THAI BASIL TEMPE

Ingredients:

• 200 grams tempe
• 5 cloves of garlic
• 4 Thai chilies
• 1 tablespoon oil for frying
• 1 teaspoon of oyster sauce
• ½ teaspoon light soy sauce
• ½ teaspoon sugar
• 1 splash of dark soy sauce
• 1 handful of Thai holy basil leaves

Instructions

1. Cut the tempe into small bite sized pieces.
2. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife).
3. Pluck a good sized handful of holy basil leaves off the stems.
4. Heat the wok on high heat, and add about 1 tablespoon of oil to the pan.
5. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.
6. Toss in the tempe. Keep stir frying continuously.  If it starts to get dry (2 – 3 minutes), add just a tiny splash of water.
7. Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
8. Grab a handful of holy basil, toss it into the pan, fold it into the tempe, and then immediately turn off the heat.

Nutrition Composition of Thai Basil Tempe :