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Tempeh with snowpeas Recipe

Tempeh with snowpeas Recipe

Tempeh with snowpeas Recipe

A form of cultured soybeans similar to tofu, the smoky-tasting tempeh has more protein and textural flavour than normal tofu. With a blend of lemongrass, dried prawn paste and sugar that reminds you of the sweet aromas of laksa, this delicious sambal provides both taste and health.

Ingredients :

    • 3 tablespoons oil
    • 200 g (2 cups) diced tempeh
    • 1/2 onion, thinly sliced
    • 1 clove garlic, minced
    • 1 stalk lemongrass, thick bottom part only, outer leaves discarded, inner part sliced and ground in a mortar
    • 1/2 teaspoon ground red pepper
    • 1/2 teaspoon dried prawn paste (belachan), dry-roasted
    • 11/2 tablespoons shaved palm sugar or dark brown sugar
    • 1/4 cup (60 ml) water
    • Fresh juice of 1/2 lemon
    • Salt and ground white pepper, to taste
    • 100 g (1 cup) snowpeas, trimmed and blanched for 2 minutes (optional)
    • 3 kaffir lime leaves, sliced into thin shreds

Method :

    1. Heat 2 tablespoons of the oil in a wok and fry the tempeh cubes over medium heat until crisp, about 2 minutes. Remove from the heat and drain on paper towels.
    2. Wipe the wok clean, then heat the remaining oil and stir-fry the onion and garlic over high heat until golden and tender, about 1 minute. Add the lemongrass, ground red pepper, dried prawn paste, sugar and 3 tablespoons of the water and stir-fry for 2 minutes. Reduce the heat to medium and continue to stir-fry the ingredients until they caramelise.
    3. Return the fried tempeh to the wok and toss until well coated with the caramelised spices, adding more water as necessary. Season with the lemon juice and salt and pepper to taste. Remove from the heat. Arrange the snowpeas (if using) on a serving platter and place the cooked tempeh on top. Sprinkle with the kaffir lime leaf shreds and serve hot.

SERVES : 4  
COOKING TIME : 10 mins