Thin slices of tempeh are fried until golden brown, then coated at the last minute in a glossy, tangy-savoury glaze of tamarind, soy sauce and honey. Served with rice, cool cucumber ribbons, coriander and mint, this main course offers plenty of contrast without many complicated steps.
Tempeh has a firm bite and a distinctive, slightly nutty flavour. Don’t cut the slices too thick for this dish: about half a centimetre gives them enough surface area to brown and crisp up while keeping the centre tender. Pat the tempeh dry first. Moisture on the surface slows browning and can make the oil splatter. Use a roomy frying pan and give the slices time; if the pan is overcrowded, they’ll steam rather than crisp up.
Tamarind paste brings a deep, fruity tang that stands up well to the rich tempeh. The acidity varies from brand to brand, so taste the glaze before adding it to the tempeh. Soy sauce adds salt and umami, garlic makes the flavour more savoury, and a little honey rounds off the sharp edge. The glaze is simmered separately for a short time, so you can control its thickness. Brush it onto the fried tempeh only at the end: simmering it in the sauce for too long will soften the crispy surface. If you can’t find tamarind paste, use a little lime juice instead, but add it gradually; the flavour is fresher and less deep.
Cucumber ribbons bring a cool, crisp, juicy bite. Make them with a vegetable peeler and don’t leave them in salt or acid for long, as they’ll lose their firm texture. A squeeze of lime brightens them without adding another heavy dressing. The coriander and mint are not just a garnish here: a generous amount adds a green, fresh aroma that balances the sweet-and-sour glaze. Use mostly the leaves and chop them just before serving so they don’t wilt.
Serve with warm basmati rice, which soaks up the glaze and gives the sour, savoury flavours a little room. You can also use pandan rice; choose a rice that cooks up loose enough to sit alongside the tempeh. Start cooking the rice before frying the tempeh so everything is ready at the same time. Serve the cucumber and herbs on the side or add them to the plate at the end, not to the warm pan. Refrigerate leftover rice and tempeh in sealed containers within two hours and use within two days. Reheat the rice until steaming hot throughout; it’s best to briefly fry the tempeh again in a pan to bring back some of its crisp edges.
Rinse the rice until the water is mostly clear. Put the rice and 225 ml water in a pan and cook according to the packet instructions. After cooking, leave the rice covered for 5 minutes, then fluff it with a fork.
Cut the tempeh into slices about half a centimetre thick and pat them dry with paper towels. In a small bowl, mix the tamarind paste, soy sauce, honey, grated garlic and 2 tbsp water.
Heat the oil in a roomy frying pan over medium-high heat. Fry the tempeh in a single layer, in two batches if needed, for 3–4 minutes per side, until the slices are golden brown and crispy. Set them aside on a plate.
Pour the tamarind mixture into the pan and simmer gently for 1–2 minutes, stirring, until it thickens slightly. Brush both sides of the tempeh with the glaze and remove the pan from the heat.
Use a vegetable peeler to shave the cucumber into long ribbons. Gently toss with the juice of half a lime and the salt. Pick the coriander and mint leaves from the stems.
Divide the rice between two plates. Add the glazed tempeh and cucumber ribbons, then scatter over plenty of coriander and mint. Serve with extra lime wedges.
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