How long can I store leftovers?

Store in an airtight container for up to 3 days in the refrigerator.

Can I make this ahead?

Yes, prepare the components separately and combine them just before serving.

Are there any substitutions for tempeh?

You can substitute with tofu for a different texture.

Can I freeze this dish?

It is not recommended as the coconut milk may separate upon thawing.

How can I adjust the spice level?

Reduce the number of chilies or remove the seeds for a milder flavor.

Malaysian Tempeh Lodeh with Kaffir Lime Infusion

Name: Malaysian Tempeh Lodeh with Kaffir Lime Infusion
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 block tempeh; 2 tbsp soy sauce; 1 tbsp coconut oil, melted; 1 tsp ground coriander; 2 tbsp vegetable oil; 1 onion; 3 cloves garlic; 1-inch piece ginger; 2 red chilies; 400ml coconut milk; 1 cup vegetable broth; 4 kaffir lime leaves; 1 tbsp brown sugar; 1 cup green beans; 1 cup carrots; 1 red bell pepper

A delightful Malaysian curry featuring tempeh and aromatic kaffir lime.

Experience the flavors of Malaysia with this comforting and unique tempeh lodeh, gently infused with kaffir lime leaves for an added citrusy aroma.

1 h 30 min
4
Intermediate

Ingredients

For the Tempeh Marinade

1 block tempeh

cut into cubes

2 tbsp soy sauce

1 tbsp coconut oil, melted

1 tsp ground coriander

For the Curry Base

2 tbsp vegetable oil

1 onion

finely chopped

3 cloves garlic

minced

1-inch piece ginger

grated

2 red chilies

sliced

For the Coconut Broth

400ml coconut milk

1 cup vegetable broth

4 kaffir lime leaves

torn

1 tbsp brown sugar

For the Vegetables

1 cup green beans

trimmed and halved

1 cup carrots

sliced

1 red bell pepper

sliced

Preparation

Marinating the Tempeh

Combine marinade

In a bowl, combine soy sauce, melted coconut oil, and ground coriander.

Coat tempeh

Add the tempeh cubes and mix well to coat.

Marinate

Set aside for at least 30 minutes to marinate.

Preparing the Curry Base

Heat oil

Heat vegetable oil in a large pot over medium heat.

Sauté aromatics

Sauté the onions, garlic, ginger, and red chilies until the onions are translucent.

Do not let the garlic burn as it will turn bitter. Pro Tip: Use a non-stick pot to avoid sticking during the sautéing process.

Cook tempeh

Add the marinated tempeh and cook for another 5 minutes.

Cooking Process

Curry Creation

Add coconut milk, vegetable broth, kaffir lime leaves, and brown sugar to the pot. Stir well.

Simmer Vegetables

Add green beans, carrots, and red bell pepper to the pot, ensuring they are submerged in the broth.

Infuse Flavors

Allow the curry to simmer on low heat for 20-25 minutes until the vegetables are tender.

Plating & Serving