Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, tempeh with sweet soy sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
In a large skillet over medium-high heat, heat the oil until shimmering. Tempeh Kecap - Fried Tempeh in 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. Remove from pan and reserve the braising liquid for the sweet-and-sour sauce.
Tempeh with sweet soy sauce is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tempeh with sweet soy sauce is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook tempeh with sweet soy sauce using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tempeh with sweet soy sauce:
- Get 125 gr tempeh
- Make ready 2 tablespoons sweet soy sauce
- Get 2-3 cloves garlic
- Take to taste Salt and pepper
- Take 1 vegetable stock cube
- Take 1⁄2 teaspoon coriander
- Take 1 tablespoon vegetable oil
Served the tempeh with some Garlic Curry Noodles for a satisfying and really heart, protein-packed meal. To make tempeh: Cut tempeh crosswise into eight triangles. In a nonstick skillet over medium-low heat, heat vegetable oil. Using your hands or a knife, crumble the tempeh into small chunks.
Steps to make Tempeh with sweet soy sauce:
- Dice the tempeh. Mince your garlic
- Heat the vegetable oil in medium heat, fry the garlic and vegetable stocks.
- Quickly increase the heat, add tempeh and sweet soy sauce, stirfry until charred. Add coriander salt and pepper here.
- It's nice to eat this with steaming rice.
In a nonstick skillet over medium-low heat, heat vegetable oil. Using your hands or a knife, crumble the tempeh into small chunks. In a medium bowl, stir together the soy sauce (or tamari), maple syrup, apple cider vinegar and vegetable broth. This tempeh-filled version is sweet, spicy, and packed with umami thanks to a healthy dose of soy sauce and Sriracha.. After being cooked in broth, soy sauce, and pinch of maple syrup, it's.
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