Vegetarian Ayam Masak Merah

Discover the irresistible charm of Vegetarian Ayam Masak Merah, a vibrant plant-based twist on the classic Malaysian dish! This recipe swaps traditional chicken with golden, pan-fried tempeh, offering a protein-packed base that soaks up the rich, aromatic sauce. Infused with the bold flavors of red chili paste, coconut milk, and fragrant spices like lemongrass, ginger, and lime leaves, this dish delivers a satisfying harmony of spiciness, creaminess, and sweetness. Perfectly balanced and incredibly versatile, it pairs beautifully with steamed rice for an unforgettable meal. Ready in just an hour, this vegetarian take on a beloved classic will delight your taste buds and elevate your weeknight dinner game!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams tempeh
• 3 tablespoons cooking oil
• 1 large, chopped red onion
• 3 minced garlic cloves
• 1 inch, grated ginger
• 1 stalk, crushed lemongrass
• 400 grams canned tomatoes
• 200 milliliters coconut milk
• 3 tablespoons red chili paste
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 1 cup water
• 3 lime leaves
• 1 bunch, chopped coriander leaves

Directions

Step 1

Cut the tempeh into bite-sized cubes and set aside.

Step 2

Heat 2 tablespoons of cooking oil in a large pan over medium heat.

Step 3

Add the tempeh cubes and fry until golden brown on all sides. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of oil.

Step 5

Add the chopped red onion, minced garlic, grated ginger, and crushed lemongrass. Cook until the onion is soft and fragrant, about 5 minutes.

Step 6

Stir in the chili paste and cook for another 2 minutes, allowing the flavors to meld.

Step 7

Add the canned tomatoes, breaking them up with a spoon. Cook until the mixture thickens slightly, about 5-7 minutes.

Step 8

Pour in the coconut milk, soy sauce, sugar, and salt. Stir to combine.

Step 9

Add the water and the lime leaves, then return the fried tempeh to the pan.

Step 10

Stir everything together, bring to a gentle simmer, and cook for about 20 minutes, allowing the sauce to thicken and the tempeh to absorb the flavors.

Step 11

Remove the lemongrass stalk.

Step 12

Garnish with chopped coriander leaves before serving.

Step 13

Serve hot with steamed rice or your choice of sides.

Nutrition Facts

Serving size	(1665.6g)

Amount per serving	% Daily Value*
Calories	1672.9

Total Fat 101.6g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 8mg	0%
Sodium 3886.0mg	0%
Total Carbohydrate 122.7g	0%
Dietary Fiber 14.4g	0%
Total Sugars 49.9g
Protein 92.2g	0%

Vitamin D 0IU	0%
Calcium 681.3mg	0%
Iron 19.3mg	0%
Potassium 3856.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 20.8%

Carbs: 27.7%