Egg Tofu with Tempeh
Simple steps to follow:
Prepare all the ingredients.
Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil heat until hot. Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.
In the same pan, heat pan over medium-high heat, add the remaining vegetable oil. Fry tempeh for about 1-2 minutes or until crispy. Dish up to a plate.
Leaving about 1/2 teaspoons of oil over medium-heat, add shallots and stir-fry for a minute.
Then, add in green chili paste and brown sugar and stir for 1-2 minutes. Next, add in pork sliced into the chili paste, stir-fry everything together and slowly add in water. Allow it to cook for about 4-5 minutes or until cook through.
Stir in the fried tempeh, give it a quick stir to evenly coat for 20 seconds.
Egg Tofu with Tempeh
(YIELD: Makes 1 serving)
Ingredients:
- Egg tofu (cut into 1-inch thickness) – 1 tube
- Pork (thinly sliced) – 1/4 cup
- Tempeh block (cut into stripe) – 1 cup
- Green Chili paste (store bought) – 3 tablespoons
- Shallot (thinly sliced) – 2 shallots
- Brown sugar – 1 1/2 teaspoons
- Water – 1/4 cup
- Vegetable oil – 1/3 cup
Marinade for pork slice
- Vegetable oil – 1 teaspoon
- Sea salt – 1/4 teaspoon
Marinade for tempeh
- Turmeric powder – 1 tablespoons
- Sea salt – 1/2 teaspoon
Instructions:
1. In a bowl, combine marinade ingredients together and add in pork sliced. Mix everything together and set aside.
2. Pat each piece of the egg tofu dry with a paper towel and coat with corn starch. Set aside.
3. Place the saucepan over medium-high heat and add 1 tablespoon of vegetable oil heat until hot.
4. Pan-fry the egg tofu on both sides until golden brown, transfer to a serving plate.
5. In the same pan, heat pan over medium-high heat, add the remaining vegetable oil. Fry tempeh for about 1-2 minutes or until crispy. Dish up to a plate.
6. Leaving about 1/2 teaspoons of oil over medium-heat, add shallots and stir-fry for a minute. Then, add in green chili paste and brown sugar and stir for 1-2 minutes.
7. Next, add in pork sliced into the chili paste, stir-fry everything together and slowly add in water. Allow it to cook for about 4-5 minutes or until cook through. Stir in the fried tempeh, give it a quick stir to evenly coat for 20 seconds.
8. Ladle the chili mixture over the egg tofu.
9. Serve warm with steamed rice.
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