Indonesian Tempeh Manis with Sweet Soy and Pineapple
Indulge in this classic Indonesian dish featuring tempeh coated in a caramelized sweet soy sauce with vibrant pineapple for a fruity twist.
Preparation
Get these tasks done before you start cooking.
Marinating the Tempeh
- 1
Combine Tempeh and Marinade
Combine tempeh cubes with garlic, sweet soy sauce, lime juice, and vegetable oil in a bowl.
Tip: A pinch of cayenne pepper in the marinade can add a spicy kick.
- 2
Toss and Marinate
Toss to coat evenly and let it marinate for 30 minutes.
- 3
Ensure Even Absorption
Stir occasionally to ensure flavors are absorbed.
Preparing the Pineapple
- 1
Heat Oil
Heat oil in a pan over medium heat.
- 2
Add Pineapple and Salt
Add pineapple chunks and sprinkle with salt.
- 3
Sauté Pineapple
Sauté until golden brown and slightly caramelized, about 5 minutes.
Tip: Do not overcook the pineapple as it can become mushy.
How to Make Indonesian Tempeh Manis with Sweet Soy and Pineapple
Total time: 2 h · Yields 4 servings
- 1
Preparing the Sweet Soy Sauce
In a saucepan, mix sweet soy sauce, brown sugar, water, and tamarind paste. Simmer until slightly thickened.
- 2
Cooking the Tempeh
Pan-fry the marinated tempeh in a skillet over medium heat until evenly browned.
- 3
Combining Ingredients
Add the sauce to the tempeh, gently stir in the pineapple chunks, and let it simmer until flavors meld.
Chef's Tips
Frequently asked questions
Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple provides a better texture and flavor.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can this dish be made ahead?
Yes, you can prepare the sauce and marinate the tempeh up to a day in advance.
Can I substitute the tempeh with tofu?
Absolutely, tofu is a great alternative and absorbs the flavors well.
What can I use instead of tamarind paste?
A mix of lime juice and a touch of brown sugar can serve as a substitute.
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