Thai Fried Tempeh with Cashew (Pad Med Mamuang Tempeh)

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

Ingredients

Main Ingredients

• 2 cups tempeh (diced in 1.5 cm)
• ½ cup plain flour (to dust the tempeh)
• ¼ cup red capsicum (2cm diced)
• ¼ cup green capsicum (2cm diced)
• ¼ cup yellow capsicum (2cm diced)
• ½ cup brown onion (2cm diced)
• 1 tbsp garlic (chopped)
• ½ cup spring onion (cut 5cm long)
• 2 cups oil for deep-frying

For Cashew and Red Chilli to Serve

• ¾ cup oil for deep-frying
• ½ cup cashew nut
• ¼ cup dried red chillies

For Sauce

• 1½ tbsp ABC Sweet Soy Sauce
• 2 tsp Squid Brand Fish Sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tbsp Thai chilli paste in soybean oil
• 2 tbsp water

Method

1. To Prep Cashew Nuts & Chillies — In a pot, heat ¾ cup of oil on medium heat.Deep-fry cashew nuts until lightly golden (the cashew nuts will continue cooking even after they are taken out from the oil). Set aside.
2. To Prep Cashew Nuts & Chillies — Deep-fry dried chillies for 10 secs, set aside.
3. To Cook Tempeh — Coat tempeh with flour then deep fry in 2 cups of oil until golden brown, set aside.
4. To Serve — In a pan, heat oil over medium-high heat until the pan is hot.
5. To Serve — Add garlic and onion and stir fry for 1 min, then turn to high heat.
6. To Serve — Add capsicum then stir-fry for another 1 min.
7. To Serve — Add all sauces, chilli paste and water to the pan, mix well.
8. To Serve — Add tempeh and toss to coat the tempeh.
9. To Serve — Top with cashew nuts, spring onion, and fried chillies to serve.