Recipe by Pamelia Chia

A surprisingly flavorful dish where sweet, savory, and spicy perfectly come together. Caramelizing sugar creates a deep flavor base, enriched with aromatic herbs, pineapple juice, and fish sauce. The result? Tempeh in a shiny, sticky glaze.

Ingredients for 2-3 servings
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 (plant-based) fish sauce
240 ml pineapple juice

Pour enough oil into a pan so that it is about 5 cm high and heat on high. 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 hashbrown. 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.

Put the coconut oil and sugar in a separate pan and heat on high. Let the sugar melt and caramelize to a light brown color, stirring occasionally. This takes about a minute.

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

Cook on high heat, stirring regularly, until the liquid has reduced and the tempeh is covered with a thick, syrupy glaze.

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