Tumis Tahu Tempe (Quick Javanese Stir-Fry)

Ingredients

• 200 g firm tofu
• 150 g tempeh
• 2 tbsp neutral oil (for frying)
• 3 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp brown sugar (or palm sugar)
• 120 ml water
• 1 medium carrots, thinly sliced
• 120 g green beans, cut into 1-inch pieces
• 1 small chili (optional), sliced(optional)
• 0.5 tsp salt (optional, to taste)(optional)

Instructions

1. 1

   Prep (15 minutes): Cut tofu into bite-size cubes and tempeh into thin slices. Slice carrots and cut green beans. Finely chop shallots and mince garlic; grate ginger.

2. 2

   Cook (15 minutes): Heat oil in a wok or skillet over medium-high heat. Pan-fry tofu and tempeh until edges are crisp and lightly browned, about 6–8 minutes; remove to a plate.

3. 3

   In the same pan, sauté shallots, garlic, and ginger for 1–2 minutes until fragrant. Add carrots and green beans and stir-fry for 3–4 minutes.

4. 4

   Stir in kecap manis, light soy sauce, brown sugar, and water. Simmer 2–3 minutes until slightly thickened, then return tofu and tempeh to the pan and toss to coat. Cook 1–2 minutes more to heat through and glaze.

5. 5

   Taste and adjust sweetness/salt if needed, then serve hot.