Tempeh Kecap with Peanuts and Aromatic Spices Recipe

Introduction

Tempeh Kecap is a flavorful Indonesian-inspired stir-fry featuring crispy tempeh coated in a sweet and savory kecap manis sauce. This dish combines aromatic herbs, crunchy peanuts, and a touch of heat for a satisfying meal. Serve it with steamed rice for a deliciously balanced plate.

Ingredients

• 2 (8-ounce) blocks of tempeh
• ¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, vegetable oil)
• 3 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 Fresno chile peppers, thinly sliced
• 1 lemongrass stalk, outer layers peeled, minced or grated
• 4 fresh lime leaves, finely chopped (or 10 to 12 dried makrut lime leaves, left whole)
• 1 bay leaf
• 2 medium red/orange/yellow bell peppers, thinly sliced
• ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts are fine too)
• 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)
• 1 ½ tablespoons organic brown sugar or cane sugar
• 1 tablespoon soy sauce or tamari
• Lime juice to squeeze on at the end (optional)
• Cooked white, brown, or sticky rice for serving

Instructions

1. Step 1: Cut both blocks of tempeh crosswise into very thin slices. Then stack several slices and cut crosswise into tiny slivers.
2. Step 2: Heat a 12-inch nonstick frying pan over medium-high heat. Add the oil and heat until hot. Add the tempeh with a couple pinches of salt, stirring to coat evenly. Spread tempeh in an even layer and cook undisturbed for 2 minutes, then stir. Repeat this cycle for 10 to 12 minutes until the tempeh is golden and crispy. Lower heat if it starts to burn.
3. Step 3: In a small bowl, mix together kecap manis, brown sugar, and soy sauce to make the sauce.
4. Step 4: Return the frying pan to medium heat. Add a little more oil if needed. Add shallots, garlic, and chile peppers with a pinch of salt and cook until shallots and garlic begin to color, about 2 to 3 minutes. Add lemongrass, lime leaves, and bay leaf, cooking and tossing frequently for 1 minute. Increase heat to medium-high and add bell peppers, cooking until crisp-tender, about 2 to 3 minutes.
5. Step 5: Add fried tempeh and peanuts to the pan and toss to combine. Pour in the sauce and stir for a couple of minutes until the sauce coats the tempeh well.
6. Step 6: Remove the bay leaf and dried lime leaves if used. Taste and add salt if needed. Finish with a squeeze of lime juice if desired. Serve hot with cooked rice.

Tips & Variations

• Use dried makrut lime leaves if fresh are unavailable; just remove them before serving as they are tough.
• Adjust the number of chiles to control the heat level according to your preference.
• For added texture, lightly crush the peanuts before adding.
• Try swapping tempeh for tofu if you prefer a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave to preserve the tempeh’s texture. Adding a splash of water or oil while reheating can help prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is kecap manis and can I substitute it?

Kecap manis is an Indonesian sweet soy sauce with a thick, syrupy texture and caramel-like flavor. If you can’t find it, mix regular soy sauce with brown sugar or molasses to mimic its sweetness and thickness.

Can I make this dish vegan?

Yes, this recipe is naturally vegan as tempeh is a plant-based protein and all other ingredients are plant-derived. Just ensure your soy sauce or tamari is vegan-friendly.

Tempeh Kecap with Peanuts and Aromatic Spices Recipe

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Tempeh Kecap is a flavorful Indonesian-inspired stir-fry featuring crispy fried tempeh coated in a sweet and savory kecap manis sauce with aromatic herbs, fresh bell peppers, and crunchy roasted peanuts. This dish delivers a perfect balance of textures and tastes, making it ideal served over steamed rice for a satisfying vegetarian meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Indonesian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tempeh and Frying

• 2 (8-ounce) blocks of tempeh
• ¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, or vegetable oil)
• Salt, a couple pinches for seasoning tempeh

Aromatics and Vegetables

• 3 medium shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• 3 Fresno chile peppers, thinly sliced
• 1 lemongrass stalk, outer layers peeled, then minced or grated
• 4 fresh lime leaves, finely chopped (or 10 to 12 dried makrut lime leaves, whole)
• 1 bay leaf
• 2 medium red, orange, or yellow bell peppers, thinly sliced

Sauce and Garnish

• ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts can be used)
• 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)
• 1 ½ tablespoons organic brown sugar or cane sugar
• 1 tablespoon soy sauce or tamari
• Lime juice to squeeze on at the end (optional)
• Cooked white, brown, or sticky rice for serving

Instructions

1. Prepare the Tempeh: Cut both blocks of tempeh crosswise into very thin slices, as thin as possible. Stack several slices and cut crosswise again into tiny slivers to create thin ribbons of tempeh.
2. Fry the Tempeh: Heat a 12-inch nonstick frying pan over medium-high heat. Add ¼ cup of the neutral-flavored oil and heat until hot. Add all the tempeh and season with a couple pinches of salt. Stir to coat the tempeh evenly with oil. Spread the tempeh in an even layer and cook undisturbed for 2 minutes to brown, then stir. Repeat this cooking and stirring cycle for a total of 10 to 12 minutes until tempeh is golden brown and crispy. Reduce heat slightly if tempeh begins to burn.
3. Prepare the Sauce: In a small bowl, mix together the kecap manis, brown sugar, and soy sauce or tamari until well combined.
4. Sauté Aromatics and Vegetables: Return the frying pan to medium heat and add a little more oil or cooking spray. Add the shallots, garlic, and chile peppers. Season with a pinch of salt and cook, stirring occasionally, until the shallots and garlic start to turn golden, about 2 to 3 minutes. Add the minced lemongrass, chopped lime leaves, and bay leaf, and cook for 1 minute while tossing frequently. Increase heat to medium-high, add sliced bell peppers, and cook until they are crisp-tender, about 2 to 3 minutes.
5. Combine Tempeh, Peanuts, and Sauce: Add the fried tempeh and roasted peanuts to the pan and toss to coat with the aromatics and vegetables. Pour in the prepared sauce and stir continuously for a few minutes until the sauce thickly coats the tempeh evenly.
6. Finish and Serve: Remove the bay leaf and dried lime leaves if used. Taste and adjust salt as needed. Finish with a squeeze or two of fresh lime juice if desired. Serve hot over cooked white, brown, or sticky rice.

Notes

• Cutting tempeh thinly helps it crisp up well and absorb the sauce flavors deeply.
• Use fresh lime leaves if possible for the best fragrance; dried ones can be used whole and removed before serving.
• Kecap manis is a sweet Indonesian soy sauce that adds rich umami and sweetness—do not substitute with regular soy sauce.
• Adjust the number of chile peppers to control spiciness according to your preference.
• Serve this dish immediately for optimal crispness of the tempeh.

Keywords: tempeh kecap, Indonesian recipes, vegetarian stir fry, sweet soy sauce tempeh, spicy tempeh, Indonesian cuisine, plant-based protein