4 Serves
77 Mins
35 g
32 g
13 g
Slice the tempeh into small, uniform cubes and finely chop the shallots, garlic, and chili peppers.
Ingredients, vitamins, and health benefits
Tempeh
Onion
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
261 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
488 mg / 1,250 mgPotassium
1217 mg / 4,700 mgSodium
461 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat and deep-fry the tempeh cubes until they are golden brown and crispy, then remove and drain on paper towels.
In the same frying pan, sauté the chopped shallots, garlic, and chili peppers until fragrant, then add the bay leaves and galangal.
Return the fried tempeh to the pan and stir in the sweet soy sauce, salt, and black pepper, tossing continuously until the sauce thickens and coats the tempeh evenly.
Garlic
Chili Pepper
Shallot
Black Pepper
Galangal
Bay Leaf
Salt
Sweet Soy Sauce (Kecap Manis)
Vitamin A
97 µg / 900 µgVitamin C
34 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
127 µg / 400 µgCalcium
261 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
488 mg / 1,250 mgPotassium
1217 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23
g4
g25
g
Panamanian
BangladeshiZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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