Tempeh Goreng

Method

Cut the tempeh into rectangles approximately 5cm by 3cm by 1cm thick. Heat the oil in a deep frying pan or wok to 175°C and fry the tempeh pieces in batches for 3-4 minutes per side until golden brown and crispy, then drain on absorbent paper. In a separate pan, heat 2 tablespoons of the frying oil and gently fry the minced garlic and chilli for 1-2 minutes until fragrant. Add the turmeric and coriander powders, stirring constantly for 30 seconds to toast the spices. Pour in the water and add the salt and sugar, bringing to a gentle simmer. Return the fried tempeh to the pan and simmer for 5-7 minutes until the sauce has reduced and coats the tempeh pieces. Serve warm as a side dish alongside rice and sambals.