As requested by pattiquest, from the Vegan Planet cookbook
Indonesian Inspired tempeh stew
This flavorful stew is made with Indonesian ingredients, including tempeh, coconut milk and pungent seasonings. Serve over freshly cooked rice.
2 tablespoons olive oil
1 12-ounce package of poached tempeh (see following note), cubed
3 shallots, chopped
3 garlic cloves, minced
1 small, fresh hot chile, seeded and minced
1 teaspoon peeled and minced fresh ginger
1 large sweet potato, peeled and diced
1 cup water
1 14.5-ounce can crushed tomatoes
1 tablespoon tamari or other soy sauce
1 cup unsweetened coconut milk
Salt and freshly ground black pepper
2 tablespoons minced fresh cilantro leaves
1 teaspoon minced lime zest
As a general rule, I recommend poaching tempeh before using it in recipes to mellow the flavor and increase digestibility. To poach tempeh, place it in a saucepan with water to cover and bring to a simmer. Continue to simmer gently for 10 minutes, then remove from the water and pat dry. Use as desired.
Indonesian tempeh stew
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tempeh and brown on all sides, about 5 minutes. Set aside.
2. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallots, garlic, chile and ginger. Cover and cook until softened, about 5 minutes. Add the sweet potato, water, tomatoes and tamari. Cover and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Uncover and reduce he heat to low. Add the coconut milk, salt and pepper to taste, and tempeh. Simmer, stirring occasionally, until thickened, about 10 minutes.
3. Just before serving, stir in cilantro and lime zest. Serve hot.