Tempeh is a traditional Indonesian product made from fermented soybeans that are pressed to form a compact tile and is widely consumed by vegetarians as a source of protein. It has a dry and firm texture, but at the same time meaty, with a slight nutty taste. It can be steamed, pan-fried, or baked and is often marinated to make it tastier. In this recipe it is accompanied by brown rice and ulam salad, which can be substituted with any mixed salad to taste. Alternatively, it can be eaten alone as a snack.
Ingredients for 4 portions
- Tempeh, cut into long, thick strips 300 g
- Unsalted roasted peanuts 100 g
- Thai red chilies, seedless and cut into strips (optional) 30 g
- Peanut oil 60 g
- Combava leaves, stripped of the central vein and chiffonade cut 5 g
- Dried bay leaves 2 g
- Thai basil, just the leaves 50 g
- Mixed salad 50 g
- Cucumber, cut in half lengthwise and peeled 100 g
- Brown rice 200 g
- Water 300 ml
- Fresh garlic, finely chopped 15 g
- Tamarind paste 5 g
- Sambal oelek 15 g
- Galangal, finely chopped 10 g
- Coconut sugar 70 g
- Halls q.b.
- Water 60 g
Preparation
Pour the rice into a colander and rinse it under cold water for about 10 seconds. Rotate it all around to remove excess water. In a medium-sized saucepan pour the rice and water. Turn the stove on medium-high heat and bring the rice to a simmer.
When the rice starts to boil, set a timer to 35 minutes. Reduce the flame to medium-low heat or the lowest heat that allows the rice to barely simmer. Turn off the stove. Let the rice rest covered for 10 minutes so that it completes steaming. Before serving, shell the rice with a fork.
Cut the tempeh into strips about 2 inches long and 1.5 inches wide. Heat 40 g of peanut oil in a frying pan, then dip the tempeh strips and fry them until dry, crispy and well browned.
Heat 20 g of oil in a large frying pan or wok. Add combava leaves and Thai chili and sauté briefly, about 10 seconds. Add the spice paste and bay leaves and cook until the paste has thickened and reached the consistency of a syrup.
Add fried tempeh and roasted peanuts to the sauce and turn off the stove. Stir so that the sauce coats the tempeh and peanuts well. Remove from the stove.
Serve spiced peanut tempeh accompanied by brown rice and ulam salad.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.