Sweet and Hot Tempeh Recipe

Name: Sweet and Hot Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g tempeh; 100 g peanuts; 5 shallots, thinly sliced; 3 cloves garlic, minced; 2 fresh chili peppers, seeded and thinly sliced; 3 tablespoons tomato ketchup; 3 tablespoons chili sauce; 1 teaspoon salt; 1 tablespoon lime juice; oil (for deep frying)

Servings: persons

300 g tempeh
100 g peanuts
5 shallots, thinly sliced
3 cloves garlic, minced
2 fresh chili peppers, seeded and thinly sliced
3 tablespoons tomato ketchup
3 tablespoons chili sauce
1 teaspoon salt
1 tablespoon lime juice
oil (for deep frying)

1
Cut tempeh into thin strips and deep fry until crisp and golden.
2
Then fry peanuts until crisp.
3
Heat 1 tbsp oil in wok and fry garlic and shallots for 1 minute and add sliced chilies.
4
Fry for another minute, add tomato ketchup, chili sauce, sugar and salt.
5
Cook until sauce begin to thicken.
6
Add tempeh and peanuts and stir to coat with sauce.
7
Serve with warm rice.
8
Drizzle lime juice, taste and adjust seasoning if necessary.

173

kcal

Calories

Fat

Carbs

Protein

Fat 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: 300 g tempeh, 100 g peanuts, 5 shallots, thinly sliced, 3 cloves garlic, minced, and more.

Yes, Sweet and Hot Tempeh 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.

Sweet and Hot Tempeh

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