Tempeh is really big in Bali which is exciting for everyone following a plant based diet. Along with local spices, veggies and fresh rice it makes an amazingly flavorful dish. Balinese people often deep fry their tempeh – I decided to go a healthier route and just fry it which does not prevent it from being flavorful. I learned the original version of this dish while taking a cooking class just outside of Ubud. Have a look at my adapted version and try it out.
Makes 2, 20 minutes
- 1 pack of organic tempeh, cut in half and then sliced into thin strips (1/4″ wide)
- 2 cups kale
- 1 scallion
- 2-3 red chilies (I use dried ones)
- 1 tbsp sesame oil
- 2 sprouted tortillas
- 1 tbsp apple butter
- 1/4 cup low sodium soy sauce
- 1/4 cup coconut sugar
- 1/4 cup apple cider vinegar
- 1 tbsp garlic paste
- Fry the tempeh in sesame oil until golden brown.
- Prepare sauce by whisking all ingredients together in a bowl.
- Slice kale and scallions and add to tempeh. Then add sauce and let simmer for 5-10 minutes on low heat until sauce thickens. Then take off the stove top.
- Simply add tempeh filling to your tortillas and enjoy for lunch or dinner.