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.

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.