Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Tempeh
Sauce
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Fry · About 10 min
- Heat oil from 500 g tempeh, cut into sticks, 40 ml neutral oil; fry sticks 8–10 minutes until golden. Remove.
Check: Look for this result: golden.
Sauce · About 4 min
- In the same pan cook onion and garlic from 100 g onion, sliced, 15 g garlic, chopped, 50 ml kecap manis, 15 ml soy sauce, 50 ml water, 10 g chili, sliced 4 minutes, then add its remaining ingredients.
Glaze · About 5 min
- Return tempeh and simmer 5 minutes until hot through and coated.
Check: Look for this result: hot through and coated.
Tips
- Brown tempeh before adding the sweet sauce.
- Judge Tempeh Kecap by the texture and doneness signs in its steps. Your pan and heat affect how long Tempeh Kecap takes to cook.
Substitutions
- In Tempeh Kecap, replace tempeh with firm tofu, well drained,.
Storage
- Get perishable Tempeh Kecap into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tempeh Kecap within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Tempeh Kecap to 74°C / 165°F, stirring or turning it for even heating. When Tempeh Kecap is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Tempeh Kecap includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Tempeh Kecap becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Tempeh Kecap one day ahead. For Tempeh Kecap, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tempeh Kecap on the day of serving.
FAQ
What matters most when making Tempeh Kecap?
Brown tempeh before adding the sweet sauce.
What can I substitute in Tempeh Kecap?
In Tempeh Kecap, replace tempeh with firm tofu, well drained,.
Can I prepare Tempeh Kecap ahead?
Prepare the measured ingredients for Tempeh Kecap one day ahead. For Tempeh Kecap, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Tempeh Kecap on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
