Authentic Indonesian recipes might require a trip to your local Asian Market. For more information about, or common substitutions for ingredients listed click here
This Indonesian spice/sauce blend really complements Tempeh and ends up being crisp, sticky, sweet, and tangy, with a nice kick. Some of the ingredients might look a little daunting, but they are quite cheap to buy at an asian market, and they last a long time.
Sambal Goreng Tempe, which translates to Spicy Fried Tempeh is quite easy to put together.. and oh so delicious. The last time I made it I didn’t have any curry leaves, went light on the Chilies and served it over rice. Next time I am looking forward to tossing in some flat rice noodles at the end, to kind of recreate ‘drunken noodles’.
Prep Time: 15 min
Cook Time: 15 min
1 8oz package Hearty Vegan Tempeh – Thawed, diced.
2 cups water + 2 tsp salt (For soaking)
6 tbs oil
1 tsp tamarind paste
1 tsp yellow bean paste
3 tbsp water
2 tbsp kecap manis (sweet dark soy sauce)
2 inch piece galangal pounded into paste (or 2 tbsp galangal paste)
2 shallots – Minced
2 large red chillies – Minced*
3 cloves garlic – Minced
2 Curry leaves (Optional – if available)
3 tbsp palm sugar
1 tsp salt
Mix the 2 cups of water with 2 tsp of salt until the salt is completely dissolved. Soak the tempeh in this brine for 5-10 minutes.
Drain and fry in 3 tbsp oil until golden brown
Mix the tamarind paste with 3 tbsp water and set aside.
Heat 3 tablespoons oil in a large frying pan or wok and fry the shallots, garlic, galangal and curry leaves for 3 minutes. Add the yellow bean paste and red chillies and fry for 1 minute.
Add the kecap manis, palm sugar, tamarind water, salt and simmer slowly for 2 minutes. Add the tempeh and mix well.
Serve with rice or noodles!
*If you prefer more or less spicy Sambal you can adjust the amount of red chilies.