Total Time
1hr 10mins
Prep 35 mins
Cook 35 mins

If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Ingredients Nutrition

Directions

  1. Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
  2. Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
  3. In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
  4. Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
  5. Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
  6. Fry the tempeh until golden, it will soak up the oil, this is normal.
  7. Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
  8. By now the tomatoes should have made a sauce and have dissolved.
  9. Taste to see if you want to add more sambal and/or sugar.
  10. Now add the bean sprouts, cook further until you see them go limp.
  11. Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.
Most Helpful

This was the first time we tried tempeh and we really enjoyed the texture of it. The sauce that goes on the tempeh when you're frying it makes all the difference to the dish. We had this without peanuts and coconut on top (none in the house) but I'm sure that would be a fine addition.

Sackville November 10, 2009

This was SO yummy. I really enjoyed the entire dish but the real reason this recipe is getting five stars is for the AMAZING marinade! I've used it three or four times since Tuesday. I absolutely LOVE it. It absorbs beautifully in Seitan, I used it on tofu...WOW! thanks so much Pets'R'us for a WONDERFUL soy marinade. It will spend many happy years in my kitchen!

Aioli_Queen September 13, 2007

Ohhhh, I could eat this til I explode! It is so so so SO yummy! I follwed the recipe exactly with 2 exceptions- I subbed the sambal with about 1/2 tsp Zhoug #57689 (I don't know why but I've never gotten around to ever buying any sambal oelek) and used 2/3 cup canned tomatoes rather than fresh (not in season now in November). I made it in my new wok as suggested, which is good because this makes a lot and I don't know if it would have fit in my large pan as well as it did in the wok. This is my first experience with tempeh and I must say that I love it! I was worried when I added the broth that it would be too much, because it was really liquidy, but as it simmered a lot of it evaporated off, leaving you with a nice bit of sauce. We served this over brown rice and it made such an excellent dinner. Lots of crisp and flavorful veggies with chunks of dense and meaty tempeh and the rich peanut/coconut topping- awesome! I think that the peanut/coconut may have really made the dish- I love the flavor they added and the extra richness. This was pretty easy to throw together once all the chopping is out of the way (I enlisted BF as a sous chef, so it was a piece of cake for me!) The sauce is very yummy- in regard to the spicy stuff, I added 1 thai red pepper, 1/4 tsp cayenne and the zhoug as I mentioned and we found it just hot enough for our tastes! The tomato flavor is not strong, so this doesn't taste like Italian food or anyting. SO GOOD, JUST SO GOOD!!! I wish I had found this in time for Ready Set Cook, but I'm glad that I chose this for Pick Your Chef Nov. '04. It has just blown me out of the water with how wonderful this is!

Roosie November 10, 2004