This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.
Preparation Details
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 2
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
Steps
- 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.
