Pan-Tossed Mizuna with Crispy Tempeh & Kecap Manis
Aeroveg Mizuna wilted with golden-crisp tempeh in a sticky kecap manis glaze — a punchy Indonesian-inspired side that pairs with rice, noodles or grilled fish and is ready in 20 minutes.
Tempeh is one of Southeast Asia’s quiet kitchen heroes — high in protein, addictively crispy when fried and built to carry bold sauces. In this Indonesian-inspired side dish, Aeroveg Mizuna wilts in a sticky, sweet kecap manis glaze alongside golden tempeh cubes, its peppery bite cutting through the caramel-sweet soy in a way that makes each mouthful genuinely interesting. It comes together in 20 minutes and goes with almost anything — steamed rice, grilled fish, a bowl of congee.
Method
- Crisp the tempeh. Heat oil in a wide frying pan over medium-high heat. Add tempeh cubes and fry for 4–5 minutes, turning occasionally, until golden and crispy on all sides. Remove with a slotted spoon and set aside on paper towel.
- Sauté the garlic. In the remaining oil, add garlic and chilli (if using) and cook for 30 seconds until fragrant. Keep the heat medium — you want it golden, not brown.
- Wilt the Mizuna. Add Aeroveg Mizuna to the pan and toss over high heat for 1 minute until the leaves just wilt but the stems still have a little bite.
- Add the glaze. Return the crispy tempeh to the pan. Pour over kecap manis and light soy sauce. Toss everything together for 1 minute until the glaze coats both the tempeh and Mizuna evenly.
- Plate and finish. Transfer to a serving plate. Scatter over crispy shallots and squeeze over lime. Serve immediately as a side with steamed rice or noodles.
Aeroveg Mizuna wilts quickly — which is exactly what you want here. High heat and a short time in the pan keeps the stems slightly tender while the leaves absorb the kecap manis glaze without going soggy. Add Mizuna last and keep the toss to 60–90 seconds at most.