Ingredients:

250 gr tofu/tahu (bean curd)

250 gr tempeh

2 onions

5 cloves garlic

3 tbsp palmsugar

1 tsp terasi bakar (shrimp paste)

2 tbsp kecap manis (sweet dark soy sauce)

1 tsp salt

2 salam leaves

2 red lomboks (large chilies)

5 cm laos (galangal)

1 tsp asem / tamarinde

3 tbsp water

Oil

500 ml water + 2 tsp salt

Preparations:

§   Mix the water with the salt.

§   Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.

§   Cut the tahu/tofu in dice sized pieces.

§   Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.

§   Mix the asem with the 3 tbsp water.

§   Pound or grind the laos into a paste.

§   Cut the onions, the lomboks and the garlic fine.

§   Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.

§   Then add the terasi and the lomboks and fry this for 1 minute.

§   Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.

§   Then add the tempeh and the tahu/tofu and let in simmer for a few moments.

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.

12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce

Directions:

Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.

by: Chico Juarez

4 teaspoons tamari or soy sauce or Bragg Liquid Aminos
4 teaspoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
1 teaspoon Dijon or brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly-ground black pepper

Tempeh and Broccoli Rabe:

8 ounces tempeh, cut 1/2″ cubes
1/2 cup shallots, diced
1 tablespoon olive oil
1 pound broccoli rabe, washed well, roughly-cut into bite-sized pieces
1 cup diced seeded red pepper
1 tablespoon minced garlic
4 teaspoons nutritional yeast flakes
salt to taste
freshly ground black pepper to taste

Directions:

In a medium bowl, whisk together all of the marinade ingredients. Add the tempeh cubes and toss gently to thoroughly coat with the marinade. Cover, place the bowl in the refrigerator, and allow the tempeh to marinate for 1 hour or more.
After 1 hour, transfer the tempeh cubes to a non-stick skillet, and cook, while stirring often, for 8 to 10 minutes or until the tempeh is well browned and crisp around the edges. Remove the skillet from the heat, transfer the tempeh to a plate, and set aside.
Wipe out the skillet, return it to medium heat, and saute the shallots in the olive for 2 minutes to soften slightly. Add the broccoli rabe and continue to saute the mixture for an additional 5 minutes. Add the red pepper and garlic and saute an additional 3 minutes.
Add the reserved tempeh, nutritional yeast flakes, and season the mixture to taste with salt and freshly ground black pepper. Stir well and continue to cook the mixture an additional 1 to 2 minutes to allow the flavors to blend.
Serve as a main dish, side dish, or toss with cooked grains or pasta for a heartier dish.
Serves 2 to 4.

from Mari 84

7 oz Indonesian Cuisines tempeh, sliced
1 stem (stalk) of lemon grass, crushed/smashed flat
2 bay leaves
1/2 inch of fresh galanga, crushed/smashed flat
2 1/2 cups of tap water

Spices:

½ medium size Onion chop fine
3 cloves garlic crushed/smashed flat
1/2 tsp coriander powder
1 tsp of salt
2 tbs of brown sugar or coconut brown sugar
1/2 tsp of coconut powder
1 tsp of “sambal oelek” (coarse red chili sauce), if you like it
sweet and “hot”.

How to prepare them:

Mix all the ingredients. All spices are grounded with chopper until it becomes coarse. Sauté the coarse spices on medium heat until most of the spices “bumbu” cook. Add the tempeh into the sauté spices, and mix them. Add a little water so about just above the tempeh and mix with the spices, close the pan with small heat, simmer until almost the water being absorbed by the tempeh.
Stir occasionally; take out the tempeh put into the colander.

Finally, fry the moist tempeh and submerged in sufficient oil on medium-high heat until the color of the tempe changes to light
brown, but the tempe is not crispy. Serve warm. Enjoy!

from Elly Tjan