Wok-fried tempeh and vegetables
Tempeh is made from fermented soybeans and has a nutty flavor and a firm meaty texture. Here it's combined with red pepper and snow peas to make a simple and satisfying Indonesian-style stir-fry.

1 cup long-grain rice
2 tablespoons kecap manis
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon tamarind puree
2 tablespoons canola or peanut oil
7 oz (210g) tempeh—cut into small cubes
1 red pepper (capsicum)—julienned
16 snow peas (mange tout)—ends trimmed
2 cloves garlic—finely chopped
1 tablespoon grated fresh ginger
1 scallion (spring onion)—thinly sliced on the diagonal
2 tablespoons roughly torn cilantro (coriander) leaves

COOK the rice. WHILE the rice is cooking, mix together the kecap manis, soy sauce, water and tamarind puree in a small bowl. HEAT the oil in a wok over high heat, add the tempeh, red pepper and snow peas and stir-fry for 5 minutes. ADD the garlic and ginger and stir-fry for 1 minute. ADD the sauce mix, scallion and cilantro and stir-fry for 30 seconds. SERVE with rice.