I like soy product. One of my favorite fermented soy is tempeh. I am glad I can buy tempeh at regular grocery store here in the US easily. Earlier, I stop at Giant thinking of getting more tempeh since I have used the last one this morning for this spicy tempeh. Unfortunately, the tempeh they sell are all bad. Tempeh should be in beige color and not black. I'll go to the other Giant the next time.
I remember how delicious Gertrude cook her spicy tempeh. So, I am trying to re-create the taste in this recipe. I think I am successful although this recipe is not hot. I am using my roasted cherry bomb hot pepper which is not hot at all. I blend the roasted hot peppers without the seeds. Maybe that is why the blended peppers is not hot.
1 packet of tempeh
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1 tablespoon chopped garlic
2 tablespoons blended hot peppers
1 tablespoon sugar
a pinch salt
The method to cook this spicy tempeh is very important.
Dice the tempeh into smaller pieces.
In a big pot or wok, heat the olive oil on medium high. You may use any cooking oil you like.
Add in the tempeh. Stir for 2 minutes.
Add shallot. I just cut it half and then slice it thinly.
Stir well. By now, turn your stove to medium low.
Add Worcestershire sauce.
Add hot peppers.
There will be a lot of splatter from the grease. That is why I like to use a big pot.
Add sugar. It is important to dash in some sugar when you cook with hot peppers.
Stir for another 3 minutes or until the peppers dry.
Lastly, add garlic. Garlic has to be added at the end so that we will not get a burnt garlic. Burnt garlic is bitter.
Stir for a minute. Turn off the stove.
You can eat this spicy tempeh just like that or eat it as a side dish to your rice and meat.
For me, I had this spicy tempeh with rice porridge. Yummy!