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Heat oil in pan and fry both tempeh and potatoes until brown and crisp. Drain on paper towels. In food processor, combine shallots, garlic, pepper flakes and salt to a paste. Add to the pan that has been drained of oil. Stir fry briefly, add broth and bring mixture to a boil. Add brown sugar and galangal. Cook 2 minutes. Add tempeh and potatoes and stir fry for 1 minute to return to a serving temperature. Serve.
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