Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams tempeh into 1 cm thick pieces and marinate with 1 teaspoon turmeric powder, 0.5 teaspoon salt, and 0.25 cup water for at least 15 minutes.

2. 2

   Heat 3 cups peanut oil in a deep pot or wok to 175°C (350°F) for deep-frying the tempeh.

3. 3

   Carefully deep-fry the marinated tempeh in batches for 3-4 minutes per side until golden brown and crispy, then remove and drain on paper towels.

4. 4

   In a separate pan, heat 1 tablespoon of the reserved frying oil, then sauté 3 cloves minced garlic and 2 thinly sliced shallots until fragrant, about 2 minutes.

5. 5

   Add the strained tamarind liquid (from 2 tablespoons tamarind paste soaked in 0.25 cup hot water), 2 tablespoons grated palm sugar, 1 tablespoon fish sauce, and 0.25 cup water to the pan, bringing the glaze to a gentle simmer and stirring until slightly thickened.

6. 6

   Toss the fried tempeh with the prepared tamarind glaze until each piece is thoroughly coated, and optionally stir in 1 small finely chopped red chili for an extra kick.