Baby panging is a tomato-based sauce traditionally used for a roast pork dish in Dutch-Indonesian-Chinese fusion cuisine. It is a sauce similar to sweet and sour sauce, very typical of Asian cuisine, whose main ingredients are tomato puree, ginger, sugar, vinegar, soy sauce, onion and garlic. The sauce goes well with all meats, but in this recipe, instead of using pork, we are going to use a vegetable alternative that is tempeh, a product made from fermented soybeans and very rich in plant-based protein. Go ahead and try the tempeh in sauce that I share.
Ingredients to make Tempeh in sauce:
- 250 grams of soy tempeh
- 1 cup of crushed tomato
- 1 teaspoon grated fresh ginger
- ½ onion
- 2 cloves of garlic
- 2 tablespoons of lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon of concentrated tomato
- 2 tablespoons of rice vinegar
- 2 tablespoons of brown sugar
- 1 pinch of salt
- 1 tablespoon of cornstarch
- ½ cup of water (120 milliliters)
How to make Tempeh in sauce:
1.Chop the onion and garlic very fine. Heat a pot with oil and fry the onion and garlic until softened.
2.Add the crushed tomato and cook for 2 minutes, stirring occasionally.
3.Add the tomato paste, grated fresh ginger, lemon juice, sugar, vinegar, water and salt, stir and cook over medium heat for 12-15 minutes, stirring so that it does not burn.
4.Then add the cornstarch, mix well and cook another 2-3 minutes until the baby panging sauce thickens.
5.Cut the tempeh into slices and cook them in the pan on both sides until golden brown. Add the tempeh slices to the pot with the sauce and stir to coat them well.
6.Serve the tempeh in baby panging sauce with basmati rice and/or some baked vegetables for example.
