Tempeh Masala is a simple yet delicious Tempeh recipe. Tempeh is made from fermented soya beans and is an excellent source of protein for vegetarians and vegans. When I moved to Singapore, I was introduced to this. I tried for the first time about 20 years ago. The strong fermentation smell turned me off. I gave up after that first attempt. Last year, I decided to give it another shot.
I brought the fresh Tempeh from the wet market and always brought it when I was about to use it. I recently tried this recipe and enjoyed it. It’s served with chilli sauce. The addition of chilli sauce creates a distinct flavour. Maggi chilli sauce was used. You can substitute a spicier one.
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Ingredients for making Tempeh masala :
- Tempeh – 160g
- birds eye red chili – 3 (slit into 2. Adjust to your spice level)
- Garlic – 2 Pods (peeled and chopped)
- Onion – 1/2 Sliced
- Tomatoes – 1/2 (medium size. Sliced)
- Salt to taste
- Turmeric powder – 1/4 teaspoon
- Red chili sauce – 1 tablespoon
- Oil – 2 teaspoon
- Coriander leaves – 1 tablespoon
Step by step instruction to make Tempeh masala
Step 1: Cut tempeh into small cubes. keep it aside. Heat oil. Add chilli, garlic, Onion and salt. Fry for 1 min
Step 2: add tomatoes and fry for a min. Add turmeric powder, Tempeh mix well.
Step 3: Add chili sauce and mix well. cook for 2 mins and add coriander leaves. Mix well. Switch it off
Step 4: serve hot
Notes
- you can replace Chili sauce with Siracha or schezwan sauce
- If you use the old Tempeh it will give very strong fermented taste.
- You can replace birdseye chili with green chili or sambar powder. I prefer this combo
- You get different Tempeh like chickpea or soya bean or flavoured ones.
Health benefits of Tempeh
- Studies have shown that tempeh helps to improve digestion, reduce cholesterol, strengthen bones and improve brain function.
- Tempeh is good alternative source of protein for vegetarians or vegans
- Tempeh is a versatile ingredient that comes with a variety of health benefits. It’s high in protein, prebiotics, and a wide array of vitamins and minerals.
- Due to the prebiotics presence it helps in digestion
Recipe Card
Tempeh Masala
Ingredients
- 160 g Tempeh
- 3 birds eye red chili slit into 2 - Adjust to your spice level
- 2 pods Garlic (peeled and chopped
- 1/2 Onion sliced
- 1/2 Tomatoes medium, sliced
- Salt to taste
- 1/4 tsp Turmeric powder
- 1 tbsp Red chili sauce
- 2 tsp Oil
- 1 tbsp Coriander leaves
Instructions
- Cut tempeh into small cubes. keep it aside. Heat oil. Add chilli, garlic, Onion and salt. Fry for 1 min
- add tomatoes and fry for a min. Add turmeric powder, Tempeh mix well.
- Add chili sauce and mix well. cook for 2 mins and add coriander leaves. Mix well. Switch it off
- serve hot
Notes
Notes
- you can replace Chili sauce with Siracha or schezwan sauce
- If you use the old Tempeh it will give very strong fermented taste.
- You can replace birdseye chili with green chili or sambar powder. I prefer this combo
- You get different Tempeh like chickpea or soya bean or flavoured ones.
Health benefits of Tempeh
1.Studies have shown that tempeh helps to improve digestion, reduce cholesterol, strengthen bones and improve brain function. 2. Tempeh is good alternative source of protein for vegetarians or vegans 3. Tempeh is a versatile ingredient that comes with a variety of health benefits. It’s high in protein, prebiotics, and a wide array of vitamins and minerals. 4. Due to the prebiotics presence it helps in digestion
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