Tempeh, a traditional Indonesian soy product, is a block of compressed, fermented soybeans. It’s a nutritious meat substitute and can be used in all kinds of dishes, like salads, rice dishes, soups, or noodles.
To give tempeh more flavor, it’s important to season or marinate it well. This sticky version is an easy way to prepare tempeh!
Ingredients for 4 people:
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400 g tempeh
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800 g courgetti*
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1 tbsp grated ginger
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1 broccoli
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2 bell peppers
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1 red chili
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2 spring onions
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2 garlic cloves
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4 tbsp ketjap manis (sweet soy sauce)
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2 tsp sambal manis (sweet chili paste)
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4 tbsp soy sauce
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2 tbsp honey
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2 tbsp vegetable oil
*Courgetti = zucchini spaghetti. Available in supermarkets in the vegetable section, or make your own using a spiralizer.
Preparation:
Cut the tempeh into strips. Heat 1 tbsp of oil in a large frying pan and brown the tempeh.
Finely chop the red chili and garlic and sauté in a wok with 1 tbsp of oil and the grated ginger. Cut the broccoli into florets and the bell peppers into pieces. Add them to the wok along with a splash of water, cover, and let steam until cooked (about 10 minutes).
In a separate pan, mix the ketjap manis, sambal, and 1 tbsp water. Add the tempeh back in and warm it through.
Slice the spring onions and add them together with the courgetti to the vegetables. Stir-fry everything for about 2 minutes. Add the soy sauce and honey, stir well, and heat briefly.
TIP: You can also use whole wheat noodles instead of courgetti, or combine both. Follow the portion size on the package.
Nutritional value:
One serving contains: 401 kcal, 19 g protein, 45 g carbohydrates, 13 g fat