Kerabu Tempeh (Malaysian Tempeh Salad)
A bright, crunchy salad of fried tempeh, fresh herbs and a tangy lime‑chili dressing, perfect as a side or light main.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the oil in a wok over medium‑high heat and fry the tempeh slices until golden and crisp, about 3‑4 minutes per side; set aside to cool.
-
Step 2 of 5
In a large bowl combine cucumber, carrot, chilli and spring onions.
-
Step 3 of 5
Whisk together lime juice, diluted tamarind, sugar and salt until the sugar dissolves; taste and adjust seasoning.
-
Step 4 of 5
Add the fried tempeh to the bowl, pour over the dressing and toss gently with coriander and mint until everything is evenly coated.
-
Step 5 of 5
Serve immediately, or refrigerate for up to 2 hours for the flavours to meld.
Notes from the kitchen
If tempeh is unavailable, firm tofu can be used, pressed and fried the same way. The salad keeps well chilled for a day; stir before serving.
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