Tempeh Kecap

Bahan-bahan (5 porsi)

• 2 (8-ounce) blocks of tempeh
• ¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, vegetable oil)
• 3 medium shallots, (thinly sliced*)
• 6 g arlic cloves, (thinly sliced)
• 3 Fresno chile peppers, (thinly sliced**)
• 1 lemongrass stalk, (outer layers peeled, then minced or grated)
• 4 fresh lime leaves, (finely chopped (or 10 to 12 dried makrut lime leaves, left whole))
• 1 bay leaf
• 2 medium red/orange/yellow bell peppers, (thinly sliced)
• ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts are fine too)
• 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)***
• 1 ½ tablespoons organic brown sugar or cane sugar****
• 1 tablespoon soy sauce or tamari
• Lime juice to squeeze on at the end ((optional))
• Cooked white/brown/sticky rice for serving