There are days when your soul wants spicy and hot food. Think of Sambal – an indispensable fiery taste from Indonesia. Or the ever-famous Bibimbap chilli sauce made with sweet and umami flavours. Imagine if we combine these two irresistible tastes and make a comfort dish that will spice us up! Are you ready for this incredibly spiced Indonesian Tempeh pasta?
All you need:
1 Pack GC Indonesian Tempeh
4 Tbsp Coconut Oil
1/2 Red Onion (diced)
4″ of Leek Stem (sliced)
1 C Tomato Purée
1 Green Bell Pepper
2 Tbsp Soy Sauce
1 Tbsp Garlic Paste
1 Tbsp Gochujang (or more for increased heat)
3 C Fusilli Pasta
- Cook the pasta in a large pot of water; drain and set aside.
- In a heavy bottom skillet, heat the coconut oil.
- Sauté the diced red onions until aromatic and translucent.
- Add the sliced leeks and sauté for a minute.
- Chop up the tempeh block finely or roughly into cubes.
- Sauté it by adding it to the skillet for 5 minutes, until the edges are crispy and brown.
- Add the tomato purée and cook for 5 minutes.
- Mix garlic, soy sauce and gochujang into a smooth paste.
- Add this mixture to the skillet and cook for a minute.
- Finally, add the diced green bell pepper to this sauce mix.
- Lower the heat and add the drained pasta.
- Switch off the heat.
- Mix well with the sauce, coating thoroughly.
- Close the lid, and let sit for 10 mins before serving warm.
Are you sweating by just reading this mouthwatering recipe? We don’t blame you, go ahead and give this a try. The fusion of Indonesian spices in the tempeh dances beautifully with the Korean Gochujang flavours. The tomato adds a mild acidity to bring all these together. Along with the pasta, it is just next level! Enough said; time to turn on the heat!