Recipe by Pamelia Chia

A surprisingly tasty dish where sweet, savoury and spicy come together perfectly. Caramelising sugar creates a deep flavour base, which is enriched with aromatic herbs, pineapple juice and fish sauce. The result? Tempeh in a shiny, sticky glaze.

Ingredients for 2-3 persons
Oil for frying
200 g tempeh, cut into bite-sized triangles
1 tablespoon coconut oil
1 tablespoon sugar
1 stalk lemongrass (bottom part only), finely chopped
1 red chili pepper, finely chopped
2 cloves garlic, finely chopped
3 tablespoons vegetarian fish sauce
240 ml pineapple juice

Pour enough oil into a pan to reach about 2 inches deep and heat over high heat. Once the oil is hot, add half of the tempeh (it should sizzle immediately) and fry for 3 minutes, or until the tempeh is golden brown, similar to a hash brown. Remove the tempeh from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining tempeh. Set aside while you prepare the glaze.

Place the coconut oil and sugar in a separate pan and heat over high heat. Let the sugar melt and caramelize until light brown, stirring occasionally. This will take about a minute.

Add the lemongrass, chili and garlic. Stir fry for half a minute to release the aromas and then add the fish sauce or soy sauce and pineapple juice. Stir well and add the fried tempeh.

Cook over high heat, stirring frequently, until the liquid has reduced and the tempeh is coated with a thick, syrupy glaze.

Eat it with fresh vegetables and rice, noodles, or use it as a sandwich topping!