce – The Washington Post

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At any time when I see an Indonesian recipe for tempeh, I give it a attempt. That’s as a result of despite the fact that I’ve been a fan of the fermented soybean cake for years, I’m nonetheless attempting to unlock all its secrets and techniques, and Indonesia is the place it was born.

As chef Lara Lee writes in her lovely current cookbook, “Coconut & Sambal,” tempeh hails from 18th-century Java, “and at present it’s described as Indonesia’s present to the world. It’s used for meat-free burger patties in worldwide street-food markets, offered globally as an alternative choice to bacon, and is commonly the star of vegan Buddha bowls served with chia seeds and different superfoods that had been made well-known in Bali and now have a house at brunch spots everywhere in the world.”

Lee has ties to London, the place she lives; Australia, the place she grew up; and Indonesia, the land of her father. I’ve by no means been to the latter two locations, however after I make this dish — frying tempeh cubes; sauteing snow peas with lemongrass, lime leaves and ginger; tossing all of it with the wealthy, black kecap manis — I can style Lee’s satisfaction in her heritage. And after studying her guide, wherein she writes that “consuming vegetarian meals in Indonesia is an enlightenment,” I’m decided to go to at some point and style all of it for myself.

Scale and get a printer-friendly recipe right here.

Serve with crimson or brown rice, or one other favourite grain.

Storage notes: The completed tempeh will be refrigerated in an hermetic container for as much as 3 days.

The place to purchase: Kecap manis will be present in Asian and enormous worldwide supermarkets. For those who don’t see a bottle with that identify, search for one thing labeled “candy soy sauce” or “darkish candy soy sauce” from Indonesia.

Elements

  • 1/4 cup coconut oil or sunflower oil, plus extra as wanted
  • 1 pound tempeh, minimize into 1-inch cubes
  • 1/2 teaspoon fantastic sea salt, divided, plus extra to style
  • 2 tablespoons gentle or darkish brown sugar
  • 2 tablespoons water
  • 3 giant shallots (6 ounces), thinly sliced
  • 4 garlic cloves, thinly sliced
  • 4 lengthy crimson chiles, similar to Asian finger peppers, thinly sliced (de-seeded in the event you favor much less warmth)
  • 1 lemongrass stalk, smashed and tied in a knot
  • 4 makrut lime leaves (might substitute 2 bay leaves)
  • 6 skinny slices unpeeled contemporary ginger
  • 8 ounces snow peas, trimmed
  • 3/4 cup (4 ounces) unsalted roasted peanuts
  • 3 tablespoons kecap manis (might substitute 1 tablespoon soy sauce plus 2 tablespoons brown sugar)

In a big skillet over medium-high warmth, warmth the oil till shimmering. Add half the tempeh and fry till golden, turning as wanted to get most sides browned, 3 to 4 minutes. Utilizing a slotted spoon, switch to a plate lined with paper towels or a clear dish towel, and sprinkle with 1/4 teaspoon salt. Repeat with the remaining tempeh and salt, including a bit of extra oil, if wanted.

In a small bowl, stir collectively the brown sugar and water.

Add the shallots, garlic, chiles, lemongrass, lime leaves and ginger slices to the now-empty skillet and prepare dinner, stirring, till the shallots soften, about 2 minutes. Add the snow peas and prepare dinner, stirring, till they’re barely crisp-tender, about 1 minute. Add the fried tempeh and peanuts, then add the kecap manis and sugar-water combination, stirring till the sauce is effervescent and clinging to the opposite substances, about 1 minute. Style, and season with extra salt, if wanted.

Discard the lemongrass stalk, lime leaves and ginger slices, and serve sizzling.

Vitamin Info

Energy: 650; Whole Fats: 40 g; Saturated Fats: 16 g; Ldl cholesterol: 0 mg; Sodium: 648 mg; Carbohydrates: 51 g; Dietary Fiber: 5 g; Sugar: 25 g; Protein: 31 g.

Scale and get a printer-friendly model of the recipe right here.

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