Pad Med Mamuang Tempeh

Chef Mod

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:

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

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

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