Tempeh which is originated from Indonesia is usually deep fried before mixed with spices and sauces. I changed the method to baked in a oven until it is brown and crispy to cut the fat. It works well. This dish is a bit sweet and a bit sour with a touch of galanga and tamarind flavor. It is also spicy because of the green chili but it can be omitted or reduced and still tastes good.
2 large pieces tempeh, cut in cubes, about 12 - 14 oz.
1/2 cup edamame
6 cloves garlic, minced
1/2 cup shallots, sliced thin
1 slice laos or ginger
1 red or green bell pepper, seeded, sliced thin
3 red/green serano chilies, seeded, sliced thin
2 tsp canola oil
2/3 cup Tamarind water (I used a walnut size of tamarind pulp soaked in a 2/3 cup warm water)
1 tsp Salt
1 tsp Sugar
3 tbsp Kecap Manis or Substitution
- Preheat oven to 400 F while you are preparing the rest of ingredients. Spray a non-stick baking pan with oil and baked tempeh pieces for 15 minutes. The tempeh will become dry and brown. Set aside.
- Heat oil in a wok. Stir fry garlic and shallots for 2 minutes in medium high heat.
- Add laos/ginger, green or red bell pepper and green chillies for 3 minutes. Add fried tofu or tempeh, kecap manis, and 1/3 cup water, stir fry for 3 minutes. Add salt, sugar, and tamarind water and mix well. Continue to cook for 15 minutes until the sauce soaked to the tofu or tempeh. Add more water if necessary but not too much. The dish shoud be moist but not watery. Finally add the edamame and mix well for 3 to 5 minutes.
Nutrition (per serving): 139.6 calories; 39% calories from fat; 6.5g total fat; 0.0mg cholesterol; 551.6mg sodium; 396.6mg potassium; 12.5g carbohydrates; 1.3g fiber; 3.0g sugar; 11.3g net carbs; 10.6g protein; 3.1 points.