Crispy Tempeh with Spicy Tomato Sauce

Ingredients

In this Lesotho-inspired adaptation, we have incorporated the traditional Indonesian technique of frying tempeh and combined it with a spicy tomato sauce that reflects the bold flavors of Lesotho. By infusing the tempeh with Lesotho-inspired spices and using a tangy tomato sauce, we have created a fusion dish that pays homage to both cuisines. We alse have the original recipe for Tempe goreng, so you can check it out.

• 250g (8.8 oz) tempeh 250g (8.8 oz) tempeh
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cut the tempeh into bite-sized cubes and set aside.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, and red chili. Sauté until the onion is translucent.
3. 3.
   Add the paprika, ground cumin, and ground coriander to the pan. Stir well to coat the onion mixture with the spices.
4. 4.
   Pour in the canned diced tomatoes and tomato paste. Stir to combine.
5. 5.
   Add the soy sauce, brown sugar, and salt. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   While the sauce is simmering, heat another tablespoon of vegetable oil in a separate pan over medium-high heat.
7. 7.
   Add the tempeh cubes to the hot oil and fry until golden brown and crispy on all sides.
8. 8.
   Once the tempeh is crispy, transfer it to a paper towel-lined plate to remove any excess oil.
9. 9.
   Serve the crispy tempeh with the spicy tomato sauce, garnished with fresh cilantro.

Treat your ingredients with care...

• Tempeh — Before frying the tempeh, you can marinate it in a mixture of soy sauce, garlic, and ginger for added flavor.

Tips & Tricks

• For a spicier kick, add more red chili to the tomato sauce.
• Serve the dish with steamed rice or flatbread to balance the flavors.
• Experiment with different spices and herbs to customize the dish to your taste.
• If you prefer a milder flavor, reduce the amount of chili in the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Crispy Tempeh with Spicy Tomato Sauce as a main course accompanied by steamed rice or flatbread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the golden-brown tempeh cubes on a plate and drizzle the spicy tomato sauce over them. Garnish with a sprig of fresh cilantro for an appealing presentation.