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This dish is also known as sayur lodeh, which is a vegetable medley that includes tempeh as the main ingredient topped with coconut milk. This traditional dish can be modified with seasonal vegetables. Serve over rice.
Ingredients
- 1 tablespoon canola oil
- 4 small shallots, minced
- 4 whole habanero peppers (Optional)
- 1 medium tomato, diced
- 2 cloves garlic, minced
- ¾ (8 ounce) package tempeh, diced
- 1 medium red bell pepper, diced
- ¼ pound okra, sliced
- 2 cups vegetable broth
- 1 small eggplant, peeled and large diced (Optional)
- 1 tablespoon coconut milk
- 1 teaspoon brown sugar (Optional)
- salt and ground black pepper to taste
Directions
Step 1
Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
Cook’s Notes:
Omit chili peppers for a non-spicy dish.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 401 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat4g | 20% |
| Sodium567mg | 25% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber12g | 41% |
| Total Sugars15g | |
| Protein22g | |
| Vitamin C112mg | 558% |
| Calcium210mg | 16% |
| Iron5mg | 27% |
| Potassium1398mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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