Sweet tempeh and wok-fried vegetables
Serves: 4
Time to make: 30 mins
Total cost: $24.00 / $6.00 per serve
(at time of publication)
Ingredients
- 2 cloves garlic, crushed
- 2 tablespoons finely sliced palm sugar
- 2 tablespoons kecap manis
- ¼ cup water
- 2 tablespoons sunflower oil
- 275g tempeh, sliced in small pieces (see tip)
- 1 cup sliced shallots
- 50g Nasi Goreng spice paste
- 2 carrots, cut in slices
- 2 capsicums, cut in wedges
- 1 head broccoli, cut in florets
- 150g dried egg noodles, cooked
Instructions
1 To make sweet sauce, combine first 4 ingredients. Heat half the oil in a large frying pan or wok. Fry tempeh in batches until crispy. Remove from wok and set aside. Add sweet sauce to wok and cook for 1 minute. Add tempeh and toss through to coat.
2 In a clean, hot wok add remaining oil. Fry shallots until crispy. Remove and set aside. Add spice paste to wok and cook for about 1 minute. Add vegetables and toss to cook for 2-3 minutes. Add a little water to create steam and to speed up cooking.
3 Add cooked egg noodles to vegetables and toss through until heated.
4 Serve noodle mix in deep bowls with a topping of sweet tempeh and crunchy shallots.
Variations
- Replace palm sugar with brown or raw sugar.
- Kecap manis is a sweetened, thickened version of soy sauce. As an alternative, try using a mix of soy sauce and honey.
- For authentic sambal topping, fry 2 sliced long red chillies with shallots until crispy.
HFG tip
Tempeh is fermented soy beans and can be found in-store alongside tofu.
Nutrition Info (per serve)
Kilojoules 2050kJ
Calories 490cal
Protein 25g
Total fat 17g
–Saturated fat 3g
Carbohydrates 60g
–Sugars 26g
Dietary fibre 9g
Sodium 640mg
Calcium 150mg
Iron 4mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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