Chef’s note: Galangal is a root spice with a sharp citrusy flavour, often used in Indonesian cooking. If you can’t find white galangal, you can substitute with regular galangal.
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Crush the chillies, garlic, coconut sugar, white galangal, white peppercorns and salt in a mortar and pestle.
Slice the tempeh into thick strips. Bring the sunflower oil to a high heat in a wok or non-stick pan and fry the tempeh on both sides until golden, then set aside on paper towel.
Meanwhile, chop and rinse the Chinese broccoli. In 2 tablespoons of the tempeh cooking oil, fry the spice paste in the wok over a high heat until fragrant, then add the kaffir lime leaves, Chinese broccoli and tempeh. Fry for 2 minutes, or until the flavours have combined.
Season to taste with salt and serve with hot rice or salad.
8 large red chillies, sliced
4 cloves garlic
2 tbsp coconut sugar
1 tbsp dried white galangal, grated
1 tsp white peppercorns
1 tsp salt
600g tempeh
1 cup sunflower oil
2 kaffir lime leaves
1 bunch Chinese broccoli