Sambal Goreng Tempeh

Name: Sambal Goreng Tempeh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 shallots; 1 stalk lemongrass, core only; 4 garlic cloves; 1 inch chunk galangal; 1 tomato; 1/4 cup water; 100g Green Beans; 1 large red chilli, optional; 300g tempeh; Oil, for frying; 4-5 small makrut lime leaves; 2 tbsp sambal oelek; 2 tsp tamarind paste; 1-2 tbsp kecap manis; Salt, to taste; sugar, to taste; Steamed rice, to serve

4 steps

Prep:15minCook:15min

If you don’t like tempe(h), try it a more traditional way! Growing up I always knew tempe to be fried crispy and often coated in a sticky or spicy sauce, which is the way the Indonesians do it (my Nini is from Java). It’s often served alongside meat dishes - and all Indonesians know and love it, not just the vegetarian or vegan ones! So I say: more tempe for everyone!

Updated at: Thu, 17 Aug 2023 12:01:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories559.2 kcal (28%)

Total Fat41.4 g (59%)

Carbs31.7 g (12%)

Sugars14.8 g (16%)

Protein23 g (46%)

Sodium761.2 mg (38%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

PASTE

5shallots

1 stalklemongrass

1 inchgalangal

¼ cupwater

OTHER

100ggreen beans

300gtempeh

2 Tbspsambal oelek

2 tsptamarind paste

1 Tbspkecap manis

Instructions

Step 1

Cube your tempeh into small pieces (or even smaller works too - if you want it crispier). Trim and slice your green beans and the chilli diagonally.

Step 2

Into a food processer, add shallots, lemongrass, garlic, galangal, tomato and water and blend into a fine paste.

Step 3

Heat a few inches of oil in a wok or deep saucepan and deep-fry tempeh for a few minutes until golden brown. Drain tempeh on some paper towel and set aside. Carefully pour oil into another vessel to cool down, leaving around 1/3 cup oil. Wipe any oil that may have dripped on the outside of the wok.

Step 4

On medium heat the wok and add your blended paste, sambal oelek and makrut lime leaves. Fry for about 6-7 minutes until sambal has reduced – it should smell amazing, then add your green beans and chili. Fry for a minute then add your tempeh back in. Season with kecap manis, tamarind paste, and salt and sugar to taste. Stir until everything is nice and coated, remove the makrut lime leaves then serve immediately on some hot rice.