Here’s a recipe for Vegan Balinese Tempeh inspired by the flavors of Bali, adapted to be completely plant-based and free of shrimp paste. This dish is savory, slightly sweet, and packed with umami, making it a perfect addition to your vegan recipe collection. Serve it with steamed rice and your favorite veggies for a complete meal.
Ingredients
- For the tempeh:
- 8 oz (225g) tempeh, cut into 1/2-inch cubes or strips
- 2 tbsp neutral oil (e.g., avocado, sunflower, or coconut oil)
- For the Basa Bali spice paste (or substitute):
- 1-inch piece galangal, peeled and roughly chopped
- 1 stalk lemongrass, white part only, roughly chopped
- 1-inch piece ginger, peeled and roughly chopped
- 1-inch piece fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
- 2-3 candlenuts (or substitute macadamia nuts or cashews)
- 2 shallots, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 kaffir lime leaves, finely sliced (optional, or use lime zest)
- 1 bay leaf
- 1-2 red chillies, deseeded for less heat
- For the sauce:
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1-2 red chillies, sliced (adjust to taste)
- 2 tbsp kecap manis (Balinese sweet soy sauce, or substitute regular soy sauce + 1 tsp coconut sugar)
- 1 tbsp tomato paste
- 1 tbsp palm sugar (or coconut sugar or brown sugar)
- 1/2 cup water
- 1 tbsp lime juice
- 1/4 cup coconut milk (optional, for creaminess)
- For garnish (optional):
- Fresh cilantro or Thai basil
- Lime wedges
- Toasted sesame seeds or crushed peanuts
Instructions
- Prepare the tempeh:
- Steam the tempeh for 10 minutes to soften it and remove any bitterness. Let it cool slightly, then pat it dry.
- Heat 1 tbsp of oil in a large skillet or wok over medium heat. Add the tempeh and cook until golden brown on all sides, about 3-4 minutes per side. Remove the tempeh and set aside.
- Make the Basa Bali spice paste (if using):
- In a food processor or blender, combine the galangal, lemongrass, ginger, turmeric, candlenuts, shallots, garlic, kaffir lime leaves, bay leaf, and chillies. Blend until a smooth paste forms, adding a splash of water if needed.
- Cook the sauce:
- Heat the remaining 1 tbsp of oil in the same skillet over medium heat. Add the finely chopped shallot, minced garlic, and sliced chillies. Sauté for 2-3 minutes until fragrant.
- If using the Basa Bali paste, add 2-3 tbsp of the paste to the skillet and cook for another 2-3 minutes, stirring frequently.
- Stir in the kecap manis, tomato paste, palm sugar, and water. Bring to a gentle simmer and let the sauce thicken slightly, about 3-4 minutes.
- Add the lime juice and coconut milk (if using) and stir to combine.
- Combine the tempeh and sauce:
- Add the cooked tempeh to the skillet, stirring to coat it evenly in the sauce. Simmer for 5-7 minutes, allowing the tempeh to absorb the flavors. If the sauce thickens too much, add a splash of water.
- Serve:
- Transfer the tempeh to a serving dish and garnish with fresh cilantro, lime wedges, and toasted sesame seeds or crushed peanuts.
- Serve with steamed rice, sautéed greens, or a fresh cucumber salad.
Tips for Success
- If you don’t have time to make the Basa Bali paste, you can still achieve great flavor by using the shallot, garlic, chillies, and spices listed in the sauce ingredients.
- Adjust the sweetness and spiciness to your preference by adding more or less palm sugar and chillies.
- For a nut-free version, skip the candlenuts or use sunflower seeds as a substitute.
This Vegan Balinese Tempeh is a celebration of bold, aromatic flavors that will transport you straight to Bali. Whether you make the Basa Bali paste from scratch or simplify the process, this dish is sure to impress. Let me know how it turns out in the comments below! 🌱✨
Give it a try and let us know how it turns out in the comments below. Happy cooking!
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