Tempeh Asam Manis

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Tempeh doesn’t get a whole lot of love outside of Indonesia. This is such a shame because it is such a versatile, protein packed ingredient. A block of tempeh consists of soybeans that have been fermented with a fungus called rhizopus oligosporus. As the fungus grows its mycelium knits the beans together into a cake. This results in a higher protein and fiber content as well as an earthy flavor.

The most important part of this recipe is sourcing the tempeh. Use a low quality block and your dish will suffer. The most readily available brand I like is Tofurky’s Indonesian Style Tempeh. It has converted many a tempeh hater to reason. 

Ingredients:

• 2 blocks of tempeh, medium dice
  
• 4 Tbsp coconut oil, melted and divided
  
• 7-8 large cloves of garlic, thinly sliced
  
• 2 red chilies, thinly sliced into rounds 
  
• 2 scallions, sliced 
  
• 2-3 Tbsp minced lemongrass
  
• 2 Tbsp palm sugar, grated
  
• 1 tsp salt
  
• 1-2 limes, juiced
  
• Extra lime wedges for serving
  

Procedure:

1. Preheat the oven to 400°F.
   
2. In a medium bowl mix tempeh with 1 Tbsp coconut oil. Transfer to a parchment lined baking pan and place into the oven. Cook until lightly brown and crisp, about 20-25 min.
   
3. While tempeh is baking, heat the remaining 3Tbsp of coconut oil in a large saute pan or wok. Add garlic and saute until lightly browned and fragrant, about 2 minutes. Remove from pan and place onto a paper towel lined plate. Set aside.
   
4. Reduce flame to low. In the remaining oil add chilies, lemongrass, scallions and a pinch of salt. Cook for 1 minute until fragrant. 
   
5. Add palm sugar and salt. Stir until sugar is melted and fully incorporated. 
   
6. Add tempeh and stir. Add lime juice and stir.
   
7. Taste and adjust seasonings. Serve warm with rice and extra lime wedges.
   

Serves: 4