Time
40 min
Serving
2 persons
Calories
401
This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.
Ingredients
- canola oil: 1 Tbsp
- shallots: 4 piece (minced)
- whole habanero peppers: 4 piece (optional)
- medium tomato: 1 piece (diced)
- garlic: 2 clove (minced)
- tempeh: 0.75 pack (8 ounce pack, diced)
- medium red bell pepper: 1 piece (diced)
- okra: 0.25 pound (sliced)
- vegetable broth: 2 cups
- eggplant, peeled and large: 1 piece (diced, optional)
- coconut milk: 1 Tbsp
- brown sugar: 1 tsp (optional)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
