Malaysian Tempeh Lodeh with Kaffir Lime Infusion
Experience the flavors of Malaysia with this comforting and unique tempeh lodeh, gently infused with kaffir lime leaves for an added citrusy aroma.
Preparation
Get these tasks done before you start cooking.
Marinating the Tempeh
- 1
Combine marinade
In a bowl, combine soy sauce, melted coconut oil, and ground coriander.
- 2
Coat tempeh
Add the tempeh cubes and mix well to coat.
- 3
Marinate
Set aside for at least 30 minutes to marinate.
Preparing the Curry Base
- 1
Heat oil
Heat vegetable oil in a large pot over medium heat.
- 2
Sauté aromatics
Sauté the onions, garlic, ginger, and red chilies until the onions are translucent.
Tip: 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.
- 3
Cook tempeh
Add the marinated tempeh and cook for another 5 minutes.
How to Make Malaysian Tempeh Lodeh with Kaffir Lime Infusion
Total time: 2 h · Yields 4 servings
- 1
Curry Creation
Add coconut milk, vegetable broth, kaffir lime leaves, and brown sugar to the pot. Stir well.
- 2
Simmer Vegetables
Add green beans, carrots, and red bell pepper to the pot, ensuring they are submerged in the broth.
- 3
Infuse Flavors
Allow the curry to simmer on low heat for 20-25 minutes until the vegetables are tender.
Chef's Tips
Further reading
Frequently asked questions
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.
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