Tofu, Tempe and Baby Eggplants in Salted Soy Beans Sauce

Tofu, Tempe and Baby Eggplants

in Salted Soy Beans Sauce

Salted Soy Beans "YEO's" BRAND.

You can get it from Asian grocery.

For me the good combination to make a nice sauce from it is

to mix it with tamarind puree, palm sugar or sweet soy sauce or brown sugar,

shrimp paste and ginger.

Every cook has their own version, and this one is mine :-)

Ingredients:
1 package of tempe, cubed, lightly fried
1 package of tofu, cubed, lightly fried
4 pcs of baby eggplants
2 tbsp of salted soy beans
1 tbsp juice/water from salted soy beans
1 red chili, sliced
1 knob of ginger, sliced
1 onion, sliced
4 cloves of garlic, thinly sliced
1 tsp of shrimp paste
1 tbsp of palm sugar
1/2 tsp of salt
50-75ml of water
Rice Bran oil


Method:

Heat 2 tbsp oil in a pan, lightly fried tofu and tempe separately.
Then set aside.

Heat 1 tbsp oil in a pan, add onion, sautee until soften

add garlic, chilli, ginger and shrimp paste, sautee until fragrant

Add baby eggplants, mix well and cook until soften

Add salted soy beans, palm sugar, and 50ml of water.

Add more water, if needed.

Add tofu, tempe and baby eggplants, mix well.

Cook for about 2 minutes further.

Switch of the stove and ready to serve.

This is Malaysian Tempeh,
unlike Indonesian Tempe (yes, without h) that dry,
Malaysian Tempeh is wet.

Organic Tofu