Spicy Tempeh and Tofu

You can omit the chili if you don't like it hot. But it is actually tastier if it is hot.

• Ready In: 15 mins
• Serves: 4

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

Directions

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.