Sweet-Spiced Tempeh Stir-Fry (Tempe Orek) — Crisp Indonesian Soy-Glazed Tempeh

• 450 gfirm tempeh
• 180 mlneutral cooking oil (about 30 ml is absorbed; the rest is drained after frying)
• 6small shallots (thinly sliced)
• 4 clovegarlic (thinly sliced)
• 3large red chiles (thinly sliced on the diagonal)
• 3red bird's eye chiles (thinly sliced; reduce to 1 for mild heat)
• 1 inchgalangal (lightly bruised)
• 1lemongrass stalk (white part only, bruised)
• 2 leafIndonesian bay leaves (also called daun salam)
• 3 leafkaffir lime leaves (torn to release aroma)
• 3 tbspkecap manis
• 25 gpalm sugar (finely shaved)
• 1 tsptamarind paste
• 0.75 tspfine sea salt
• 60 mlwater
• 2 tbspfried shallots (optional but traditional for extra crunch)

Instructions

1. 1

   Cut the tempeh into small matchsticks about 4 cm long and 1 cm thick so they fry evenly and keep a pleasant bite. Pat the pieces dry with a clean kitchen towel because surface moisture makes the oil spit and prevents crisp edges.

2. 2

   Heat the neutral oil in a wok or deep skillet to 170°C. Fry the tempeh in 2 batches for 4 to 5 minutes per batch, stirring gently, until the pieces are golden, firm, and lightly crisp rather than dark brown.

3. 3

   Lift the fried tempeh out with a slotted spoon and drain it on a wire rack or paper towels. Pour off the frying oil, leaving exactly 2 tbsp in the wok for the aromatic base.

4. 4

   Set the wok over medium heat and add the sliced shallots, garlic, large red chiles, bird's eye chiles, galangal, lemongrass, Indonesian bay leaves, and kaffir lime leaves. Stir-fry for 3 to 4 minutes until the shallots soften, the garlic turns pale gold, and the herbs smell fragrant.

5. 5

   Add the kecap manis, palm sugar, tamarind paste, fine sea salt, and water to the wok. Simmer for 3 to 5 minutes, stirring often, until the bubbles become thick and glossy and the sauce lightly coats the back of a spoon.

6. 6

   Return the fried tempeh to the wok and toss continuously for 2 to 3 minutes so every piece is coated in the sweet-spicy glaze. Keep the heat at medium-low at this stage because kecap manis and palm sugar can scorch quickly.

7. 7

   Turn off the heat and remove the bruised galangal and lemongrass if you prefer not to serve them. Let the tempe orek stand for 5 minutes before serving so the glaze firms slightly and clings to the tempeh.

8. 8

   Transfer the tempe orek to a serving bowl and scatter the fried shallots over the top. Serve it warm or at room temperature with steamed rice, vegetables, and sambal as part of an Indonesian family meal.