Curried Tempeh

Name: Curried Tempeh
Yield: Serves 4
Cuisine: Indonesia
Ingredients: 3 tablespoons olive oil; 8 ounces tempeh, plain or flavored; 3 tablespoons peeled and finely julienned galangal root or fresh ginger; 3 tablespoons peeled and finely julienned galangal root or fresh ginger; 1 tablespoon grated lime zest; ¼ cup lightly packed fresh mint leaves; ½ cup slivered shallots; Salt; 2 teaspoons Thai red curry paste; 1 tablespoon slivered garlic; ¼ cup toasted cashews or macadamias, coarsely chopped; 1½ cups coconut milk; Asian fish sauce or soy sauce to taste; Asian fish sauce or soy sauce to taste; ¼ cup toasted cashews or macadamias, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

8 ounces tempeh, plain or flavored
3 tablespoons olive oil
Salt

Asia
Indonesia
Side dish
Main course
South East Asia

Method

CUT THE TEMPEH into ½-inch cubes. Heat 2 tablespoons of the olive oil in a sauté pan or wok over medium-high heat and stir-fry until the tempeh is crisp and golden brown. Season to taste with salt and set aside to drain on paper towels.

Add the remaining tablespoon of oil to the pan and stir