This recipe is featured in my ECookbook:
As a kid growing up, my grandma used to cook this at least once every 2 weeks. Yes. I have been eating tempeh since I was a kid. I have learned to enjoy it. Before tempeh has become a popular choice in the vegan community, it has been used in lots of Indonesian dishes centuries ago. I always wonder why it took the rest of the world so long to discover tempeh.
Anyway, when it comes to tempeh, I will always choose the top quality I can find. This is when I discovered Angie's Tempeh; her tempeh is 100% plant-based, organic and non-GMO. Be sure to check her out.
You know this is top quality.
For those who are still new to tempeh, it is actually made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Very much like sourdough or bread making, a tempeh starter is used. I will not dive too deep into the process, maybe I will save this for another day.
Back to this dish, my grandma had loads of versions for this dish. It pretty much depended on what she can get her hands on during her grocery shopping. This is hands down, my favorite version. Maybe just a notch higher than her leeks version. I will definitely show you lovely people that dish in the future.
Of cos, I have to add some of my "chefy" touches to this dish, by adding liquid smoke and white soy sauce for example. I even have 2 different types of tempeh. One is fried and the other is stir-fried, this is to add distinct contrast of crispy and chewy textures.
To add another layer of texture, I dredged the tofu with cornstarch and fried them. Trust me, you would wanna do this extra step. In closing, I hope you will give this recipe a try for every bite is nostalgic.
Ingredients:
(Serve 8)
Tofu Firm, 200g
Corn Starch, 1 TBSP
Smoked Paprika, 1 TSP
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
@angiestempeh's Tempeh Sliced, 400g
Red Onion Thinly Sliced, 1
Sea Salt, Pinch
Demerara Sugar, Pinch
Garlic Thinly Sliced, 3 Cloves
Sambal Hijau Homemade, 1/4 Cup
Kecap Manis, 3 TBSP
White Miso Paste, 2 TBSP
Green Beans Coarsely Sliced, 5 Adjust To Preference
Dried Mushroom Powder, Pinch
Liquid Smoke, 1 TSP
White Soy Sauce, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Sambal Hijau" page for the recipe.
Wrap tofu with a kitchen towel.
Put some weight on it and set it aside for 30 mins.
Most of the moisture should release from the tofu.
*If you have a tofu presser, use it.*
Slice the tofu however you prefer. I sliced the tofu into 16 pieces.
In a shallow bowl, mix corn starch and paprika together.
Dredge the tofu lightly with the paprika mixture.
In a skillet over medium heat, add about 1 inch of oil.
*To check the temperature of the oil, simply insert a wooden chopstick. If bubbles start to form around the chopstick, the oil is ready.*
Carefully, add in the tofu.
Fry until golden brown on both sides.
Remove from heat and set aside on a plate lined with kitchen paper to drain off excess oil.
In the same oil, add in 200g of sliced @angiestempeh's tempeh.
*I sliced the tempeh rather thinly. You can slice them however you prefer.*
Fry until golden brown on both sides.
Remove from heat and set aside on a plate lined with kitchen paper to drain off excess oil.
Drain the skillet, leaving just enuff oil for stir frying.
Add in the onion.
Season with salt and sugar.
Saute until lightly caramelized.
Add in the remaining 200g of @angiestempeh's tempeh and garlic.
Stir fry until aromatic or until the tempeh starts to cook.
In a small bowl, mix sambal hijau and kecap manis together.
Add this sambal mixture into the skillet.
Saute until well combined.
Dissolve miso paste in 1/2 cup of hot water.
Add this miso mixture into the skillet and deglaze.
Bring it up to a slow simmer.
Add in the fried tofu, tempeh and green beans.
Stir fry until well combined.
Continue to stir fry until the green beans have slightly softened.
Taste and adjust for seasoning with salt and mushroom powder.
Add in liquid smoke and white soy sauce.
Give it a final stir fry.
Remove from heat and transfer onto serving plates.
Serve this over some rice or noodles immediately.
Recipe Video:
This recipe is featured in my ECookbook: