Crumbled Sticky Tempeh (Indonesian Sautéed Tempeh)
This Indonesian crumbled sticky tempeh is a quick & healthy vegetarian sautéed dish inspired by the traditional tempeh orek!
Ingredients
Brown Rice:
- ½ cup brown rice uncooked (95 grams)
- 1 cup water (240 ml)
Vegetables:
- 4 garlic cloves finely minced
- 2 inches ginger finely minced (5cm)
- 1 block tempeh (8oz) crumbled (225 grams)
- 1 Tablespoon olive oil or any other cooking oil
Tempeh Sauce:
- 3 Tablespoons soy sauce (45 ml), sub with liquid aminos
- 1 Tablespoon maple syrup sub with agave nectar or another sweetener of choice
- 1 Tablespoon lime juice (from about 1 medium lime), or sub with lemon juice or rice vinegar
- 2 teaspoons sriracha or sambal oelek (optional)
Garnish (Optional):
- 1 medium green onion for garnish chopped (optional)
Instructions
Preparation
- Cook the rice: Cook the rice according to package instructions.If the package instruction is missing, here is the general instruction for cooking brown rice.Add 1/2 cup of uncooked rice and 1 cup of water to a saucepan or a small pot, then bring to a boil.Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is fluffy. Afterward, turn off the heat and cover the pot to let it steam for 5 more minutes.½ cup brown rice, 1 cup water
- Mince: Peel and finely mince the garlic and ginger into small pieces.Quick tip: It's so much easier to peel your ginger using a spoon. See video above on top of the blog post for a demonstration!4 garlic cloves, 2 inches ginger
- Crumble: Crumble the tempeh by first slicing them thinly, then cutting it lengthwise into thin sticks before mincing it into small crumbles (see video above).You can also use a box grater for this.1 block tempeh (8oz)
- Mix: Meanwhile, mix the sauce ingredients in a small bowl with a fork or a whisk.3 Tablespoons soy sauce, 1 Tablespoon maple syrup, 1 Tablespoon lime juice, 2 teaspoons sriracha or sambal oelek
Now the real cooking!
- Heat: Put the pan/skillet on the stove over medium heat. Then add the oil.1 Tablespoon olive oil
- Fry garlic and ginger: Once the oil is hot (after about 30 seconds), add the minced garlic and ginger. Fry until fragrant and the garlic turns slightly brown (but not burnt), for about 2-3 minutes.
- Add tempeh: Add the crumbled or cubed tempeh to the pan. Turn up the heat to high. Sauté until the tempeh turns golden brown, about 5-6 minutes.
- Check: By now, your brown rice should be ready. Turn off the heat and cover the pot to let it steam.
- Add sauce: Once the tempeh turns golden brown, pour the sauce mixture into the pan. Turn the heat to medium low and keep stirring until the sauce coats the tempeh evenly and caramelizes into a deep, rich dark brown color. This will take about 4-6 more minutes.
- Serve: Serve on a bed of fragrant brown rice and top with spring onions! Note that the flavor of the crumbled tempeh itself might be too strong for you when its on its own, but it's absolutely delicious when paired with rice!1 medium green onion for garnish
Notes
Recipe Tips
Cutting - If you're tight on time, you can also just cut the tempeh into slices, cubes, or sticks (like the traditional Indonesian tempeh orek recipe).-
- You might get less flavor due to the lower surface area, but it will still be an excellent tempeh dish!
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- Top with 1 Tablespoon chopped green onions and/or 1 Tablespoon toasted sesame seeds for every serving!
- Mix in 1/2 teaspoon of sesame oil just before turning the heat off to give that Chinese food flair.