Simplified Vegetarian Koloke Malang (Sweet and Sour Tempeh)
A vegetarian take on the classic Koloke Malang, featuring crispy fried tempeh in a tangy and sweet sauce. This recipe simplifies the process for a quicker and easier weeknight meal.
Ingrediënten
- Tempeh
- Cornstarch
- Vegetable Oil
- Red Bell Pepper
- Green Bell Pepper
- Onion
- Garlic
- Ginger
- Pineapple Chunks
- Tomato Sauce
- Rice Vinegar
- Soy Sauce
- Sugar
- Ketchup
- Water
- Sesame Oil
- Green Onions
- Sesame Seeds
Bereidingswijze
- Cut the tempeh into bite-sized cubes. Toss with cornstarch until evenly coated.
- Heat vegetable oil in a wok or large pan over medium-high heat. Fry the tempeh until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
- In the same wok or pan, heat sesame oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant, about 2 minutes.
- Add bell peppers and pineapple chunks. Cook for another 3 minutes, until slightly softened.
- In a small bowl, whisk together tomato sauce, rice vinegar, soy sauce, sugar, ketchup (if using), and water.
- Pour the sauce into the wok with the vegetables. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
- Add the fried tempeh to the sauce and stir to coat. Cook for another 2 minutes to heat through.
- Garnish with green onions and sesame seeds (if using). Serve hot with rice.
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