Tempeh with sweet soy sauce

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  1. Ingredients of Tempeh with sweet soy sauce

  2. Tempeh with sweet soy sauce instructions

Tempeh with sweet soy sauce. Many Indonesian tempeh dishes start by deep-frying tempeh slices until golden brown and crispy, then further dress with a choice of sauce or dressing. In this tempeh kecap recipe, the said sauce is a delicious, thick, sweet, and spicy sauce with kecap manis as the main ingredient. Tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals.

Tempeh with sweet soy sauce Tempeh is a soy food that is high in protein and is often used as a meat substitute. Sweet soy sauce is my new favorite condiment for stir-fries, marinades, glazes, dipping sauces, and more. I Can't Stop Putting Sweet Soy Sauce in Alllll the Noodles.

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You can have Tempeh with sweet soy sauce using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tempeh with sweet soy sauce

  1. You need 125 gr of tempeh.
  2. You need 2 tablespoons of sweet soy sauce.
  3. Prepare 2-3 cloves of garlic.
  4. You need to taste of Salt and pepper.
  5. You need 1 of vegetable stock cube.
  6. You need 1/2 teaspoon of coriander.
  7. You need 1 tablespoon of vegetable oil.

This sauce will improve your marinades, stir-fries—and dare I say?—your life. If you've been a vegetarian for a while, maybe you remember that in the mid-aughts, Gardenburger was a really big deal. I've written about using tempeh before; for a recipe like this, I like to cut the tempeh into thin pieces so the sauce is fully absorbed. Sweet soy sauce (Indonesian: kecap manis) is a sweetened aromatic soy sauce, originating in Indonesia, which has a darker color, a viscous syrupy consistency and a molasses-like flavor due to the generous addition of palm sugar.

Tempeh with sweet soy sauce step by step

  1. Dice the tempeh. Mince your garlic.
  2. Heat the vegetable oil in medium heat, fry the garlic and vegetable stocks..
  3. Quickly increase the heat, add tempeh and sweet soy sauce, stirfry until charred. Add coriander salt and pepper here..
  4. It's nice to eat this with steaming rice..

Kecap manis is widely used with satay. Tempeh is made with whole, fermented soy beans, so it's very dense, has a seedy texture, and is a little funky when raw. To get nice and tender, tempeh needs a bit more TLC than This tempeh-filled version is sweet, spicy, and packed with umami thanks to a healthy dose of soy sauce and sriracha. Using Indonesian sweet soy sauce (kecap manis) is imperative, otherwise, it will not be called tempeh kecap. Start by cutting the tempeh into really small pieces, in this case, into matchstick size.

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