Crispy tempeh

As I may have mentioned before, I try to have a few vegetarian meals a week and many times I end up with something Asian. This time I tried to recreate the crispy tempeh from our favorite Indonesian take-away shop just around the corner. Got pretty close I can tell you!

Crispy tempeh ingredients:

• 200 gram tempeh • 2 - 3 tsp sambal • 5 tbsp ketjap manis (sweet soy sauce) • 1 tsp freshly grated ginger • 1 tsp sugar • ½ tsp salt • optional: chili flakes and/or sesame seeds • oil •

1. Get a wok or other pan to fry in. Heat up the oil nice and hot while you slice the tempeh into small strips (I would go even thinner than on my photo. Something I learned for next time).

2. Start frying the tempeh in small batches while you mix the ingredients for the coating. When a batch of tempeh is golden brown and crispy, it's done. Transfer to a plate with kitchen paper.

3. When all the tempeh is fried, ge trid of the leftover oil, but don't clean the pan. Use the remaining oil to fry the ginger. Add the tempeh back in and add the sauce.

4. Stir fry for a few minutes until every piece of tempeh is coated in the sticky, black sauce. The sauce will stick to the tempeh and there won't be any wet sauce left in the pan. As soon as this happens it's done. Serve over veggies or as a side dish! Garnish with sesame and/or chili flakes.

Enjoy!