Preparation

Cut tempeh into cubes/rectangles (see photo).

Peel shallots and garlic and cut shallot into thin slices.

Chop garlic into small pieces.

Remove the seeds and seeds from the red peppers and cut the flesh into thin strips.

Peel the ginger root and cut it into fine julienne.

Clean the spring onions and cut into small pieces.

Mix soy sauce, sesame oil, chili powder, sugar, garlic with 5 tbsp water in a small bowl.
In another bowl, mix the shallot, ginger and spring onion.

Heat a wok with some oil (enough for deep-frying) and stir-fry the tempeh (in small portions) until nice and brown and crispy, let them drain on kitchen paper.

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You can prepare up to this point, until you need it.

Pour the oil into the wok and heat the wok.

Place half of the shallot mixture in the wok and fry briefly.

Sprinkle with half of the soy sauce mixture, stir briefly.

Spread the fried tempeh on this, stir and let it fry for a while!

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Spread the rest of the shallot mixture over it.

Sprinkle with the rest of the soy sauce mixture.

Serve in a nice bowl.

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Delicious with the rice table, but also delicious with a plate of rice and home-made sambal.

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KPK/21Feb18

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