SWEET & SOUR TEMPEH – KERING TEMPE - Cuisine Magazine - From New Zealand to the World

Ingredients

• coconut oil, to shallow-fry
• 2 x 250g packets tempeh, sliced into thin matchsticks
• 4 shallots, finely sliced
• 4 cloves garlic, finely chopped
• 2 tablespoons finely grated ginger
• 1⁄2 teaspoon ground coriander
• 4 tablespoons coconut sugar
• 4 tablespoons tamarind purée
• 2 tablespoons soy sauce (gluten-free if needed)
• 4 makrut (kaffir) lime leaves, ribs removed, leaves finely shredded
• cooked jasmine rice, sliced red chillies and coriander leaves, to serve