Tempeh Kecap Peanut Stirfry (Printable Version)
Crispy tempeh, peanuts, and peppers tossed in umami-rich kecap manis with lime and lemongrass for bold Indonesian flavor.
# Ingredients:
→ Main
01 -
450 g tempeh, cut into very thin slivers
02 -
60 ml neutral-flavoured high-heat oil (avocado, grapeseed, canola, or vegetable oil)
→ Aromatics
03 -
3 medium shallots, thinly sliced
04 -
6 garlic cloves, thinly sliced
05 -
3 Fresno chile peppers, thinly sliced
06 -
1 lemongrass stalk, minced or grated, outer layers peeled
07 -
4 fresh lime leaves, finely chopped or 10–12 dried makrut lime leaves, left whole
08 -
1 bay leaf
09 -
2 medium bell peppers (red, orange, or yellow), thinly sliced
10 -
90 g dry roasted unsalted peanuts
→ Sauce
11 -
52 ml kecap manis (Indonesian sweet soy sauce)
12 -
20 ml organic brown sugar or cane sugar
13 -
15 ml soy sauce or tamari
→ To Serve
14 -
Lime juice, for finishing (optional)
15 -
Steamed white rice, brown rice, or sticky rice
# Steps:
01 -
Slice both blocks of tempeh crosswise into extremely thin pieces, then stack and cut into fine slivers for maximum crispness.
02 -
Heat 60 ml oil in a large nonstick frying pan over medium-high heat. Add tempeh and season with salt. Spread evenly and cook undisturbed for 2 minutes to brown. Stir and continue this process for 10–12 minutes until golden and crisp, lowering heat if needed to prevent burning.
03 -
In a small bowl, mix kecap manis, brown sugar, and soy sauce or tamari until sugar dissolves.
04 -
Return pan to medium heat. If necessary, add a small amount of additional oil. Sauté shallots, garlic, and chile peppers with a pinch of salt for 2–3 minutes until lightly golden.
05 -
Add minced lemongrass, lime leaves, and bay leaf. Cook, stirring frequently, for 1 minute to release aroma.
06 -
Increase to medium-high heat. Add sliced bell peppers and stir fry for 2–3 minutes until crisp-tender.
07 -
Add fried tempeh and peanuts to the pan. Pour in the prepared sauce, tossing well so everything is evenly coated. Stir fry for 2 minutes until sauce clings to the tempeh.
08 -
Remove bay leaf (and dried lime leaves, if used). Adjust salt to taste. Finish with a generous squeeze of lime juice if desired. Serve immediately over steamed rice.
# Notes:
01 -
Substitute shallots with a small yellow onion if needed.
02 -
A nonstick pan prevents sticking; use two batches or a wok if necessary.
03 -
Kecap manis is essential for authentic taste; substitute requires homemade alternative.