Ingredients
380 g block tempeh (or 450 g extra firm tofu, pressed and drained)
Neutral oil for panfrying
1 small red onion, diced
1 green chili (e.g., siling haba), diced (see notes)
Salt to taste
For the Sauce:
1 tsp minced garlic
5 tbsp kecap manis (sweet soy sauce), adjust to taste
5 tbsp water
1/8 tsp ground white pepper
1 tbsp chili sauce (e.g., sriracha), adjust according to desired spice level
For the Cornstarch Slurry:
1/2 tbsp cornstarch
1 tbsp room temperature water
For the Garlic Curry Noodles:
2 ramen bricks or bundles of wheat noodles (70g each)
2 tbsp neutral oil
2 tbsp minced garlic
4 tsp curry powder (or more to taste)
2 tsp kecap manis (sweet soy sauce), adjust to taste
4 tbsp water
Salt and pepper to taste
To Finish:
Chopped scallion
Instructions
- For the Tempeh (or Tofu):
If using tempeh, slice it into thin strips or cubes. If using tofu, press the tofu to remove excess water and slice into cubes. Heat neutral oil in a skillet over medium-high heat. Add tempeh (or tofu) and cook until golden and crispy on all sides, about 5-7 minutes. Remove from heat and set aside. In the same pan, sauté diced red onion and green chili until the onion is soft and fragrant, about 2-3 minutes. Season with salt to taste. - For the Sauce:
In a small bowl, mix minced garlic, kecap manis, water, white pepper, and chili sauce. Pour this sauce over the cooked tempeh (or tofu) with sautéed onions and chili. Let it simmer until the sauce thickens slightly, about 2-3 minutes. Prepare the cornstarch slurry by mixing cornstarch and water. Add to the pan and stir well to thicken the sauce. Cook for another 1-2 minutes, then set aside. - For the Garlic Curry Noodles:
Cook the noodles according to package instructions, drain, and set aside. In a large skillet or wok, heat neutral oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in curry powder, kecap manis, and water to create a sauce. Season with salt and pepper to taste. Add the cooked noodles to the skillet and toss in the garlic curry sauce. Cook for another 2-3 minutes, ensuring the noodles are heated through and well-coated. - To Finish:
Plate the garlic curry noodles and top with the sweet and spicy tempeh (or tofu). Garnish with chopped scallions and serve immediately.
Notes
If using tofu, make sure it’s pressed well to remove excess moisture for a better texture.
Kecap manis is a sweet soy sauce; if you can’t find it, substitute with regular soy sauce and a bit of brown sugar or maple syrup.
Adjust the amount of chili sauce to your preferred spice level.
If you prefer a milder dish, reduce the chili sauce and chili pepper or omit them.
For added nutrition and texture, feel free to add vegetables like bell peppers, spinach, or broccoli.
Ensure to avoid overcooking the tempeh (or tofu) after adding it to the sauce to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying, Sautéing, Boiling
- Cuisine: Asian Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
