Pad Med Mamuang Tempeh

Chef Mod

Watch the full recipe below

Ingredients:

Recipe brought to you with the help of our friends at Asian Inspirations

2 cup Tempeh (diced in 1.5 cm)
1⁄2 cup Plain flour (for dust the tempeh)
1⁄4 cup Red capsicum (2 cm diced)
1⁄4 cup Green capsicum (2 cm diced)
1⁄4 cup Yellow capsicum (2 cm diced)
1⁄2 cup Brown onion (2 cm diced)
1 tbsp Garlic 1 tbs (chopped)
1⁄2 cup Spring onion (cut 2 inch long)
1⁄2 cup Cashew nut
1⁄4 cup Dried red chili
1 tbsp Oyster sauce
1 tbsp Light soy sauce
1 1⁄2 tbsp ABC Sweet Soy Sauce
2 tsp Squid Brand Fish Sauce
2 tbsp Thai chili paste in soybean oil
2 tbsp Water
Oil for deep fried

Method:

Put oil on medium heat
Deep fry cashew nut until LIGHTLY golden (the cashew nut will continue cooking after take
out from the oil), set aside
Deep fry dried chili for 10 seconds, set aside
Coat tempeh with flour then deep fry until golden brown, set aside
Heat oil in a pan until hot
Add garlic and onion then stir fry for 1 minute, then turn to high heat
Add capsicum then stir fry for another 1 min
Add all sauces, chili paste and water in the pan, mix well
Add tempeh and toss to get the sauce coat the tempeh
Add cashew nut, spring onion, and fried chili
Ready to serve

Our friends at Wine Selectors suggest pairing this dish with a Viognier.

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