In a food processor, grind shallots, garlic, galangal until smooth.
Heat 2 tablespoons oil in a frying pan, cook tempeh until golden brown and drain the excess oil with paper towel.
Heat 1 tablespoon oil in a frying pan and saute the spice paste, ginger lemongrass, bay leaf, chili until fragrant for about 3 minutes.
Return the tempeh to the pan, season with salt, sweet soy sauce. Keep stirring until the tempeh bites are fully coated with the spice mixture and soy sauce.
Serve with Village Harvest Origins Collection - Lemon Rice