Description
Fried tempeh goreng! Delicious pieces of crunchy tempeh with a layer of ketjap manis. Low FODMAP, gluten-free, lactose-free and vegan.
Ingredients
Scale
- 250 g tempeh
- 200 ml sunflower oil
- 1–2 tsp sambal (use 1 tsp if you don’t like spicy food)
- 4 tbsp ketjap manis (sweet soy sauce)
- 1 tsp fresh ginger, grated
- 1 tsp sugar (in original recipes gula java or coconut blossom sugar is used but because this has not been tested on FODMAPs yet and because I didn’t have it, I used normal sugar)
- A pinch of salt
Instructions
- Cut the tempeh into thin slices of about 0.5 cm thick.
- Heat the oil in a heat-proof pan.
- If you think the oil is hot enough to deep-fry, you can put a piece of tempeh in the oil. If the oil starts to sizzle and bubble it is hot enough.
- Fry the tempeh in parts until they are brown and crunchy. For me, this took about 3-4 minutes for each batch.
- Scoop the tempeh out of the oil with a heat-proof spatula and leave to drain on some paper.
- Heat a tablespoon of oil in another pan. Cut the ginger into very small pieces. Put the ginger, sugar, ketjap, sambal and salt into the pan and then add the tempeh.
- Fry for a few minutes while you stir regularly. The ketjap will become very sticky and will from a glossy layer around the pieces of tempeh.
- Scoop the tempeh out of the pan and serve immediately. The tempeh is very nice with rice on the side, but also with veggies.
- Prep Time: 30 mins