Tempeh is mostly made with soybean. In vegan diets, it is commonly used as vegan meat and the texture is a good substitute for a meat. It is rich in proteins and minerals. You can easily find it in Asian supermarkets. I found the one used in this recipe in an open market in Singapore called Tekka Market, and it was super fresh.

Preparation and cooking time: 20 minutes

Diet: Gluten free, diary free, vegan

Serving: serves 4

Ingredients

• 300g tempeh, cut into 1cm cubes
• 2 medium size potatoes, peel the skin and cut in to 1 cm cubes
• 3 big red chillies, sliced
• 3 Asian shallots, chopped
• ½ cup water
• 2 garlic cloves, chopped
• 1tbsp cooking oil + 1 cup cooking oil
• 1tsp salt
• 1tbsp light soy sauce
• 1tbsp kecap manis (sweet soy sauce)

Instructions

1. In a bowl, add light soy sauce, kecap manis and water together and keep aside.
2. In a skillet or wok, heat 1 cup of oil and deep fry the tempeh for 3-4 minutes in a medium high flame until it is golden brown. Transfer to the cooling rack, lined up with paper towel.
3. Mix 1tsp salt with potatoes and fry for 4-5 minutes and set aside with the fried tempeh.
4. In a separate wok, add 1tbsp oil and sauté garlic and shallots for 2 minutes.
5. Add fried tempeh, fried potatoes and the sauce mixed with water and mix well together until evenly coated over the tempeh and potatoes.
6. Add the sliced chillies and mix well.
7. Transfer to a serving bowl, garnish with spring onions and serve with rice.