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Why You'll Keep Making This
This dish brings together bold Indonesian flavors with the wholesome goodness of tempeh and fresh vegetables. It’s a hearty, nutritious meal that’s both satisfying and full of vibrant colors and textures. Perfect for anyone looking to enjoy plant-based cooking with a twist.
Pro Cooking Tips
- Press the tempeh before cooking to remove excess moisture and help it absorb more flavor.
- Use a mix of colorful vegetables to make the dish visually appealing and nutritionally balanced.
- Cook the tempeh until golden and slightly crispy to add a nice contrast to the tender vegetables.
- Use a mix of colorful vegetables to make the dish visually appealing and nutritionally balanced.
- Cook the tempeh until golden and slightly crispy to add a nice contrast to the tender vegetables.
Directions
Heat some oil in a skillet over medium heat. Toss in the shallots, peppers, tomato, and garlic, and cook them together for about 3 minutes until everything smells amazing. Next, add the tempeh, bell pepper, and okra, giving everything a quick stir to mix it all up. Pour in the broth and add the eggplant, then bring the mixture to a gentle boil and let it cook for around 5 minutes. Turn the heat down, cover the pan, and let it simmer until the veggies are nice and tender, which should take about 5 to 7 minutes. Finally, stir in the coconut milk and brown sugar, and season with salt and pepper to taste. Give it one last mix, and it’s ready to serve!
What To Serve With This Dish
Serve this dish over steamed jasmine rice or with warm flatbreads to soak up the flavorful sauce. It also pairs well with a side of fresh cucumber salad or pickled vegetables to add a refreshing crunch.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the vegetables tender and the tempeh flavorful. For longer storage, freeze in portions and thaw overnight before reheating.
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