My version of spicy tempeh. I used my homemade sambal tumis, if you don't have one, a great substitute would be the shrimp paste in soy bean oil and a little fish sauce. When I made my sambal tumis, I made a bunch and freeze them in individual small size containers. So, each time I only took out one container that usually lasted for a week or two, either in cooking or as a condiment. This one definitely goes well with rice, but might be too spicy for children. My Edda loved the none-spicy version but won't touch this spicy one. My hubby and elder daughter are not a fan of tempeh, but they would still eat it if I cook it.
Picture of tempeh
- 4 oz Home-Style tempeh, thinly sliced
- 1/2 red onion, thinly sliced
- 1/8 cup dried shrimps, soften in warm water, drain
- 2 cloves of garlics, minced
- 2-3 Tbsp. sambal tumis (homemade or store-bought)
1. Heat up your wok. When heated, add in oil. When hot, add in red onion. Stir-fry until soften. Add in dried shrimps and garlic. Stir-fry for a minute.
2. Add in sambal tumis and fry until fragrant. Add in tempeh and stir-fry and coat well with the sauce. Serve hot!