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The sweet, salty flavours of this sticky tempeh are inspired by the Indonesian noodle dish mee goreng. It makes a delicious side dish as-is, or goes nicely with rice, noodles, or some veggies.

You will need

Serves 4

  • 500g tempeh (around 2 packets), sliced thinly
  • 3 tablespoons oil of choice
  • 1 golden shallot, sliced thinly
  • 3 garlic cloves, crushed
  • 1/4 cup kecap manis (sweet soy sauce)
  • 1 teaspoon soy sauce
  • 1 small red chilli, chopped finely (optional)

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5 mins to prep

15 mins to cook

  1. Step 1

    Heat a large fry pan over high heat. Drizzle with the oil and sauté the tempeh until all sides are golden brown. Remove the tempeh and set aside.

  2. Step 2

    Add the shallot to the fry pan and sauté until slightly softened. Add the garlic and sauté for 1 minute or until fragrant.

  3. Step 3

    Add the sauces, chilli (optional) and tempeh and stir. Allow the sauces to caramelise and to fully coat the tempeh.

  4. Step 4

    Serve the tempeh hot or at room temperature by itself or with steamed rice and vegetables.

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