2 packages tempeh, cut into cubes
grapeseed oil
2 shallots, sliced
3 teaspoons garlic, minced
1 teaspoon ginger, minced
2 red chilis, de-seeded and minced
3 tablespoons palm sugar
1 tablespoon tamarind paste, dissolved in 1/3 cup hot water and then strained
Fry tempeh in grapeseed oil. Reserve.
Sauté shallots, garlic, and ginger in wok. Add remaining ingredients and cook until thickened. Add tempeh. Serve over jasmine rice.