In Indonesia, tempeh skewers, served with a dipping sauce, are a popular snack food sold by street vendors. Here, we’ve taken the same ingredients, added some colorful veggies and created a sumptuous veggie stir-fry with golden tempeh cubes, broth and a milky peanut sauce. A great alternative to tofu, tempeh is a high-protein soy product that's nutty tasting and very versatile.
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
2. Prep the broth
Dissolve a quarter of vegetable broth in 1/2 cup of hot water.
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.
4. Let it cool
Transfer to a bowl and let cool.
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.
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.
7. Add the coconut milk
Add the coconut milk, peanut butter dollop, garlic and ginger powder. Stir-fry for about 2 minutes.
Serve the tempeh and vegetables together with a garnish of crushed peanuts.