Sweet tempeh and wok-fried vegetables
- 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
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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.
- 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.
Tempeh is fermented soy beans and can be found in-store alongside tofu.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 3g
Dietary fibre 9g
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