Tempeh Kecap — Sweet-Soy Glazed Tempeh

Ingredients

• 1 lb Tempeh, in batons
• 2 cups Green Beans, trimmed
• 3 tbsp kecap manis (or 2 tbsp soy + 1 tbsp brown sugar)
• 1 tbsp sambal or sriracha
• 3 shallots + 3 cloves garlic, sliced
• 1 tomato, chopped
• 3 tbsp oil
• Rice

Method

1. Fry the Tempeh batons in the oil until golden-crisp on all faces, 6–8 minutes. Set aside.
2. Fry the shallots and garlic in the残 pan until fragrant and just golden, 2 minutes; add the tomato and Green Beans for 3 more.
3. Add the kecap manis, sambal, and a splash of water; bubble into a dark glaze.
4. Return the tempeh and toss until every baton is lacquered mahogany, 2 minutes.
5. Serve over rice. Indonesia treats tempeh as the point, not the substitute — one plate of this explains the national confidence.