– Blocks of tempeh – Neutral-flavored oil – Shallots – Garlic cloves – Chile peppers – Lemongrass stalk – Fresh lime leaves – Bay leaf – Red/orange/yellow bell peppers – Dry roasted unsalted peanuts – Kecap manis sauce – Organic brown sugar – Soy sauce or tamari – Lime juice
Prep the aromatics. Slice the shallots, chile peppers, lime leaves, garlic, and bell pepper. Grate the lemongrass. Make the sauce: mix all of the sauce ingredients together in a bowl.
Fry the tempeh. Heat the oil in a large nonstick skillet (or wok). Once it’s hot, add the tempeh and season with salt. Cook undisturbed until it’s beginning to brown, then stir. Make the stir fry. Lower the heat and add a little more oil before adding the shallots, garlic, and chile peppers in the pan. Cook briefly, then add the lemongrass, lime leaves, and bay leaf.
To assemble the stir fry, add the fried tempeh back into the pan along with the peanuts.Pour in the sauce and toss to coat. Keep cooking until the sauce becomes sticky and covers each piece of tempeh. Remove the lime leaves and bay leaf and season with salt and lime juice if needed. Serve over rice and enjoy!
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