Description
Tempeh Kecap is a delicious Indonesian-inspired stir-fry dish featuring crispy, golden-browned tempeh slices cooked with fragrant shallots, garlic, chiles, lemongrass, and bell peppers, all tossed in a rich, sweet-savory kecap manis sauce. This quick and flavorful recipe is perfect served with steamed rice for a satisfying vegetarian meal.
Ingredients
Scale
Tempeh
- 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
Vegetables and Aromatics
- 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
Nuts and Sauce
- 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)
Serving
- Cooked white, brown, or sticky rice
Instructions
- Prepare the tempeh: Cut both blocks of tempeh crosswise into very thin slices, as thin as possible. Stack several slices and cut crosswise into tiny slivers to create thin matchstick-like pieces.
- Fry the tempeh: Heat a 12-inch nonstick frying pan over medium-high heat. Add the ¼ cup oil and heat until hot. Add the tempeh, season with salt, and stir to coat in oil. Spread the tempeh in an even layer and cook undisturbed for 2 minutes to promote browning, then stir. Repeat this undisturbed cooking and stirring process for a total of 10 to 12 minutes until the tempeh is golden brown and crispy, reducing heat if it starts to burn.
- Mix the sauce: In a small bowl, combine the kecap manis, brown sugar, and soy sauce or tamari. Set aside.
- Make the stir-fry base: Return the frying pan to medium heat, add a little more oil or cooking spray if needed. Add the sliced shallots, garlic, and chiles, seasoning with a pinch of salt. Cook until the shallots and garlic begin to change color, about 2 to 3 minutes. Add the minced lemongrass, chopped lime leaves, and bay leaf, cooking for 1 minute while tossing frequently.
- Add the bell peppers: Turn the heat up to medium-high and add the sliced bell peppers. Cook until crisp-tender, about 2 to 3 minutes.
- Combine everything: Add the fried tempeh and peanuts to the pan. Toss to combine, then pour in the sauce. Stir thoroughly for a couple minutes until the sauce clings to the tempeh and vegetables, coating them well.
- Final touches: Remove the bay leaf and dried lime leaves if used. Taste and adjust salt as needed. Finish with a squeeze of fresh lime juice if desired. Serve immediately over cooked white, brown, or sticky rice.
Notes
- For best flavor, slice the tempeh very thinly to achieve a crispy texture.
- If makrut lime leaves are dried, leave them whole and remove before serving; fresh lime leaves should be finely chopped and cooked with the other aromatics.
- Kecap manis is an Indonesian sweet soy sauce; if unavailable, mix regular soy sauce with brown sugar as a substitute, though flavor may vary.
- Use high-heat oils like avocado, grapeseed, or canola to safely fry the tempeh without burning.
- Lime juice adds a fresh brightness at the end, but is optional depending on taste preferences.
- This dish pairs wonderfully with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Indonesian
Keywords: Tempeh Kecap, Indonesian tempeh recipe, vegetarian stir-fry, kecap manis tempeh, tempeh stir fry, Indonesian cuisine, plant-based recipe
