Oncom Tempeh Stir-Fry

Ingredients

• 200g (7 oz) oncom, crumbled 200g (7 oz) oncom, crumbled
• 200g (7 oz) tempeh, sliced into thin strips 200g (7 oz) tempeh, sliced into thin strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup green beans, trimmed and cut into 2-inch pieces 1 cup green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon chili paste (sambal oelek) 1 teaspoon chili paste (sambal oelek)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 18g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the minced garlic and sliced onion to the pan and sauté until fragrant and golden brown.
3. 3.
   Add the crumbled oncom and sliced tempeh to the pan and stir-fry for 5-7 minutes, until they start to brown and become slightly crispy.
4. 4.
   Add the sliced bell peppers, julienned carrot, and green beans to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
5. 5.
   In a small bowl, mix together the soy sauce, oyster sauce, and chili paste. Pour the sauce over the stir-fry and toss to coat the ingredients evenly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, until the flavors are well combined and the dish is heated through.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Oncom — Make sure to crumble the oncom into small pieces before adding it to the stir-fry. This will help it cook evenly and develop a crispy texture.
• Tempeh — Slice the tempeh into thin strips to ensure it cooks quickly and absorbs the flavors of the dish.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.
• Fresh cilantro — Use fresh cilantro as a garnish to add a refreshing and aromatic touch to the dish.

Tips & Tricks

• For a variation, you can add other vegetables such as mushrooms, baby corn, or snap peas to the stir-fry.
• If you prefer a saucier dish, you can double the amount of soy sauce and oyster sauce in the recipe.
• To make the dish more filling, serve it with steamed rice noodles or quinoa instead of rice.
• If you cannot find oncom, you can substitute it with fermented tofu or tempeh.
• To add a touch of sweetness, you can sprinkle some palm sugar or brown sugar over the stir-fry while cooking.

Serving advice

Serve the Oncom Tempeh Stir-Fry hot with steamed rice for a complete and satisfying meal. Garnish with fresh cilantro to enhance the flavors and add a pop of color to the dish.

Presentation advice

Arrange the stir-fry on a large serving platter, placing the colorful vegetables and crispy oncom and tempeh on top. Garnish with fresh cilantro leaves for an attractive presentation.