RECIPE: Caramelized Tempeh / was Caramelized Tofu

[Guest guest]

Sorry - my brain seems to have been AWOL. Here's Marie's recipe.

 

FRIED CARAMEL TEMPEH (serves 4)

 

80 g sugar

oil for shallow frying

250 grams tempeh cut into 2 cm cubes

1 tablespoon oil extra

4 (red Asian if possible) shallots, finely chopped

2 cloves garlic, finely chopped

1 tablespoon grated fresh ginger

1-2 small red chillies, finely sliced

1 tablespoon say sauce

1 tablespoon lime juice

2 teaspoons grated palm sugar

 

1) Place the sugar and 80 ml water in a small saucepan. Stir over a low heat

until the sugar has dissolved. Bring to the boil and cook for 5 minutes or

until golden. Carefully stir in 125 ml water and reduce the heat to low. Cook,

stirring constantly, for 10-15 minutes or until thickened. Remove from the

heat.

2) Heat 1.5 cm oil in a frying pan over high heat. Add the tempeh in two

batches and fry, turning occasionally, for 5 minutes or until browned. Drain

well.

3) Heat the remaining oil in a wok, add the shallots, garlic, ginger and

chilli. Stir-fry over medium heat for 2 minutes or until the shallots are soft.

Add the tempeh, caramel sauce and remaining ingredients and cook for 2

minutes

4) Serve over boiled rice

 

Source is the _Family Circle Asian Vegetarian Recipes_ (Murdoch Books). I

do not know if the recipe above has been substantially changed from this

original.

 

Best,

Pat ;=)