Kecap Tempeh

Ingrediënten

MANIS

2½ tablespoons maple syrup

¼ cup (60 ml) gluten-free tamari

TEMPEH

8 ounces (225 g) tempeh

¼to ⅓ cup (60 to 80 ml) peanut oil

2 teaspoons coconut sugar (optional)

1 to 2 teaspoons finely grated fresh ginger

Zest of ½ makrut lime (or 3 to 4 makrut lime leaves, finely sliced)

Instructies

1. To make the kecap manis, combine the maple syrup and tamari in a small saucepan over medium heat. Cook, stirring intermittently, until it begins to bubble and thicken. Remove from the heat and leave to cool. Done!

2. To make the tempeh, cut the tempeh into reasonably thin slices (about 5 mm) and then into matchsticks.

3. Heat the oil in a large frying pan over high heat and fry the tempeh until crunchy and golden. Transfer to a plate lined with paper towels and allow to drain.

4. Pour out most of the oil from the pan, then return to the heat. Pour in the kecap manis and add the sugar (if using), ginger, and lime zest. Cook for 2 to 3 minutes, until the sugar has melted and the mixture is fragrant.

5. Return the tempeh to the pan and toss to coat evenly in the sticky sauce. Serve hot.

Notities

The crunchy fried tempeh is coated in a sticky, sweet, makrut lime-perfumed sauce and then dotted with pieces of fresh chile. You can eat it alone, or with rice and Asian greens, or use it as a salad-sprucing protein.

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