HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

1. Gather the ingredients

  • 2 tsp of sunflower oil
  • 1/2 cup of vegetable broth in water
  • Half package of (organic) tempeh
  • 3 tbsp of tamarind sauce
  • Half a head of broccoli
  • 1 bell pepper
  • 1 small onion
  • 2/3 cup of coconut milk
  • 2 tbsp of peanut butter
  • 3 garlic cloves
  • 1 tsp chili sauce
  • 1/4 tsp of ground ginger
  • a handful of peanuts

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

2. Prep the broth

Dissolve a quarter of vegetable broth in 1/2 cup of hot water.

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

3. Prep the tempeh

Heat sunflower oil in a pan over medium heat (350° F). Cut the tempeh into small cubes and bring to the pan, sear for 3 minutes on each side. Add the broth and 1 1/2 tablespoons of tamarind sauce into the pan. Stir and cook until half of the broth evaporates and you get a thick broth.

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HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

4. Let it cool

Transfer to a bowl and let cool.

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

5. Cook the broccoli

Boil the broccoli until tender, don’t overcook it or it will loose that nice bright green. Drain and set aside.

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

6. Prep the vegetables

Chop the onion and bell pepper and bring it to the same pan you used for the tempeh (no need for extra washing up!) Add more oil if necessary and saute the vegetables for several minutes.

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

7. Add the coconut milk

Add the coconut milk, peanut butter dollop, garlic and ginger powder. Stir-fry for about 2 minutes.

HOW TO Make, Indonesian-style recipe, veggie stir fry, vegan tempeh, peanut sauce

8. Enjoy!

Serve the tempeh and vegetables together with a garnish of crushed peanuts.