Tempeh Stir Fry

1. 1
   prep · ~10 min

   Prepare all ingredients.

   1.Cut tempeh into thin rectangular slices about 5x2 cm and set aside.

   2.Slice shallots and garlic thinly. Slice red chilies diagonally and bruise bird eye chilies if using.

   3.Bruise the galangal and tear kaffir lime leaves. Dissolve tamarind paste in 1 tbsp warm water.

   4.Slice green onions for garnish and cut tomato into wedges.
2. 2
   fry · ~8 min

   Pan-fry the tempeh until golden and crisp.

   1.Heat 2 tbsp of the oil in a wok or large skillet over medium-high heat.

   2.Add the tempeh slices in a single layer (work in batches if needed).

   3.Fry for 2-3 minutes per side until golden brown and slightly crisp.

   4.Remove with a slotted spoon and drain on paper towels. Set aside.

   TIPDon't crowd the pan — tempeh needs space to brown properly. Fry in two batches for best results.
3. 3
   saute · ~4 min

   Sauté the aromatics until fragrant.

   1.Add the remaining 1 tbsp oil to the same wok and lower heat to medium.

   2.Add sliced shallots and garlic, stir-fry until softened and translucent (2-3 minutes).

   3.Add bruised galangal, kaffir lime leaves, red chilies, and bird eye chilies. Sauté for 1 minute until fragrant.

   TIPKeep the heat moderate — shallots and garlic burn fast and turn bitter.
4. 4
   mix · ~4 min

   Combine tempeh with the sauce.

   1.Return the fried tempeh to the wok and toss well with the aromatics.

   2.Add kecap manis, soy sauce, tamarind water, and palm sugar. Stir-fry for 1 minute.

   3.Add 3 tbsp water and a pinch of salt and white pepper. Toss until the sauce coats every piece (2 minutes).

   4.Cook until the sauce reduces and turns glossy, clinging to the tempeh.

   TIPThe sauce should be sticky rather than soupy — let it reduce until it glazes the tempeh.
5. 5
   garnish · ~1 min

   Finish with fresh garnishes and serve.

   Transfer to a serving plate. Scatter sliced green onions and tomato wedges on top. Serve immediately with steamed rice.

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