Good morning friends!
I have a plate of Indonesian meal to share you this morning.
On the picture as you can see I have veggie stir-fry, seasoned rice, and Tempeh nuggets. Do you like tempeh? We love tempeh (and tofu) much in this house, and nope, we don’t have any probs with soy beans, crossing fingers we can forever eat soy beans (well I grew up with soy beans 😉).
Tempeh Nugget
- 2 x 300 g tempeh, steam for 20 minutes, right away mash
- 1 large carrot, grated then chopped
- 2 green onions, thinly sliced
- 4 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp breadcrumbs
- 2 garlic, crushed
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Vegeta powder
- 1 tsp garlic powder
How To
- Mix everything and shape into nuggets
- Roll nuggets in breadcrumbs, fry until golden brown
Additional
- Breadcrumbs for rolling
- Oil for frying
Note
Aquafaba (optional) – some nuggets, I dipped in aquafaba before rolling to breadcrumbs, while some I rolled them straight on the breadcrumbs. Didn’t have any difference in texture.
Mixed Stir Fry
- 1 c frozen okra
- 2 large carrots, thinly sliced
- 3 bell peppers, red orange yellow, sliced
- 1 tbsp olive oil
- 1/2 of a small onion, thinly sliced
- 2 garlic, thinly sliced
- 1 block medium firm tofu, cubed
How To
- Heat oil saute onion and garlic
- Add in veggies, cook for 5 mins, covered
- Meanwhile, slice a medium firm tofu into cubes
- Add in Tofu and cook for another 5 minutes
- Season with Maggi liquid seasoning to taste and 1/2 tsp sesame oil, stir, cook for 5 mins covered
- Then add in 1/4 c chopped flat leaf parsley and cook for another 3 mins
Seasoned Rice
- 2 c rice
- 1/4 c quinoa
- 1 heaping tbsp ground flax seed
- 1 tbsp Vegeta powder
- enough water
How To
- Rinse rice and quinoa, place into rice cooker. Pour in enough water.
- Stir in Vegeta powder and click cook button
Hot Sauce
- 10 red bird eye chilies
- 5 shallots
- 2 tomatoes
- 1/4 c cooking oil
- salt and sugar to taste
How To
- Place everything but salt and sugar into a non stick pan with lid
- Cook in medium heat to soften
- Process to sauce/paste either using mortar and pestle or food processor
Tempeh Nuggets with Seasoned Rice
Servings: 0
Ingredients
Nuggets
- 2 x 300 g tempeh steam for 20 minutes, right away mash
- 1 large carrot grated then chopped
- 2 green onions thinly sliced
- 4 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp breadcrumbs
- 2 garlic crushed
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp Vegeta powder
- 1 tsp garlic powder
- Breadcrumbs for rolling
- Oil for frying
Stir Fry
- 1 c frozen okra
- 2 large carrots thinly sliced
- 3 bell peppers red orange yellow, sliced
- 1 tbsp olive oil
- 1/2 of a small onion thinly sliced
- 2 garlic thinly sliced
- 1 block medium firm tofu cubed
Rice
- 2 c rice
- 1/4 c quinoa
- 1 heaping tbsp ground flax seed
- 1 tbsp Vegeta powder
- enough water
Hot Sauce (Sambal)
- 10 red bird eye chilies
- 5 shallots
- 2 tomatoes
- 1/4 c cooking oil
- salt and sugar to taste
Instructions
Nuggets
- Mix everything and shape into nuggets
- Roll nuggets in breadcrumbs, fry until golden brown
Stir Fry
- Heat oil saute onion and garlic
- Add in veggies, cook for 5 mins, covered
- Meanwhile, slice a medium firm tofu into cubes
- Add in Tofu and cook for another 5 minutes
- Season with Maggi liquid seasoning to taste and 1/2 tsp sesame oil, stir, cook for 5 mins covered
- Then add in 1/4 c chopped flat leaf parsley and cook for another 3 mins
Rice
- Rinse rice and quinoa, place into rice cooker. Pour in enough water.
- Stir in Vegeta powder and click cook button
Sambal
- Place everything but salt and sugar into a non stick pan with lid
- Cook in medium heat to soften
- Process to sauce/paste either using mortar and pestle or food processor
