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Savory Tempeh

(Photo by bourgeoisbee/Flickr)

(Photo by bourgeoisbee/Flickr)

Serves 4.


250 g/8 oz tempeh
3 tablespoons oil
2 medium onions, finely chopped
3 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh chilli
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
salt and pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped spring onions (scallions)


Cut cakes of tempeh into 6 mm (1/4 in) slices, then stack the slices and cut into tiny dice. Heat oil and fry the tempeh until golden brown and crisp. Remove from pan. In remaining oil (add a little more if necessary) fry the onions and garlic over low heat until soft and golden. Add chilli and ground spices and fry for a minute longer. Add tempeh, salt, mint and spring onions. Serve with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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