Sweet and Spicy Tempeh Delight

Ingredients

• 500g (1.1 lb) tempeh, cut into bite-sized pieces 500g (1.1 lb) tempeh, cut into bite-sized pieces
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 3 tablespoons palm sugar, grated 3 tablespoons palm sugar, grated
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh vegetables, for serving Fresh vegetables, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, palm sugar, tamarind paste, minced garlic, ground coriander, ground ginger, and chili flakes. Mix well to form a marinade.
2. 2.
   Add the tempeh pieces to the marinade and toss until they are well coated. Allow the tempeh to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a large pan over medium heat. Add the marinated tempeh and cook for 5-7 minutes on each side, or until golden brown and slightly caramelized.
4. 4.
   Remove the tempeh from the pan and serve hot with steamed rice and fresh vegetables.

Treat your ingredients with care...

• Tempeh — Make sure to cut the tempeh into bite-sized pieces to ensure even cooking and maximum absorption of the marinade.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add fresh chopped chili peppers to the marinade.
• If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar sweetness.
• Serve the tempeh bacem with a squeeze of fresh lime juice for an extra burst of tanginess.
• Leftover tempeh bacem can be stored in the refrigerator for up to 3 days and reheated before serving.
• Experiment with different vegetables for serving, such as blanched green beans or sautéed bok choy, to add variety to the dish.

Serving advice

Serve the Indonesian Tempeh Bacem hot with steamed rice and a side of fresh vegetables. Garnish with chopped cilantro or spring onions for added freshness and color.

Presentation advice

Arrange the golden-brown tempeh pieces on a plate, drizzle any remaining marinade over the top, and place a vibrant assortment of fresh vegetables alongside. The colorful presentation will make the dish even more enticing.