Best Tempeh Kecap

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

90 grams unsalted peanuts or unsalted roasted peanuts

400 grams tempeh, cut into 1x3-cm chunks

Large pinch of salt

3 mall banana shallots or 6 Thai shallots, peeled and thinly sliced

4 garlic cloves, peeled and thinly sliced

4 long red chillies, thinly sliced (deseeded if you prefer less heat)

1 lemongrass stalk, bruised and tied in a knot

6 thin slices of ginger or galangal, skin on

200 grams snow peas, trimmed

3 tablespoons store-bought or homemade kecap manis (recipe below), plus extra for grilling

2 tablespoons palm sugar (or brown sugar mixed with 2 tablespoons water)

Sea salt, to taste

Coconut oil or sunflower oil, for frying

subheading: Homemade kecap manis:

60 milliliters light soy sauce or gluten-free tamari

90 grams palm sugar or brown sugar

Directions at food52.com

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