Crispy Tempeh Stir-Fry

Ingredients

In Indonesian-Chinese cuisine, the original Indonesian dish of Tempe Kering is adapted to incorporate Chinese flavors and cooking techniques. The marinade for the tempeh includes Chinese five-spice powder, which adds a distinct aroma and taste. Additionally, the stir-frying method is used to achieve a crispy texture, which is different from the original dish where the tempeh is typically deep-fried. We alse have the original recipe for Tempe kering, so you can check it out.

• 250g (8.8 oz) tempeh, cut into thin strips 250g (8.8 oz) tempeh, cut into thin strips
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup broccoli florets 1 cup broccoli florets
• 2 tablespoons sweet soy sauce 2 tablespoons sweet soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 26g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, ginger, garlic, and Chinese five-spice powder. Add the tempeh strips and marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated tempeh and stir-fry until golden and crispy, about 5 minutes. Remove the tempeh from the wok and set aside.
3. 3.
   In the same wok, add the bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. 4.
   In a small bowl, whisk together the sweet soy sauce, rice vinegar, and cornstarch mixture. Pour the sauce into the wok and cook until it thickens, about 1-2 minutes.
5. 5.
   Return the crispy tempeh to the wok and toss to coat it with the sauce. Season with salt and pepper to taste.
6. 6.
   Serve the Crispy Tempeh Stir-Fry hot with steamed rice.

Treat your ingredients with care...

• Tempeh — Make sure to cut the tempeh into thin strips to ensure even cooking and maximum crispiness.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can substitute it with a combination of ground cinnamon, cloves, fennel seeds, and star anise.

Tips & Tricks

• For extra crunch, you can sprinkle some toasted sesame seeds on top of the dish before serving.
• Feel free to add other vegetables of your choice, such as snap peas or mushrooms, to customize the stir-fry to your liking.
• Adjust the sweetness and tanginess of the sauce by adding more or less sweet soy sauce and rice vinegar, according to your taste preferences.
• To make the dish spicier, you can add a dash of chili sauce or red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Crispy Tempeh Stir-Fry hot with steamed rice or noodles for a complete and satisfying meal. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Arrange the stir-fried vegetables and crispy tempeh on a serving platter, with the sauce drizzled over the top. Sprinkle some sesame seeds and garnish with cilantro or green onions for an appealing presentation.