Lime & Jalapeno Tempeh Laksa

When it comes to Vegan protein sources we LOVE Tempeh. Tempeh is a traditional Indonesian foodstuff made from fermented soybeans with a history that can be traced back thousands of years. Similar to Tofu in that both are made from fermenting soy, however this is where the comparison ends as unlike Tofu, Tempeh is made with whole soybeans that are compressed into a firm dense cake. Tempeh is chewy and bears a nutty, earthy taste, with a satisfying bite, perfect for adding interest and protein to a vegan plate/bowl. We like to use Better Nature Organic Tempeh.

When we think of Tempeh and Indonesian food the first dish that comes to mind is a restorative hot bowl of Laksa soup full of delicious fragrant South East Asian aromatics. The following Laksa paste recipe takes full advantage of those fabulous fragrant flavours and ramps up the heat and interest with extra flavour from our Jalapeño and lime hot sauce.


Laksa paste Ingredients (serves 4):

  • 4 large shallots, sliced roughly

  • 4 large garlic cloves

  • 2 lemongrass stalks, white part (bottom 5” or thereabouts) chopped and pounded to release aromatics.

  • 50g ginger or galangal. Ideally a mix of both, roughly chopped

  • A good handful of coriander leaves

  • 4 bird’s eye chiles, seeds removed

  • 3 tbsp neutral tasting oil

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • 1 tsp ground cumin

Broth Ingredients:

Topping Ingredients:

  • 200g Tempeh, cut into 1” cubes. We like to use Better Nature Organic Tempeh

  • Wide rice noodles

  • Lightly steamed Tenderstem broccoli or Bak Chop

  • Lightly steamed Beansprouts

Garnish Ingredients:

  • Fresh chives, finely chopped

  • Sprigs of fresh coriander

  • Bird’s eye chiles, finely chopped

  • Lime wedge


  1. Place all of the prepared fresh paste ingredients plus the oil (omitting the dry spices) into a food-processor and process into a paste.

  2. Add a generous amount of oil to a large hot pan or wok followed by the processed paste mix. Cook over a medium heat for approx 10 minutes to activate the aromatics.

  3. Add the dried spices to the pan and continue to cook for another 5 minutes.

  4. Add 1 Litre of vegan bouillon stock to the pan, cover and simmer at a low heat for approx 20 minutes.

  5. Uncover the pan and add the coconut milk, 4 Tbsp Jalapeño and lime hot sauce. + 4 Tbsp fresh lime juice

  6. Meanwhile in a small frying pan, fry the 1" cubes of tempeh on all sides for approximately 5 mins until lightly golden browned

  7. Prepare your noodles as per manufacturers instructions, steam your Tenderstem broccoli, beansprouts and prepare your garnishes.

Serving suggestions:

To serve, ladle plenty of Laksa broth into deep wide bowls, add your toppings and finish with your garnishes. Serve with a bottle of Jalapeño and lime hot sauce and extra lime wedges on the side.

Previous post Next post

Leave a comment