Oseng Oseng Tempe

Like pasta for most people, tempeh is becoming for me one of those ready-to-cook ingredients that I like to keep on hand just for those occasions when I have nothing particular planned and need to throw together a fast and easy meal. But while it shares with pasta a versatility that can pair it with all kinds of sauces and seasonings, the traditional Indonesian fermented soybean product has the advantage of being rich in proteins.


These crispy but chewy nutty little tempeh wafers in a tangy tomato glaze — an Indonesian recipe that comes from my valued copy of Celia Brooks-Brown's World Vegetarian Classics — take hardly any more time and effort than making a pot of macaroni and cheese, and are irresistibly delicious. Serve with some carbohydrates in the form of rice and some vegetables and you have a simple, tasty and complete meal.


Of course, as I like to remind my readers, the benefits of tempeh or any soy product can only be realized by finding brands that properly ferment the otherwise harmful soybeans — one of the most indigestible of all legumes because of their very high content of enzyme inhibitors and phytic acids which actually block the absorption of essential minerals and cause potential intestinal problems. Unfortunately, this rules out almost all tofu and soy milk products — in Western countries, these are almost universally manufactured through modern non-fermentation production methods that remove only some of the inhibitors and hardly any of the phytates, and denature the very proteins that are supposed to be of benefit in the first place. Tempeh, however, is more often than not produced through fermentation, but buyers should also look for a brand that properly inoculates the soy with Rhizopus culture and that is neither pasteurized nor pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product.

Oseng Oseng Tempe

Recipe by Lisa Turner From World Vegetarian Classics: Over 220 Essential International Recipes for the Modern Kitchen Cuisine: Southeast Asian Published on May 23, 2008 Chewy and nutty tempeh fried until crispy and coated with a tangy and spicy tomato glaze — an extraordinary and delicious simple light lunch or side dish Print this recipe Ingredients: 1/4 cup sesame oil or more 12 oz tempeh, cut into narrow 2-inch strips 6 shallots, sliced 1 1/2 tablespoons tomato paste 3 teaspoons tamari 1 teaspoon dried red chili flakes 1/2 teaspoon brown sugar juice of 1 lime Instructions: Heat the sesame oil in a large wok or saucepan over medium-high heat. Add more sesame oil as necessary to raise the level to at least 1 inch. As soon as the oil is hot but not smoking, toss in the tempeh slices and sauté until a light golden color on all sides, about 10 minutes. Add the shallots and continue to fry, stirring frequently, for another 10 minutes or until both the tempeh and shallots are brown and crispy. Remove with a slotted spoon and drain on paper towel. Meanwhile, whisk together the remaining ingredients in a small bowl. Place the tempeh and shallots in another bowl, and mix in the sauce to coat. Serve warm. Makes 4 servings