Turmeric Tempeh Tamarind Sauce

Here is a delightful variation to explore the versatility of tempeh: Tempeh with Tamarind Sauce. Tempeh, with its ability to absorb and adapt to the flavors it is paired with, becomes a perfect canvas for culinary creativity. This healthy, fermented staple is an essential addition to any pantry.

Adding to the dish’s vibrancy is turmeric, a truly remarkable and revered ingredient. In India, turmeric powder has been cherished for thousands of years for its boundless natural health benefits, held sacred in traditional practices. Recently, the West has embraced turmeric as a celebrated superfood, but in truth, all foods, in their natural essence, are superfoods.

As we reconnect with the nutritional wisdom of our ancestors, who lived harmoniously with nature, we rediscover how spices, vegetables, fruits, roots, and herbs have been instrumental in enhancing health and vitality. These gifts of nature, refined over centuries of use, have contributed to longevity and strength.

Let us rekindle our appreciation for this vibrant tradition with a dish that embodies nourishment and zest for life: Turmeric Tempeh with Tamarind Sauce, a blend that enriches both protein and magnesium in your diet.

Print Recipe

Turmeric Tempeh Tamarind Sauce

Appetizer – Indonesian

By Dada Shivananada – Serves: 6 - 7

Prep Time: 15 mins – Cooking Time: 20 min – Total Time: 35 mins

Ingredients

• 1 block tempeh (250 grams for 2).
• Add more depending on the number of people you're serving
• 1 1/2 tsp turmeric powder
• 1 tsp salt

Instructions

1

Cut tempeh into 2cm / 1-inch cubes.

2

Add a sprinkle of turmeric powder and a dash of salt over the cubes and gently toss until the cubes are thoroughly dusted with turmeric powder.

3

In a large open pan, shallow fry the tempeh in coconut or roasted sesame oil until golden brown. Once done, set aside.

4

Make the tamarind sauce and spoon over the tempeh cubes generously. (See page for the Tamarind Sauce).

5

You can garnish the tempeh with some mung bean or soy sprouts, grated or steamed and cubed carrots, slices of cucumbers, and steamed broccoli around the tempeh. You will have a gorgeous-looking meal.

Notes

In most stores, tempeh is sold in blocks of 250gm / 8.8 oz to 400gm / 14 oz. You can fry, sauté, or bake the tempeh in this recipe. You can even eat it raw. To bake the tempeh, place it on a tray and bake in a preheated 400F oven for 25-27 minutes. You can also use an air fryer, cooking them at 380F for 12-15 minutes, tossing every 5 minutes.