Cauliflower and Tempeh

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…πŸ˜‚. 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
  • Oil

The Sauce

  • 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. Β 

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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