Glazed tempeh is a traditional Indonesian dish also known as tempeh kering. Tempeh is made out of fermented soybeans, making it a great vegan or plant-based option. This dish is often found as one of many dishes accompanying nasi kuning (turmeric rice), served during communal feasts or makes for an easy snack.
This dish is addictive on many levels as it uses fried tempeh tossed in a sweet, salty and spicy glaze. Made easy to with Kopi Thyme’s Bun Bo Hue sauce, and nutritious to have as a side or snack.
- 300g Soybean Tempeh or Chickpea Tempeh (sliced lengthwise)
- 4 lime leaves
- 1 big red chilli, sliced. (optional, if you like spicy, add more)
- 2 tbsp Kopi Thyme’s Bun Bo Hue
- 2-3 tbsp Kecap Manis (Indonesian sweet thick soy sauce). Alternative: 1 tbsp soy sauce/tamari + 1 tbsp sugar
- ½ tsp broth powder (optional)
- ½ tsp salt or to taste
- Slice tempeh into 1/4-inch strips.
- Place them in the air fryer basket with a tiny space in between each strip.
- Set the air fryer to 385F and cook the tempeh strips for about 10 minutes.
- While waiting for the tempeh, heat up a medium frying pan at high heat.
- Lower the heat to medium-high and add in Bun Bo Hue, stir until fragrant.
- Next, add in lime leaves, and chillies while stirring for 2 minutes.
- Then add in kecap manis and broth powder or salt. Cook until the sauce thickens and caramelized slightly.
- Toss the air-fried tempeh into the pan and stir until the tempeh are well-coated and glazed.
- Remove from heat. Serve and enjoy!
Recipe and photos by Kopi Thyme:
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