Peanut coconut tempeh

Ingredients for 2-3 servings

200g tempeh (cubed into 24 pieces)

+10ml roasted sesame oil for frying

+Chopped green onion(optional)

Marinade

2 tbsp soy sauce

1tbsp roasted sesame oil

1/2 tsp pinch of cumin powder

1/2 tsp smoked paprika powder

A pinch of chili

Ingredients list for the sauce

40g peanuts butter

50ml coconuts milk

10ml light soy sauce

1tsp tomato ketchup

A pinch of ginger powder

STEP 1

Add all the ingredients for marinade into a container.

Add diced tempeh. Mix well.

Let them sit in a flavorful marinade for 30 mins at least.

STEP2

Drizzle some roasted sesame oil in a frying pan.

Fry tempeh over medium high heat until each side becomes golden.

STEP3

Mix ingredients to create the peanuts coconuts sauce.

Note

If the peanut butter is cold, it will not mix easily, so bring it to room temperature before using.

Serve tempeh with peanut coconut sauce, some vegetables and rice.

This picture's rice is half Jasmine and half black rice.

But at an event of May 4th, we served this tempeh dish with some spiced red rice

and potatoes.

This tempeh dish is also suitable for meal prep:)