Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 200 grams of tempeh into thin, bite-sized rectangles, then place them in a bowl.

2. 2

   Combine 0.5 teaspoon of salt, 0.25 teaspoon of ground turmeric, and 1 tablespoon of fresh lime juice with the sliced tempeh, ensuring each piece is thoroughly coated, and let it cure at room temperature for 15 minutes.

3. 3

   Heat 3 tablespoons of peanut oil in a large skillet over medium-high heat, then fry the cured tempeh in batches until golden brown and crispy on all sides, about 3-4 minutes per batch, and set aside on a paper towel-lined plate.

4. 4

   Prepare the dressing by whisking together 2 tablespoons of fish sauce, 3 tablespoons of fresh lime juice, 1 teaspoon of palm sugar, 1 teaspoon of minced garlic, 0.5 teaspoon of minced bird's eye chili, and 1 tablespoon of peanut oil in a small bowl until the sugar dissolves completely.

5. 5

   In a large mixing bowl, combine 2 cups of thinly sliced red cabbage, 0.5 cup of thinly sliced red onion, 0.25 cup of chopped cilantro, the fried tempeh, and 0.25 cup of roughly chopped roasted peanuts.

6. 6

   Pour the prepared dressing over the ingredients in the large bowl, then gently toss everything together until all components are evenly coated.

7. 7

   Transfer the Burmese Cured Tempeh Thoke to serving plates and garnish with 1 tablespoon of crispy fried garlic and 1 tablespoon of crispy fried shallots before serving immediately.