• Prep the tempeh: Slice the tempeh into bite-sized cubes.

Cook the tempeh: You can choose either method below

• Air fry the tempeh: Lightly spray with coconut oil or any oil of your choice. Air fry at 200°C (390°F) for about 15 minutes, or until golden and crispy. Set aside.
• Shallow fry the tempeh: Pour cooking oil into a pan to a depth of about 1 cm. Heat until hot, then add the tempeh. Fry for about 2 minutes on one side, then flip and fry the other side for another 2 minutes until golden. Remove and set aside.
• Make the base sauce: In a large fry pan, sauté sliced shallots and garlic until fragrant. Add the sliced red and green chillies and a splash of water, letting everything simmer gently until softened and aromatic.
• Add aromatics: Stir in bruised lemongrass, galangal, and lime leaves. Sauté for another 1–2 minutes to release all the flavours.
• Season the sauce: Pour in the tamarind juice, kicap manis, and palm sugar. Stir everything together to create a sticky, glossy sauce.
• Combine: Add your crispy air-fried tempeh to the pan and toss gently until all the cubes are well coated. Season with mushroom seasoning or salt. Turn off the heat and serve warm with rice.