The recipe that I came across was originally sesame beef and broccoli and since I do not eat both, I substituted cauliflower for broccoli and tempeh for beef…😂. As I love both cauliflower and tempeh, I felt that it would be a great substitute and I was not disappointed with the end result.
Tempeh is fermented soybeans and the recipe calls for sambal olek, which is chilli paste made using dried or fresh red chilli. I had a bottle of nasi lemak sambal chilli, which I used or alternatively, you may grind some dried chilli to make a paste or even use chilli sauce.
Do try making this dish as it’s quick and super easy to make and delicious too!
- Cauliflower – 1 head, cut into florets
- Tempeh – 1 pkt, thinly sliced
- Vegetable oil – 2 tbsp
- Garlic – 3 cloves, thinly sliced or minced
- Ginger – 1-inch, grated or sliced
- Soy sauce – 1/4 cup
- Water – 1/4 cup
- Brown sugar – 1/3 cup
- Sambal oelek – 1 tbsp
- Rice vinegar (sub white vinegar) – 1 tbsp
- Sesame oil – 1 tbsp
- Cornstarch – 1 tbsp
- Whisk the sauce ingredients together.
- Heat a large heavy skillet over medium heat and add a little oil.
- Working in batches, add the tempeh in a single layer. Flip each piece over and cook until browned. Remove from pan and keep it aside.
- Add a little bit more oil to the same pan. Add the cauliflower and stir fry for 2-3 mins. Remove from pan and keep it aside.
- Turn the heat down and add a little bit more of oil, if required. Add the ginger and garlic and saute for 1-2 minutes.
- Add the sauce; stir until a thickened and sticky sauce forms. Add cauliflower and tempeh back in and toss gently to coat.
- Serve with rice.