Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Tempeh | 100g | 160 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 300 g tempeh
- 100 g peanuts
- 5 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 fresh chili peppers, seeded and thinly sliced
- 3 tomatoes
- 3 tablespoons chili sauce
- 1 teaspoon salt
- 1 tablespoon lime juice
- oil (for deep frying)
- =
Directions
Cut tempeh into thin strips and deep fry until crisp and golden.
Then fry peanuts until crisp.
Heat 1 tbsp oil in wok and fry garlic and shallots for 1 minute and add sliced chilies.
Fry for another minute, add tomato, chili sauce, sugar and salt.
Cook until sauce begin to thicken.
Add tempeh and peanuts and stir to coat with sauce.
Serve with warm rice.
Drizzle lime juice, taste and adjust seasoning if necessary.