Tempeh Jalfrezi: Indian-Chinese Style Stir-Fried Tempe in Thick Sauce (Vegan)
Tempeh jalfrezi is a modified version of the popular Indian dish paneer jalfrezi, except that it uses tempeh instead of cottage cheese as a source of protein with lower fat content.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 small red onion, sliced
- 3 shallots, sliced
- 2 cloves garlic
- 1 inch ginger, thinly sliced
- ½ green capsicum, sliced
- ½ tomato, finely chopped
- ½ tomato, roughly chopped
- 200g tempeh
- 3 green bird’s eye chillies, sliced
- 1 tsp coriander powder
- ½ tsp red chilli powder
- Pinch of garam masala
- 1 tsp cumin seeds
- Pinch of turmeric powder
- 1 tbsp chopped coriander leaves
- 2 tbsp vegetable oil
- Salt to taste
Instructions
- 1
Cut the tempeh into 1 inch cubes
- 2
Fry the tempeh until golden, about 5 minutes and set aside (optional).
- 3
In a separate pan, heat the 2tbsp vegetable oil on low heat. Add the cumin seeds until they start to sputter, about 2 min.
- 4
Add the shallots. Fry till they turn golden-brown, about 5-8 minutes.
- 5
Add the garlic and green chillies. Fry till fragrant, about 1 minute.
- 6
Add the following: finely chopped tomatoes, tempeh, coriander powder, red chilli powder, turmeric powder. Stir fry for 5 minutes. Add a bit of water if it looks like it’s burning.
- 7
Add salt and garam masala. Continue stir-frying for another 10 minutes.
- 8
Add all the remaining ingredients (i.e., red onion, ginger, green capsicum, roughly chopped tomatoes, coriander leaves) and cover the pan for 3 minutes.
- 9
Remove the pan and stir-fry for another 2 minutes.