My kids have grown up thinking french fries are made from tempeh, not potatoes! Tempeh is a high-protein soy food made by fermenting crushed soybeans with a bacterial culture. Sold frozen, it must be cooked before eaten. You’ll find palm sugar in Asian stores.
Makes: 4 servings
Ingredients
2 medium leeks, well rinsed and coarsely chopped
2 cloves garlic, peeled
1 dried hot red pepper, seeded
¼ tsp chopped fresh ginger
½ cup olive oil
8oz tempeh, sliced into matchsticks (1½ x ¼ x ¼ inch)
2 tbsp dried tamarind or tamarind paste
1 tbsp palm or brown sugar
¼ tsp salt
Method
- In a food processor, puree leeks, garlic, hot pepper, ginger and 2 tbsp water until smooth; set aside.
- In a skillet, heat ⅓ cup of the oil over medium-high heat. Add tempeh and stir-fry for 5 minutes or until tempeh turns reddish brown and is crisp.
- Using slotted spoon, remove tempeh and drain on clean dish towel of paper towel.
- Add remaining oil to skillet along with leek mixture and tamarind paste; stir-fry over medium heat for 5 minutes or until most of the moisture has evaporated.
- Stir in sugar and salt. Add fried tempeh; cook for 3 to 5 minutes or until coated and heated through.
