Fast Guide to Preparing 5-Star Indonesian Tempe stir fry - Oseng tempe- Vegan

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We hope you got insight from reading it, now let's go back to indonesian tempe stir fry - oseng tempe- vegan recipe. To make indonesian tempe stir fry - oseng tempe- vegan you only need 20 ingredients and 7 steps. Here is how you do that.

To cook an extraordinary Indonesian Tempe stir fry - Oseng tempe- Vegan, below are the components needed:

1. Prepare 1/2 block of - 200gr Tempe - cut to square, I used : Tempehting brand.
2. Prepare 3 of shallots - slice thin (half blends).
3. Prepare 2 tsp of mince garlic (or fresh garlic).
4. Provide 3 of red chilies - seeded if you dont like spicy (blends).
5. Prepare 2 of green chilies - thin slices - optional.
6. Take 3-4 of Thai chilies - optional - slices thin.
7. Take 1 tsp of mince galangal or fresh.
8. Provide 1 of bayleaves - if you have.
9. Get 1 of kafir leaves - if you have.
10. Use 1 tsp of tamarind (soak in 2 tsp of water) - or lemon juice.
11. Get 2-3 tbsp of Kecap manis - sweet sou sauce (I used ABC brand).
12. You need of Oil.
13. Get 1/4 cup of water.
14. You need 1 tsp of himalayan salt.
15. Get 1 tsp of - 1 tbsp brown sugar (granulated or sweetener is fine too).
16. You need of To marinade (15 minutes)  Tempe before frying (see ** if you prefer to oven them).
17. Provide 1/4 cup of water.
18. You need 1 tsp of salt.
19. You need 1 tsp of white pepper.
20. Provide 1 tsp of chicken/vegetable stock (optional).

After preparing the materials, next you are ready to cook your tasty Indonesian Tempe stir fry - Oseng tempe- Vegan by following the instructions below:

1. Below is some of the ingredients.
2. Fry tempe in medium heat till it change to a bit yellow. it will only take 3 minutes or so. set aside.
3. **Alternatively, you can oven the tempe. simply spray some oil, sprinkle some salt, white pepper and stock powder if you use, and oven in 180C for about 10 - 15 minutes. When the color change, set aside..
4. Blends : shallots, garlic, chilies, galangal till smooth ( I only do half shallots, and slices the other half, as I love this in my food..
5. Heat wok with some oil, stir fry the blends ingredients (if you used slices, dont put this just yet). Add bayleaves, stir fry this in medium to low till all fragrants and change to darker colour (you can add 1 tbsp of water or oil to help), this will take about 10-12 minutes, you can see the oil start separating. Add the slices shallots and chillies. in medium high heat, mix well till its all cooked (about 3 minutes), add some of the water..
6. Add Tempe, stir fry till all mixed, add kecap manis, sugar, salt and white pepper. mixed well. Add the water and let it simmer for few minutes, it need to loose the water and kecap manis/sugar will caramelized and coating the tempe. Last, put the tamarind water / lemon. Taste it and add what's missing as you preferred. Best enjoy when its warm..
7. Ready to enjoy.

Sometimes we will make a stir fry tempeh with a lot of spices. Sometimes we will boil them together with another vegetables in coconut milk and spices. Set aside. (Note: This stir-fry sauce can be made in advance and chilled.) For the Stir-Fry: Fully heat the avocado oil in a wok over high heat. Add the tempeh and onion and stir-fry until the. Season with a bit of coconut aminos (or tamari) and stir to coat.

Recipe : Indonesian Tempe stir fry - Oseng tempe- Vegan

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