Sayur lodeh, a vegetable medley with tempeh as the main ingredient and coconut milk on top, is another name for this meal. Seasonal veggies can be added to this classic recipe. Over rice, please.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon canola oil
- 4 small shallots, minced
- 4 whole habanero peppers (Optional)
- 1 medium tomato, diced
- 2 cloves garlic, minced
- ¾ (8 ounce) package tempeh, diced
- 1 medium red bell pepper, diced
- ¼ pound okra, sliced
- 2 cups vegetable broth
- 1 small eggplant, peeled and large diced (Optional)
- 1 tablespoon coconut milk
- 1 teaspoon brown sugar (Optional)
- salt and ground black pepper to taste
Instructions
- Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
- Omit chili peppers for a non-spicy dish.
- Eggplant can be replaced with tamarillo, which would be added with the tempeh.