Every time I make this, I’m reminded why it’s such a staple in my kitchen.
The crispy, golden tempeh and rich, gently spiced curry sauce are the perfect match – comforting, full of flavour, and super satisfying with a bowl of fluffy jasmine rice.
Enjoy, Ben.
Tempeh prep:
The tempeh I buy comes in rectangular blocks, which I slice into 1cm-thick pieces. Depending on the brand, yours might vary in shape – just keep them all the same thickness so they cook evenly.
Tips:
Soy sauce: Using both light and dark soy sauce gives the sauce a deeper colour and flavour, but using just one works fine too.
Cooking alternative: To skip frying, spray the coated tempeh lightly with oil and bake or air fry at 180°C fan / 200°C / 400°F for 20-25 minutes, until golden.
Spice level: I use mild curry powder for a gentler flavour, but medium or hot works if you like extra heat.
Make ahead: The sauce can be made a day ahead and kept in the fridge – just reheat gently before serving.
Add the oil to a casserole pot or heavy-bottomed saucepan on a medium heat. Add the onion and carrot, then cook for 8-10 minutes, until the onion is golden brown.
Add the garlic and cook for 2 minutes. Stir in the curry powder and cook for 1 minute, then add the flour and cook for another minute.
Pour in the stock, followed by the light and dark soy sauce. Simmer on a medium heat for 10 minutes, then blend until smooth using a stick blender (or transfer to a blender, then return to the pot). Keep the sauce warm over a low heat.
Meanwhile, cook the rice according to the packet instructions, then set aside with the lid on.
Slice the tempeh into 1cm-thick rectangles or squares and set aside.
In a bowl, mix the flour, milk, and a pinch of salt to make a smooth batter – it should be thick enough to coat the tempeh but still pourable. If it feels too thick, add a splash more milk until it reaches the right consistency. Place the breadcrumbs in a separate bowl.
Dip each piece of tempeh into the batter, then coat in breadcrumbs and set aside.
Add enough oil to a high-sided frying pan to reach about 1/2cm deep. Heat over a medium-high heat. To test if it’s ready, drop in a breadcrumb – if it sizzles immediately, the oil is hot enough.
Fry the tempeh for 2-3 minutes on each side, until golden and crisp, then transfer to kitchen paper to drain any excess oil.
Stir the maple syrup into the curry sauce, then taste and adjust the seasoning with salt if needed. If the sauce feels too thick, loosen it with a splash of water.
To serve, divide the rice between bowls, spoon over the sauce, and top with sliced tempeh, spring onion, and pickled red onion.
