I have seen the vegetarian stall using tempeh to stir fry tofu. Here is my recreation of the dish. Feel free to adjust the amount of chilli sauce, tomatoes and water. Thai chilli sauce will be a good ingredient to use for this dish. I have omitted salt and sugar, as I find that both the chilli and tomatoes is more than enough to flavour this dish.
Preparation: 3 mins, Cooking time: 12 mins
Ingredients (makes 4)
° 2 pieces (100g) fresh tempeh, diced or sliced
° 1 small firm tofu(beancurd), cut into cubes
° oil, for deep-frying
° few sprigs fresh coriander or spring onion, for garnish
° 1 tablespoon chilli sauce
° 1 tablespoon tomatoes sauce
° 1-1½ tablespoons water
1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Heat oil in a deep-fryer or wok. Place the tofu and tempeh in and then fry until golden brown. Drain well on kitchen paper and set aside.
3. Pour the sauce into the work. Throw in the tofu and tempeh and stir-fry briskly for a moment.
4. Dish up, garnish with spring onion or coriander and serve immediately.