Name: Tempeh Kecap stir-fry with Peanuts and Lemongrass Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indonesian
Ingredients: 2 (8-ounce) blocks of tempeh; ¼ cup (56g) neutral-flavored, high-heat oil (such as avocado, grapeseed, canola, or vegetable oil); Pinches of salt, to taste; 3 medium shallots, thinly sliced; 6 garlic cloves, thinly sliced; 3 Fresno chile peppers, thinly sliced; 1 lemongrass stalk, outer layers peeled then minced or grated; 4 fresh lime leaves, finely chopped (or 10 to 12 dried makrut lime leaves, left whole); 1 bay leaf; 2 medium red/orange/yellow bell peppers, thinly sliced; ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts can be used); 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce); 1 ½ tablespoons organic brown sugar or cane sugar; 1 tablespoon soy sauce or tamari; Lime juice, to squeeze on at the end (optional); Cooked white, brown, or sticky rice

Ingredients

2 (8-ounce) blocks of tempeh

¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, vegetable oil)

3 medium shallots, thinly sliced

6 garlic cloves, thinly sliced

3 Fresno chile peppers, thinly sliced

1 lemongrass stalk, outer layers peeled, then minced or grated

4 fresh lime leaves, finely chopped (or 10 to 12 dried makrut lime leaves, left whole)

1 bay leaf

2 medium red/orange/yellow bell peppers, thinly sliced

¾ cup (90g) dry roasted unsalted peanuts (salted peanuts are fine too)

3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)

1 ½ tablespoons organic brown sugar or cane sugar

1 tablespoon soy sauce or tamari

Lime juice to squeeze on at the end (optional)

Cooked white, brown, or sticky rice for serving

Instructions

Step 1: Cut both blocks of tempeh crosswise into very thin slices, almost as thinly as you can. Then stack several slices on top of each other and cut crosswise into tiny slivers.

Step 2: Heat a 12-inch nonstick frying pan over medium-high heat. Add the ¼ cup oil and heat for a few minutes until hot. Add all the tempeh, season with a couple pinches of salt, and stir to coat in the oil. Spread the tempeh into an even layer and cook undisturbed for 2 minutes to brown. Stir, then repeat this process for a total of 10 to 12 minutes, or until most tempeh pieces are golden and crispy. Lower the heat slightly if the tempeh starts to burn.

Step 3: In a small bowl, mix together the kecap manis, brown sugar, and soy sauce to make the sauce.

Step 4: Return the pan to medium heat and add a little more oil if needed. Add the shallots, garlic, and chile peppers with a pinch of salt. Cook for 2 to 3 minutes until shallots and garlic begin to color. Add the lemongrass, lime leaves, and bay leaf, cooking for 1 minute while tossing frequently. Increase heat to medium-high and add the sliced bell peppers. Cook until crisp-tender, about 2 to 3 minutes.

Step 5: Add the fried tempeh and peanuts to the pan. Toss to combine. Pour in the sauce and stir for a couple of minutes until the sauce clings well to the tempeh.

Step 6: Remove the bay leaf and dried lime leaves if used. Taste and add salt as needed. Finish with a squeeze of lime juice if desired. Serve hot over cooked rice.

Tips & Variations

For extra crispiness, press the tempeh under a weighted plate for 15 minutes before slicing to remove excess moisture.

Substitute Fresno chiles with red Thai chiles or jalapeños for a different heat level.

Use peanut oil if you want a nutty flavor that complements the peanuts in the dish.

Make this gluten-free by choosing tamari over soy sauce and ensure your kecap manis is gluten-free.

Add a handful of fresh herbs like cilantro or Thai basil just before serving for a fresh twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain tempeh crispiness, or microwave with a splash of water and stir halfway through. This dish can also be frozen for up to 1 month but may lose some texture upon thawing.

FAQs

What is kecap manis?

Kecap manis is a thick, sweet Indonesian soy sauce flavored with palm sugar and spices. It adds rich sweetness and depth to dishes and can be found in Asian grocery stores or online.

Can I use regular soy sauce instead of kecap manis?

You can, but the dish will taste less sweet and more salty. To mimic kecap manis, mix regular soy sauce with some brown sugar or molasses before adding it to the recipe.