Crispy fried tempeh and noodles from The Tofu Cookbook by Becky Johnson
Often cooked at street stalls, this fermented tofu can be served as a snack or as part of a selection of Indonesian dishes. For a more substantial dish it is served here with stir-fried noodles. Yo...
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Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Spatula
- Slotted spoon
- Paper towel
- Mixing bowl
- Serving platter
Ingredients
- 25 g/1 oz fresh galangal or fresh root ginger, finely chopped
- 4 garlic cloves, finely chopped
- 3–4 fresh red chillies, seeded and finely chopped
- 45 ml/3 tbsp coconut or groundnut (peanut) oil
- 4 shallots, finely chopped
- 150 ml/¼ pint/⅔ cup kecap manis (Indonesian sweet soy sauce)
- 30 ml/2 tbsp unsalted peanuts, crushed
- 1 small bunch fresh coriander (cilantro) leaves stir-fried noodles
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