Oseng Tempe dan Tahu (Indonesian Stir fry Tempeh and Tofu)

Today, I want to make a dish using 2 most popular food in Indonesia. Tofu and tempeh.

I think most of you already familiar with tofu especially if you are vegetarian. Tofu is a very popular food in Asia, especially in East and Southeast Asia. It is a food made by coagulating soy milk and pressing the curds into a soft white block. This pressed soy bean curd is called tofu. There are many different varieties of tofu based on their firmness such as firm tofu, soft tofu, brittle tofu, etc. It is depend on the coagulants that were used during the process.

Source : id.wikipedia.org

In Indonesia, firm tofu is very popular. We call it tahu. We usually fry them, and eat them with chili pepper, or with fermented shrimp paste. In Netherland, i usually find it in Asian grocery store. There are so many different kind of tofu from different country. Japanese tofu, Chinese tofu, Indonesian tofu, and so on.

What is tempeh? Maybe some of you ever heard of it especially when you are talking about vegetarian dish. But I'm not sure all people know what it is. Tempeh is a traditional soy product from Indonesia that is made by controlled fermentation process. The fermentation process will bind soybeans into a cakeform and make tempeh has a higher content of protein, dietary fiber, and vitamins that the soybeans itself. Because of its nutritional value, tempeh often used in vegetarian cuisine as a meat analogue.

Source : id.wikipedia.org

Indonesian people has many different way to cook tempeh. Sometimes, we will marinade tempeh with spices and deep fry them. We call it fried tempeh or tempe goreng. Sometimes we will make a stir fry tempeh with a lot of spices. Sometimes we will boil them together with another vegetables in coconut milk and spices. We call it lodeh. I like them all.  Oh.. I just make myself homesick. So let's get started!!

Ingredients:

• 300 grams tempeh, cut into small cubes (about 1x1x2 cm, no need precise cut)
• 300 grams firm tofu, cut into small cubes (about 1x1x2 cm, no need precise cut)
• 2 chili peppers, remove the seeds and thinly sliced
• 1 medium shallot ( about 3 Indonesian shallots), cut stripes
• 1 clove of garlic, minced
• 2 tbs sweet soy sauce
• 1 tbs soy sauce
• 1/2 tsp galangal (laos) powder 
• about 75 ml (1/4 cup) water 
• 1 tbs palm sugar
• about 1 cup vegetable oil
• salt and pepper

Preparation :

1. In a pan, heat vegetable oil.
2. Fry tempeh until the outside color become brown. 
3. Remove tempeh from the oil, drain them well, and set aside.
4. Fry tofu until the outside color become dark yellow.
5. Remove tempeh from the oil, drain them well, and set aside.
6. In a big pan, heat 3-4 tbs vegetable oil.
7. Put shallot, garlic and chilli peper into the pan and saute them well until shallot become translucent
8. Add fried tempeh and tofu into the pan, stir them well.
9. Add water, both soy sauce, galangal powder, and palm sugar.
10. Keep stirring for about 5-10 minutes and all tempeh and tofu are seasoned well.
11. Add salt and pepper. 
12. Serve it with hot steamed rice.

Serving size : 4-7 person.

Tip : If you are using fresh galangal (laos), use about 3 cm fresh galangal, press it with the side of a  knife, and add it into the pan together with shallots, garlic, and chili pepper.