Gulai Tempeh (Tempeh Stew)

Gulai Tempeh (Tempeh Stew)

Course: Entree
Cuisine: Indonesian
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Author: Marvellina
Gulai Tempeh (Tempeh Stew)- Pieces of tempeh are cooked in aromatic spices, herbs, and coconut milk. Vegan and gluten-free friendly recipe
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Ingredients

  • 8 oz tempeh cut into 1-inch cubes
  • 8 oz green beans / long beans cut into 3-4 inch length and blanch in boiling water briefly
  • 2 cups chicken broth
  • 2 cups coconut milk
  • 2 Tbsp coconut sugar
  • 1 tsp Salt to taste
  • 1 Tbsp cooking oil

Ground ingredients:

  • 7 Fresno red peppers optional, see notes
  • 3 Thai red chili optional, see notes
  • 4 shallots peeled
  • 4 cloves garlic peeled
  • 1 inch fresh ginger root
  • 3-4 red chilis- optional

Other spices:

Fresh herbs:

  • 4 Kaffir lime leaves tear edges to release flavor. Omit if cannot find
  • 6 Bay leaves
  • 1 stalk lemongrass remove woody end on top, bruised with heavy object

Garnish:

  • Fried shallots crisp bawang goreng

Instructions

  • Place the ingredients for ground spices into a food processor and grind into a paste. Set aside
  • Preheat medium to large pot with cooking oil. When hot enough, add in the ground spices and other spices and saute for about 5 minutes until really fragrant
  • Add fresh herbs and the chicken broth and bring to a gentle simmer. Add green beans and cook for about 5 minutes until soft, but not mushy. Add tempeh and coconut milk and bring to a gentle simmer (do not boil) for another 2 minutes.  
  • Season with coconut sugar and salt to your taste. Garnish with fried shallots crisp and serve as part of a multi-course meal with rice

Notes

If you use chili in the recipe, your gulai will appear more orange in color instead of yellow. I don't add any chili because my kids don't like it spicy. You can also use my all-purpose chili sauce to give that nice orange color.