Inspired by one of my favourite dishes, Sambal Goreng (fried tempeh, firm tofu & long beans in a spicy sambal paste) which we can always get from any nasi padang stall. Instead of using long beans, I substituted with broccoli florets instead and added an extra touch of kecap manis (sweet soy sauce) and sweet chilli sauce to give it a little more sweetness. Sweet and spicy, it’s just appetising. Besides the many benefits of tempeh and tofu which I had mentioned before in my previous recipes, you’d realise this stir fry is also a vegetarian dish and seriously speaking, we didn’t miss the meat. Enjoy!
Sweet & Spicy Tempeh & Tofu Stir Fry Recipe
Ingredients (serves 1-2)
100g tempeh, cut into cubes
100g firm tofu (tau kwa), cut into cubes
1/2 head broccoli, cut into florets
1 small onion, diced
3 cloves garlic, finely chopped
1 tbsp kecap manis
1/2 tbsp fish sauce
1 tbsp sweet chilli sauce
2 tbsp water
1 tsp sugar
vegetable oil for frying
1. Heat vegetable oil in pan. Shallow fry the tempeh and tofu cubes till golden brown and crispy. Remove and drain on paper towels.
2. Discard the remaining oil in the pan and saute the garlic and onion till fragrant.
3. Add sugar, water and the broccoli. Stir fry till the broccoli is slightly tender.
4. Return the tempeh and tofu to the pan and add the kecap manis, chilli sauce and fish sauce. Stir fry to ensure all ingredients are well coated in the sauce.
5. Serve with steamed rice.