Hot Stuff!
Tempeh, like tofu, is a wonderful plant-based protein that everyone can add to their diet. Traditionally, it is made from whole soybeans, but it can also be made using other beans, legumes, or grains (like rice). It is very different than tofu; it has a meaty, chewy texture that I really love. Everything about using tempeh relies heavily on both how it is cooked and the flavors — sauces — you pair with it.
Today’s simple, vegan recipe is all about the sauce, which is wildly strong and amazingly flavorful; it makes the dish. And it is hot. Not hot like, “Ooh, I feel a little burn after I swallow.” No, this one smacks you in the face as Cher does to Nicholas Cage in Moonstruck. After all, this serving for 2 people calls for 3/4 cup of sambal oelek. As a reference, I often use a tablespoon or two of sambal when I want to add a good kick to other recipes.
~ David
Crispy Tempeh with Shimeji and Sambal
David Scott Allen, Cocoa & Lavender
- 1/2 cup vegetable oil for frying
- 8 ounces tempeh cut into ½-inch pieces
- 3/4 cup sambal oelek
- 1/4 cup water
- 1 tablespoon kecap manis
- 3/4 cup fresh Thai basil leaves
- steamed rice for serving
Heat oil in a 12-inch nonstick skillet over medium-high heat to 3750 F. Carefully add tempeh to hot oil and increase heat to high. Cook, turning tempeh as needed, until golden brown, 3 to 5 minutes, adjusting burner if necessary to maintain oil temperature between 350°F and 375°F degrees. Transfer tempeh to paper towel-lined plate.
Add the shimeji to the oil and stir fry until golden brown. Add them to the plate with the tempeh.
Carefully pour off all but 2 tablespoons oil from pan. Add sambal oelek to the remaining oil in the skillet and cook over medium-high heat, stirring slowly but constantly, until darkened in color and a dry paste forms, 7 to 10 minutes. Remove from the heat heat and stir in water and kecap manis until well combined. Add tempeh and basil and toss until well coated. Serve with steamed rice.
Serves 2, but is easily doubled.
Serves 2, but can be doubled.
Adapted from Vegan Cooking for Two by America’s Test Kitchen
