Indonesian Egg and Tempeh Stir-Fry
IndonesianOther InternationalDesi eggsMedium
Indonesian egg and tempeh stir-fry — golden tempeh and soft egg in a sweet-savoury kecap sauce with chillies. A hearty, protein-rich dish.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 3 Desi eggs
- 150g tempeh, cubed (alternative: paneer)
- 1 tbsp cooking oil
- 2 tbsp kecap manis or soy sauce with 1 tsp sugar
- 1 fresh red chilli, sliced
- 2 garlic cloves, minced
- 2 spring onions, chopped
- Salt to taste
Method
- Fry the tempeh cubes in oil until golden; remove.
- Scramble the eggs lightly and remove.
- Fry the garlic and chilli for 30 seconds.
- Add the kecap manis and a splash of water.
- Return the tempeh and eggs; toss for 2 minutes.
- Top with spring onions and serve with rice.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)18 g
Fat (estimate)16 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Paneer replaces tempeh easily. Kecap manis is sweet soy sauce — soy sauce with a little sugar works. Cook eggs fully. Contains egg and soy.