Sweet spicy sticky tempeh

Ingredients

• serves 2 to 3)
• 2 packets tempeh (which means 4 large pieces in total), sliced cross-wise, about 1cm thick
• 3 to 4 shallots, sliced thinly
• 2 cloves garlic, minced
• 1 red chilli, sliced (de-seed only if you want it less spicy, or leave it out if you are cooking for children)
• 1 to 2 tbsps sugar, adjust according to taste
• Pinch of salt
• Water (about 1/2 to 3/4 cup), adjust accordingly
• 1 Tbsp kicap manis (I use Habhal's Kicap Manis)

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Preparation

• 1. Fry tempeh slices in oil till crispy. Set aside.
  
  2. In a skillet, over a small flame, fry shallots, garlic and chilli till aromatic. When shallots have softened, add some water, sugar and salt, and continue frying till you get a caramelised syrup.
  
  3. Throw in fried tempeh pieces into the skillet and toss to coat them evenly. Add splashes of kicap manis and continue tossing. Once all the tempeh have been coated in the sauce, dish up and serve.

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