Hello friends in Vegan community Lovers, Today is Sunday and our family is going out of town. I don't have enough time to make a lot of breakfast menus. I looked in the fridge and there was only purple eggplant and tempeh. Purple eggplant is usually cooked by frying, baking or making chili sauce by frying it first. But since I have to save time, I'm going to make stir-fried purple eggplant with tempeh.
The stir-fried purple eggplant with tempeh that I will make has a refreshing sweet and spicy taste. The sweet taste is obtained from the addition of sweet soy sauce. This dish also has a spicy taste that is obtained from red chilies and ginger, when we chew stir-fried purple eggplant and tempeh, we will find pieces of spicy ginger in the dish and the taste feels fresh in the mouth.
The ingredients
The ingredients that I use to make stir-fried purple eggplant with tempeh are :
200 grams of purple eggplant
2 medium sized tempeh
10 red chilies
5 cloves of garlic
1 Peking onion
1 segment of ginger
1 tomato
1 tablespoon of salt
100 mL of cooking oil
1 pack of ground pepper
3 tablespoons of sweet soy sauce
Preparation
Before cooking ingredients, I will make some preparations, namely:
1.Peel the Peking onion skin, remove the red chili stalk. As for the garlic, before that I peeled the skin of the garlic. After that, wash the garlic, Peking onion, red chili and tomatoes, then slice all the ingredients.
2.Next, cut the tempeh in a dice or square shape.
3.Before cutting the purple eggplant, provide water to soak the purple eggplant pieces so that the purple eggplant pieces don't turn brown. I provide 1 liter of water to soak the purple eggplant pieces. Cut the eggplant into 3-4 pieces like this.
4.Then cut the purple eggplant in an elongated shape like this. After cutting, immediately put it in water, so that the purple eggplant pieces don't turn brown because of the sap.
After I cut all the ingredients, next I will start cooking it.
Cooking instructions
1.Heat the cooking oil, before putting the cooking oil into the pan, I usually preheat the pan for about 5 seconds.
2.Saute all the spices that have been cut, stir-fry until all the spices become wilted and the onions are fragrant.
3.Add the pieces of tempeh, stir until mixed with the spices, then cook the tempeh until the cooking oil level is reduced and the tempeh is light brown.
4.Add the purple eggplant pieces, then stir until well mixed.
5.Add salt, stir until well mixed.
6.Add ground pepper to taste, then stir until well mixed.
7.Add sweet soy sauce, stir until well mixed.
8.Cook until the purple eggplant wilts.
Do not add water to the dish, because the tempeh will not taste good and the purple eggplant will become soft.
The result
Stir-fried purple eggplant and tempeh are ready to serve.
We usually eat it with warm rice. Even though this recipe is made from makeshift ingredients, when we eat it with warm rice, our family and I enjoy it with gusto.
Thank you for reading my posts.
All of my photos took with the camera phone Realme GT Master Limited Edition 5G.
Best Regards
