Marinated and Fried Tempeh, Indonesian Style
1 1/2 cups water
3 thick slices ginger
1.5 teaspoon tamarind paste
1/2 onion sliced thin
1 teaspoon ground coriander seed
1 bay leaf
1/8 teaspoon red pepper flakes
1 teaspoon brown sugar
8-10 oz tempeh, cut into 1/2" slices
Combine water, ginger, tamarind, onion, coriander, bay, pepper and
Simmer the tempeh for 30 minutes until the water is about gone.
Pick the tempeh out of the other stuff and pat dry, pan or deep
fry in peanut oil 3-5 minutes until brown and crispy-looking.
Serve over brown basmati rice and steamed carrots, peas and spinach,
each veggie covering a third of the bowl. Top with peanut sauce.
Quick Peanut Sauce
3 T unsweetened peanut butter
2 T rice vinegar,
1 T chopped cilantro
1 large clove garlic, crushed
2 teaspoons soy sauce
1 teaspoon light brown sugar
1/2 teaspoon chili oil