Step 1

Tear tempeh into small-medium chunks with your hands. You could also cube it, but I prefer the organic shape and it's easier to make too.

Step 2

Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add tempeh chunks and allow it to fry (without stirring) until browned on one side. Once golden-brown on one side, give it a stir and allow to brown on the other side. Lift out of the oil with a fork or a slotted spoon and place on a plate lined with a paper towel. Sprinkle with a generous amount of salt and set aside.

Step 3

Use leftover oil (or add another tablespoon of oil if needed to the same pan) to fry diced shallot for about 2-3 minutes on low heat - until translucent.

Step 4

Add garlic, lemongrass, and ginger. Sauté on a very low heat, stirring frequently.

Step 5

Next, add in sambal oelek, coconut sugar and lime juice. Allow the sauce to bubble a little on a low heat. Season with salt.

Step 6

Place fried tempeh in the sauce and stir well to coat.

Step 7

Serve with rice, broccoli and pickles. Garnish with fresh coriander and the green part of the spring onion.