Thai Fried Tempeh with Cashew (Pad Med Mamuang Tempeh) | Asian Inspirations

Ingredients

• 2 cups tempeh (diced in 1.5 cm)
• ½ cup plain flour (to dust the tempeh)
• ¼ cup red capsicum (2cm diced)
• ¼ cup green capsicum (2cm diced)
• ¼ cup yellow capsicum (2cm diced)
• ½ cup brown onion (2cm diced)
• 1 tbsp garlic (chopped)
• ½ cup spring onion (cut 5cm long)
• 2 cups oil for deep-frying
• ¾ cup oil for deep-frying
• ½ cup cashew nut
• ¼ cup dried red chillies
• 1½ tbsp ABC Sweet Soy Sauce
• 2 tsp Squid Brand Fish Sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tbsp Thai chilli paste in soybean oil
• 2 tbsp water