Indonesian Tempeh in Coconut Gravy Recipe

Indonesian Tempeh In Coconut Gravy Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound tempeh, cut into 1/4-inch slices
• 2 tablespoons canola or grapeseed oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 or 2 small serrano or other fresh hot chiles, seeded and minced
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (13.5-ounce) can unsweetened coconut milk
• salt and freshly ground black pepper
• 1/2 cup unsalted roasted peanuts, ground or crushed, for garnish
• 2 tablespoons minced fresh cilantro, for garnish

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. In a large skillet, heat 1 tablespoon of the oil over medium heat
4. Add the tempeh and cook until golden brown on both sides, about 10 minutes
5. Remove from the skillet and set aside
6. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
7. Add the onion, garlic, red and green bell peppers and chiles
8. Cover and cook until softened, about 5 minutes
9. Stir in tomatoes and coconut milk
10. Reduce heat to low, add the reserved tempeh, season with salt and pepper to taste and simmer, uncovered, until the sauce is slightly reduced, about 30 minutes
11. Sprinkle with peanuts and cilantro and serve immediately

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