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We hope you got insight from reading it, now let’s go back to tempeh stir-fry with tauco recipe. To make tempeh stir-fry with tauco you only need 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Tempeh Stir-Fry with Tauco:
- You need 2 cup diced tempeh
- You need Oil for frying
- Take 1 red chili (I usually remove the seeds because my kids can't stand spicy food)
- Prepare 3 garlic, peeled and sliced thinly
- Prepare 1/2 red onion, peeled and diced (or you can slice a couple of shallots for this)
- Provide 3 tbsp tauco – https://en.wikipedia.org/wiki/Tauco
- Get 1 tomato, diced
- Prepare 2 tsp sweet soy sauce (if you only have shoyu or regular thin soy sauce, add equal amount of palm sugar)
- Use 1 tsp palm sugar
- Use 2 tbsp water
Steps to make Tempeh Stir-Fry with Tauco:
- Fry the diced tempeh. You don't need to fry them until they're crispy. Just fry them and flip them in a pan for about five minutes or so. Set aside.
- Use 1 tbsp oil (from frying the tempe) to stir-fry garlic, onion, tomato, chili, tauco. When they are fragrant, add sweet soy sauce and palm sugar. Stir well. Add water. Stir well. It takes less than five minutes.
- Add the diced tempeh inside. Stir until the sauce coats the tempeh. Yum yum!
Dice the onion, garlic and grate the fresh ginger. Lightly saute the onion, garlic and ginger until the onion becomes translucent then add chopped eggplant and continue to cook. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Tempeh Kecap - Fried Tempeh in Sweet Soy Sauce Many Indonesian tempeh dishes start by deep-frying tempeh slices until golden brown and crispy, then further dress with a choice of sauce or dressing. In this tempeh kecap recipe, the said sauce is a delicious, thick, sweet, and spicy sauce with kecap manis as the main ingredient.
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