I will admit to a fondness for tempeh. It is meaty, healthy, inexpensive, and takes well to almost any flavoring. So when I saw this recipe in the Washington Post I was eager to try it out. It did not disappoint.

I did learn something from the article accompanying the recipe: that Tempeh originated in Indonesia. Who knew?! I just assumed it was China or Japan. It was developed in the 18th century and it is Indonesia’s gift to the world.

This dish comes together quickly and is forgiving if you don’t have all the ingredients. I could not find lemongrass at my grocery store so I went without it. Same with the kecap manis (I used the soy sauce & brown sugar substitute) and the lime leaves (I used bay leaves). I served this with brown rice an it was a very satisfying meal.

Hope you try this one.

Pan-fried tempeh with snow peas, lemongrass and a sticky-sweet sauce

Ingredients:

1/4 cup coconut oil or sunflower oil, plus more as needed
1 pound tempeh, cut into 1-inch cubes
1/2 teaspoon fine sea salt, divided, plus more to taste
2 tablespoons light or dark brown sugar
2 tablespoons water
3 large shallots (6 ounces), thinly sliced
4 garlic cloves, thinly sliced
4 long red chiles, such as Asian finger peppers, thinly sliced (de-seeded if you prefer less heat)
1 lemongrass stalk, smashed and tied in a knot
4 makrut lime leaves (may substitute 2 bay leaves)
6 thin slices unpeeled fresh ginger
8 ounces snow peas, trimmed
3/4 cup (4 ounces) unsalted roasted peanuts
3 tablespoons kecap manis (may substitute 1 tablespoon soy sauce plus 2 tablespoons brown sugar)

Ingredients:

1/4 cup coconut oil or sunflower oil, plus more as needed
1 pound tempeh, cut into 1-inch cubes
1/2 teaspoon fine sea salt, divided, plus more to taste
2 tablespoons light or dark brown sugar
2 tablespoons water
3 large shallots (6 ounces), thinly sliced
4 garlic cloves, thinly sliced
4 long red chiles, such as Asian finger peppers, thinly sliced (de-seeded if you prefer less heat)
1 lemongrass stalk, smashed and tied in a knot
4 makrut lime leaves (may substitute 2 bay leaves)
6 thin slices unpeeled fresh ginger
8 ounces snow peas, trimmed
3/4 cup (4 ounces) unsalted roasted peanuts
3 tablespoons kecap manis (may substitute 1 tablespoon soy sauce plus 2 tablespoons brown sugar)

Directions:

In a large skillet over medium-high heat, heat the oil until shimmering. Add half the tempeh and fry until golden, turning as needed to get most sides browned, 3 to 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels or a clean dish towel, and sprinkle with 1/4 teaspoon salt. Repeat with the remaining tempeh and salt, adding a little more oil, if needed.

In a small bowl, stir together the brown sugar and water.

Add the shallots, garlic, chiles, lemongrass, lime leaves and ginger slices to the now-empty skillet and cook, stirring, until the shallots soften, about 2 minutes. Add the snow peas and cook, stirring, until they are barely crisp-tender, about 1 minute. Add the fried tempeh and peanuts, then add the kecap manis and sugar-water mixture, stirring until the sauce is bubbling and clinging to the other ingredients, about 1 minute. Taste, and season with more salt, if needed.

Discard the lemongrass stalk, lime leaves and ginger slices, and serve hot.