Tempeh orek, which translates as stir-fried tempeh, is common in Indonesia. Traditionally fried with aromatics and finished with a sweet soy sauce called kecap manis, this adaptation of Retno Pratiwi’s recipe uses molasses, soy sauce, and seasoned rice vinegar. For a more authentic version of this classic dish, add 7 kaffir lime leaves, and use ½ cup kecap manis (instead of molasses and soy sauce), and galangal in place of ginger. Pratiwi uses Lightlife tempeh. Serve with rice.
|3||tablespoons soy sauce|
|2||teaspoons seasoned rice vinegar|
|4||tablespoons coconut oil|
|2||packages Lightlife tempeh, cut into
|Salt, to taste|
|2||shallots, thinly sliced|
|2||cloves garlic, thinly sliced|
|1||bird’s eye chile or another small hot chile, sliced thinly, or more to taste|
|1||piece (1 inch) fresh ginger, peeled and bruised|
|1||stalk lemongrass, peeled, trimmed, bruised and tied in a knot|
|Rind of ½ lime|
|1||tomato, cut into wedges|
1. In a bowl, combine the molasses, soy sauce, and rice vinegar. Stir well.
2. Line a large rimmed baking sheet with paper towels. In a large skillet over medium heat, heat 1 tablespoon of the coconut oil. Add ⅓ of the tempeh and cook for 4 minutes or until the cubes start to change color. Transfer to the paper towels and sprinkle with salt. Cook the remaining tempeh in the remaining oil in the same way. Salt each batch.
3. In the skillet over medium heat, heat the remaining
1 tablespoon coconut oil. Add the shallots, garlic, chile, ginger, lemongrass, and lime rind. Cook, stirring, for
4 minutes. Add the tomato and cook 1 minute more. Stir in the molasses mixture and water.
4. Add the tempeh and mix gently. Turn the heat to medium-high and cook, stirring occasionally, for 2 minutes, or until the sauce thickens slightly into a glaze. Serve with rice. Adapted from Retno Pratiwi