Crispy Tempeh with Shimeji and Sambal
Ingredients
- 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
Instructions
- 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.
Notes
Serves 2, but can be doubled.
Adapted from Vegan Cooking for Two by America’s Test Kitchen