Crispy fried tempeh and noodles

Name: Crispy fried tempeh and noodles
Yield: Serves 3–4
Ingredients: 3–4 fresh red chillies, seeded and finely chopped; 25 g/1 oz fresh galangal or fresh root ginger, finely chopped; 150 ml/¼ pint/⅔ cup kecap manis (Indonesian sweet soy sauce); 30 ml/2 tbsp unsalted peanuts, crushed; 1 small bunch fresh coriander (cilantro) leaves stir-fried noodles; 45 ml/3 tbsp coconut or groundnut (peanut) oil; 4 shallots, finely chopped; 4 garlic cloves, finely chopped

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Often cooked at street stalls, this fermented tofu can be served as a snack or as part of a selection of Indonesian dishes. For a more substantial dish it is served here with stir-fried noodles. You could also accompany with a selection of pickled vegetables.

Ingredients

45 ml/3 tbsp coconut or groundnut (peanut) oil
500 g/

Main course
Vegan

Method

Heat 30 ml/2 tbsp of the oil in a wok or large, heavy frying pan. Add the tempeh and stir-fry until golden brown.
Using a slotted spoon, transfer the fried tempeh pieces t

Ingredients

Method

Photos