Plant Power Original Tempeh Block, 200g

Product Information

Vegan brand, Plant Power, has launched its tempeh products in the UK supermarket chain Sainsbury’s. Crispy tempeh –to get the best Indonesian fried tempeh, it needs to be fried in oil. It won’t have the same taste or texture if it isn’t fried. Usually tempe kecap is deep fried, but we’ve chosen to pan fry. Sainsbury’s are doing amazing things for the plant-based movement and to be able to partner up with a major retailer like them just shows how far the movement has come. We have amazing things planned with them. The buying team have been fantastic” Mix together the tempeh with the rest of the sauce, and the vegan ribs are ready to serve! Recipe tips and substitutions

Nasi Campur– in Bali, tempeh kecap is almost always served as part of a nasi campur. We definitely recommend you try this! We’ve suggested recipes for a vegan nasi campur below, in the ‘serve this with’ section. Peanuts– ideally, skin on peanuts. This is how it is cooked in Bali, but if you can’t find the skin on peanuts, just use pre-peeled peanuts. Preheat the oven to 180 degrees C/350 F. Add the tempeh strips to a large baking tray lined with parchment paper. Brush them with around ½ of the sauce on both sides, then bake for 25 minutes. Flip half way through.Sweet & spicy– tempeh kecap is sweet and spicy, it’s just the way it is. To get the correct balance, we used fiery fresh red chillies and kecap manis (which is sweet soy sauce), another classic Indonesian ingredient. How to cook tempeh – tempe can be cooked in a number of ways, and some people even say it doesn’t have to be cooked at all (as long as it is pasteurised)! However, we’ve never eaten it before cooking. Tempeh can be deep fried, pan fried, shallow fried, stir-fried or even baked in the oven. We’ve also added it to curries and rice dishes too! Vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe as it launches its first range of products in Sainsbury’s. Tofu is a staple in vegan kitchens as it’s brilliant for absorbing flavours and adding texture to dishes, and now it’s time to tofu’s cooler younger brother – tempeh! Red Chilli– to bring the heat! However, if you don’t want it to be spicy, you can omit the red chilli, but then it will be a slightly different version of tempeh kecap. Alternatively, use a teaspoon of red chilli flakes.

Hill added: “Sainsbury’s are doing amazing things for the plant-based movement and to be able to partner up with a major retailer like them just shows how far the movement has come. We have amazing things planned with them. The buying team has been fantastic. Curry leaves– Indonesian tempeh kecap recipes would usually include salam leaves (an Indonesian bay leaf) as we can’t find them easily in England, we have used the next best thing, curry leaves. This is a switch that learnt from a Balinese chef when we lived there. Until now it’s been more difficult to find tempeh products on the high-street as in the UK it typically only sold online and in health food stores, but vegan start-up company Plant Power is on a mission to make tempeh mainstream in the UK and Europe. Founder of Plant Plower, Lawrence Hill, said: “I first tried tempeh [pronounced ‘tem-pay’] in Bali and had to make it mainstream in the UK. Its superior nutritional benefits make it better than any other meat alternative. Finally, add in the peanuts, tempeh, kecap manis, light soy sauce and sugar. Make sure it is all heated through and everything is well coated with the sauce. And there you have it – a wonderfully sweet and spicy tempe kecap that’s rich with umami flavour! 👩‍🍳 Expert TipsThese vegan ribs are delicious on their own with sesame seeds and scallions to garnish. You can also serve them over a bed of rice, or pasta/noodles of your choice. They would make a great addition to my caramelised onion pasta! Other tofu and tempeh recipes you’ll love These steps are an overview to go with the photos of each stage. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the most perfect tempeh kecap. Optionally add a splash of oil or use oil spray (we prefer oil spray for this step), then add in the garlic, shallots, chillies, ginger, lemongrass, curry leaves and kaffir lime leaves. This should take 3-5 minutes to become fragrant. Soy sauce– to bring the umami flavour needed to balance out the sweetness of the kecap manis. You can swap like for like with tamari if you’d prefer. Lemongrass– to add a slight fragrance. It’s only for flavour and aroma, so it will be removed before serving.

Amount of oil– around 0.5cm of oil in the bottom of the pan will work well. It doesn’t need to cover the tempeh.

Simply mix together soy sauce and water in a large frying pan. Then, add the tempeh strips in a single layer and cook for around 5 minutes over a medium heat once the mixture starts to simmer. Then, flip the tempeh and steam for 5 minutes more. Make the spicy sauce With gut health and plant-based living expected to see huge growth again this year we know tempeh is a product to watch out for.” If there’s one thing we all have to do, it is to avoid waste. Don’t waste anything. Don’t waste electricity, don’t waste food, don’t waste power.

Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn’t completely cover the tempeh pieces. Heat on high, to bring the oil up to temperature. Indonesian tempeh kecap is crispy, sweet and spicy. It’s easy to make, needs just one pan and will be ready in under 30 minutes! Often served as part of nasi campur and other classic Indonesian recipes, like Mi Goreng. Also known as ‘tempe kecap’– this is how it’s spelt in Indonesia. Jump to:

More Vegan Indonesian Recipes

The tempeh is steamed, then baked to ensure the best flavor throughout. As for the texture, it’s meaty, slightly crispy on the outside, and with just the right amount of chewiness. Even if you’ve had bad experiences with bland/boring tempeh in the past, this will change your mind. We’ve created the widest range of tempeh in Europe and have so much more to offer from this amazing product. In the next few months, we will be releasing even more innovative. We can’t wait.” Meat substitutes You sure can! Bake the tempeh as instructed in the recipe, and store it separately from the rest of the sauce in the fridge for up to 3 days. When ready to serve, stir together with the sauce on the stove over a medium-high heat to warm up. How to serve tempeh vegan ribs Pan fried– this recipe is pan fried rather than deep-fried, which is how tempeh kecap would usually be cooked. We do this because we wanted to reduce the amount of oil used in the recipe. But don’t worry, the tempeh will still come out deliciously crispy!