Spicy Tempeh and Tofu Recipe

Name: Spicy Tempeh and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil (for deep frying); 200 g tempeh, sliced thinly; 200 g tofu, cubed; 1 tablespoon dried anchovy; 3 tablespoons ketjap manis (sweet soy sauce); 3 cloves garlic; 2 shallots; 10 birds eye chiles or 1 fresh chili pepper; 1 teaspoon salt; 1 teaspoon sugar

Servings: persons

oil (for deep frying)
200 g tempeh, sliced thinly
200 g tofu, cubed
1 tablespoon dried anchovy
3 tablespoons ketjap manis (sweet soy sauce)
3 cloves garlic
2 shallots
10 birds eye chiles or 1 fresh chili pepper
1 teaspoon salt
1 teaspoon sugar

1
Grind/pound anchovies,garlic,shallots and chili into paste.
2
Deep fry cubed tofu until golden brown.
3
Set aside on paper towel to absorb excess oil.
4
Deep fry tempeh until golden brown.
5
Set aside on paper towel to absorb excess oil.
6
Heat 1 tbsp oil in wok.
7
Fry the ground/pound ingredients for 1 minute over medium heat.
8
Add kicap manis, salt and sugar.
9
Stir until sugar and salt dissolve.
10
Add fried tempeh and tofu.
11
Stir until tempeh and tofu coated with sauce.
12
Serve with rice.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: oil (for deep frying), 200 g tempeh, sliced thinly, 200 g tofu, cubed, 1 tablespoon dried anchovy, and more.

Yes, Spicy Tempeh and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tempeh and Tofu

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