Tempeh Soy Bread – Tempe Goreng

Perhaps your new favorite bean dish:

Clean and rinse scallions and cut diagonally into narrow rings. Peel and crush garlic clove.

Halve tempeh lengthwise, cut strips about 1cm wide (this makes about 30 pieces).

Heat oil in a large frying pan and fry tempeh slices in batches over medium heat for 2-3 minutes until crispy on both sides. Make sure that the slices are well done, because only then will the tempeh lose its slightly sour, musty taste. Lift out finished tempeh and drain on paper towels.

When all tempeh slices are done, there should be only a little oil left in the frying pan (add more if necessary). In the remaining oil, sauté the green onions and garlic over medium heat until translucent. Add sambal ulek, palm sugar and salt and deglaze with sweet soy sauce. Simmer gently for about 1 minute until the sauce thickens. Later, add the tempeh to the frying pan and mix well with the sauce. Serve the dish hot or cooled.

Bake the tempeh as indicated. For the sauce, soak the tamarind pulp in the hot water, stir until thick and brown, and strain through a sieve.

Collect the juice and cook the sauce with the palm sugar and sweet soy sauce according to instructions.

Finish tempe as directed. Blanch the soybean sprouts with hot water and drain in a sieve.

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