Indonesian Style Tempeh with Black Garlic
1 slab tempeh, cut into rectangular cubes
1/2 cup olive oil + 1/4 cup for frying
3 tbsp tomato paste
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
3 tomatoes, peeled, small dice
5 cloves garlic, crushed
1 red chili, minced
1 habanero pepper, minced
2 tsp paprika
3 cloves black garlic, minced
NOTE: if you cannot find black garlic, add an extra tbsp of soy sauce.
2 cups rice, cooked (for serving)
Method / Instructions
Heat 1/4 cup oil in large skillet or saucepan. Over medium heat, fry tempeh until golden, about 2 minutes on each side. Drain and set aside.
Combine olive oil, tomato paste, soy sauce, rice vinegar and sugar together in a medium saucepan Whisk until combined. Add garlic, tomatoes, peppers & spices. Whisk in a few tbsp water if mixture seems to thick (some brands of tomato paste are thicker than others!). Heat over medium, careful not to boil. Add tempeh & black garlic to pot. Simmer together for 15 minutes, lightly stirring.
Serve over rice.