Tempeh Sambal with Basil

Ingredients

• 1 packet (8oz) soy tempeh
• 1/2 cup vegetable oil
• 1 cup water
• 1 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 bunch lemon basil (or regular basil), remove the stems

Sambal (Chili Sauce)

• 3/4 cups cup ( about 1 small ) finely chopped onion
• 3 cloves garlic, smashed, minced
• 4 jalapeños, seeded, chopped
• 1 whole jalapeños, chopped
• 1 Roma tomato, coarsely chopped
• 3/4 teaspoons salt
• 1 1/2 teaspoon sugar
• 1/2 cup water

1. Cut tempeh in half lengthwise, cut each half into 1/2 inch thick slices.
2. In a medium bowl, put 1 cup of water, stir in salt and garlic powder. Put in tempeh slices, marinade at least 30 minutes, drain.
3. Put 1/2 cup oil in a large skillet. Heat it on medium high. Shallow fry tempeh pieces until slightly golden brown on both sides ( about 3 minutes on each side), Remove from heat, transfer to a plate lined with paper towels.
4. Remove oil from the skillet.
5. Put about 2 tbsp oil back to skillet. Heat the skillet over medium heat. Stir fry onion and garlic until translucent, about 3 minutes. Add jalapeños and tomatoes, stir fry about 4 minutes. Add 1/2 cup water , salt and sugar. With back of spatula or large spoon mashed the onion, jalapennos and tomatoes. Put tempeh back to the skillet, slightly mashed it, cook a little longer until sambal is dry. Remove from heat.
6. Arrange basil in a serving plate. Put sambal on top of it. Best serve with plain steam rice.