Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 250 grams of tempeh into 1/2-inch cubes and pan-fry them in 1 tablespoon of cooking oil until golden brown and crispy, then set aside.

2. 2

   In a mortar and pestle or food processor, finely grind 3 medium shallots, 4 cloves of garlic, 3 red chilies, 2 candlenuts, 1 inch piece of galangal, and 1/2 teaspoon of salt into a smooth paste.

3. 3

   Heat 1 tablespoon of cooking oil in a wok or large skillet over medium heat, then sauté the ground spice paste and 2 kaffir lime leaves for 3-4 minutes until fragrant.

4. 4

   Stir in 3 tablespoons of sweet soy sauce, 1 tablespoon of tamarind paste, 2 tablespoons of unsweetened peanut butter, and 1/4 cup of water, mixing well to form a rich sauce.

5. 5

   Add the crispy tempeh cubes back to the wok and toss to coat them thoroughly with the spicy peanut glaze, ensuring all pieces are evenly covered.

6. 6

   Continue to stir-fry for 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld, sprinkling in 1/4 teaspoon of white pepper.

7. 7

   Serve the Stir-fried Tempeh with Spicy Peanut Glaze immediately as a main dish or a side.