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Sweet & Crispy Tempeh
Sweet & Crispy Tempeh
If you have been following my recipes for a while, you know that I am a chili lover. I also happen to be a lover of Asian food, and this recipe here is inspired by my travels to Indonesia. I am generally not a fan of soy products, but tempeh is a huge exception – I LOVE it. I love how crispy it can get, and this recipe is just amazing. Tempeh itself is fermented soybeans tightly pressed together – very high in protein and also has a lot of fiber. In short – healthy stuff! While I can’t say that the sugar used in this recipe is the healthiest thing on earth, but a little bit of it doesn’t hurt you, and the flavor is worth not having a dessert after this meal. This sweet, sticky and spicy glaze is amazing, and turns a simple bowl of rice into something truly delicious. I served it with red whole grain rice this time, but every type of rice works well. I also added a simple sambal of more chili, and lemongrass, because, well, chili. Sweet and Crispy Tempeh