Tempeh is a preparation made from fermented soybeans. It is a source of healthy vegetable protein without cholesterol; therefore, it is used in vegan and vegetarian cuisine to replace meat and animal protein. The taste and texture of tempeh is not to everyone’s taste, but this time I bring you a recipe for sweet and sour tempeh that you will love. It is a tempeh glazed with tamarind (a sour fruit), with spices such as cinnamon and bay leaf. The result is a soft and juicy tempeh with a delicious sweet and sour taste. You can serve tempeh with rice, pasta, Chinese noodles, and other Asian dishes.
Ingredients to make Sweet and Sour Tempeh:
- 300 grams of tempeh
- 3 tablespoons of tamarind paste
- 2 tablespoons of soy sauce
- 3 tablespoons of brown sugar
- 2 shallots
- 6 cloves of garlic
- 1 tablespoon of margarine
- 150 milliliters of water
- 1 cinnamon stick
- 2 bay leaves
How to make Sweet and Sour Tempeh:
1.Cut the tempeh into medium pieces.
2.Cut the shallots and garlic into small dice.
3.Heat a frying pan or wok and add the water, margarine, onion, garlic, bay leaves, cinnamon stick and soy sauce. Cook over medium heat until onion softens.
4.Add the salt, sugar and tamarind paste to the pan, stir and check the level of salt and sugar. Cook 2 minutes and so that the ingredients of the sweet and sour tempeh are integrated.
5.At this time the water should be boiling. If not, wait a little longer until it starts to boil. Put the tempeh pieces inside and boil them for 25-30 minutes with the pan covered and turning every 10 minutes.
6.Sweet and sour tempeh is ready to eat, but you can also grill it before serving.
