Spicy Tempeh

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

Ingredients:

• 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)

Method:

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!