Happy New Year! Please be patient as we finish rolling out the new brand.
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Happy New Year!
You’ve probably noticed things are looking a little different around here as we’re going through a rebrand. As we transform everything over to our extraordinary new look we’re expecting there may be some issues here and there. We’re really sorry for any inconvenience caused and really appreciate your patience and understanding. We’ll be back to normal very soon and if you encounter any issues you need us to fix right away please reach out to us at email@example.com. We’ll get back to all enquiries from the 4th. Thanks so much again for your support!”
1 inch galangal (just use ginger if you can’t find galangal)
2 bay leaves
2 red thinly sliced chillies
1 teaspoon salt
1 tablespoon coconut sugar
3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
Oil for deep frying and for sautéing
Grind the shallots, garlic and galangal into a spice paste.
Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel. Remove almost all the oil from the frying pan, and leave about 2 tablespoons of oil.
Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes. Add red chillies and sauté until wilted, about 2 minutes.
Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce.
Turn off heat and serve immediately with steamed white rice. Garnish with fresh chillies, spring onions, roasted peanuts and coriander if desired.
If you aren't sure how to cook tempeh or are looking for some inspiration, download this Tempeh Cookbook. You'll discover our favourite natural recipes, along with some fun tempeh facts and surprising activities