Indonesian Braised Tempeh with Seasonal Vegetables
A hearty braised tempeh dish inspired by traditional Indonesian flavors, featuring seasonal vegetables gently cooked in rich spices and coconut milk. This protein-packed vegetarian meal offers a satisfying and wholesome dinner option by combining classic braising techniques with the vibrant palate of Indonesian cuisine.
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Overview
This Indonesian Braised Tempeh with Seasonal Vegetables combines the nutty flavor of tempeh with vibrant, fresh seasonal vegetables gently simmered in a fragrant sauce of warm spices and creamy coconut milk. The braising technique infuses the tempeh and vegetables with rich, layered flavors, creating a comforting and nutritious vegetarian main dish perfect for dinner.
Why you’ll love it
- Rich in plant-based protein from tempeh, making it a fulfilling vegetarian meal.
- Layered Indonesian spices provide a unique and aromatic flavor profile.
- Seasonal vegetables add freshness and vibrant color, adjustable year-round.
- Coconut milk lends creaminess without dairy, suitable for lactose-intolerant diets.
- Easy to prepare and ideal for batch cooking and leftovers.
Ingredient notes
Tempeh: Use fresh tempeh for best texture and flavor. It can be steamed briefly before cooking to soften if preferred.
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Seasonal vegetables: Recommended vegetables include carrots, green beans, baby corn, kale, or spinach, adjusted to availability and preference.
Spices and aromatics: Traditional Indonesian spices such as turmeric, coriander, ginger, garlic, and lemongrass create authentic flavor.
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Coconut milk: Use full-fat canned coconut milk for a rich sauce; shake well before opening.
Serving & storage
Serve hot over steamed jasmine rice or your favorite grain. Garnish with fresh cilantro or sliced red chili for additional heat.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or coconut milk if the sauce thickens too much.
This dish can be frozen for up to 1 month; thaw overnight in the fridge before reheating. Always reheat to at least 74°C (165°F) to ensure food safety.
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Chef tips
- If tempeh is too firm, steam it for 10 minutes before cooking to soften the texture.
- Adjust chili flakes to your preferred spice level or omit for a milder dish.
- Use seasonal vegetables available to you; firm vegetables work best to hold shape during braising.
- Make sure to stir occasionally during braising to prevent sticking and promote even cooking.
- Let the dish rest covered off heat for 5-10 minutes before serving to enhance flavors.
Ingredients
- 250 g (9 oz)tempeh, cut into 2 cm cubes
- 200 g (7 oz)carrots, sliced diagonally
- 150 g (5 oz)green beans, trimmed and halved
- 100 g (3.5 oz)baby corn, halved
- 2 tbspvegetable oil
- 1 medium (about 120 g)onion, finely chopped
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 stalklemongrass, smashed and chopped
- 1 tspturmeric powder
- 1 tspground coriander
- 1/2 tspground cumin
- 1/2 tspchili flakes (adjust to taste)
- 400 ml (13.5 fl oz)full-fat coconut milk
- 150 ml (5 fl oz)water or vegetable stock
- 1 tbsppalm sugar or brown sugar
- 1 tbspsoy sauce or tamari
- to tastesalt and freshly ground black pepper
- 1 handfulfresh cilantro leaves for garnish (optional)
- to servesteamed jasmine rice
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Equipment
- large frying pan or wok with lid
- wooden spoon or spatula
- knife
- cutting board
Nutrition per serving
- Calories350
- Protein20 g
- Carbs25 g
- Fat18 g
Step-by-step
Step 1
Heat the vegetable oil in a large frying pan or wok over medium heat.Step 2
Add the chopped onion and sauté for 5 minutes until translucent and fragrant.Step 3
Stir in garlic, grated ginger, and chopped lemongrass, cooking for 2 more minutes until aromatic.Step 4
Add turmeric powder, ground coriander, ground cumin, and chili flakes; stir well and cook for 1 minute to release the spices' aroma.Step 5
Add the tempeh cubes to the pan, stirring to coat them evenly with the spice mixture. Cook for 5 minutes, turning occasionally, until tempeh is lightly browned.Step 6
Add the sliced carrots, green beans, and baby corn. Stir to combine with tempeh and spices.Step 7
Pour in the coconut milk and water (or vegetable stock), then add palm sugar and soy sauce. Stir well to incorporate and bring to a gentle simmer.Step 8
Reduce heat to low, cover with a lid, and braise gently for 25 minutes until the vegetables are tender and the sauce has thickened slightly.Step 9
Season to taste with salt and freshly ground black pepper. Remove lemongrass stalks if desired before serving.Step 10
Serve hot, garnished with fresh cilantro leaves if using, alongside steamed jasmine rice.
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