Fried Tempeh (Gebakken Tempe)
Fried Tempeh is delicious as a side dish or just eating them as snack.
Ingredients
- 8 oz one block of tempeh
- 1 tbsp tamarind (asem)
- 1 tbsp coriander
- 1½ cups = 355 ml water
- 3 garlic cloves chopped fine
- 1 tsp kumin
- 2 tbsp soya sauce
- 1 tsp salt
Instructions
- Cut the tempeh in not too thick slices and set aside.
- In a bowl, soak the tamarind in a little hot water until its dissolved and soft.
- Add the 1 1/2 cups of water and all other ingredients. Add the tempeh and stir well. Put the bowl in the refrigerator for 2 hours.
- After two hours. Prepare the wok for frying. Add the organic sunflower oil. Strain the tempeh and pat it dry with a paper towel.
- When the cooking oil is preheated, add a third of the tempeh and stir gently. keep the stove on medium heat. Turn the tempeh pieces until light brown.
- Take the tempeh out quickly when done and transfer to a plate covered with paper towel to absorb the access oil. Serve when cooled off.
Notes
When frying tempeh make sure the oil is hot. Cook in badges. Turn them over so both sides become equally brown. Take them out when they are light brown. This can take 3 to 5 minutes, depending on the size of the badge. The organic sunflower cooking oil is my choice. You can use any other high quality cooking oil of course. The calories noted are for one piece.