These Indonesian sambal goreng tempeh is spicy, fragrant, and packed with flavors! Pan-fried instead of deep fried, this version is healthier and easier to prepare. All you need is 15 minutes and a handful of ingredients to make this sambal tempeh.
Calling all spice lovers, this sambal goreng tempeh is a must-try! Featuring perfectly browned tempeh cooked in a rich chili sauce, this dish is bursting with flavors. I love pairing it with some freshly steamed rice or sambal fried rice for a quick yet delicious meal.
💚Why you will love this recipe
- Jam-packed with flavors with a nice kick coming from the homemade sambal
- Easy and quick to fix - ready in 15 minutes!
- A healthier version that is pan-fried instead of deep fried
- Super versatile and goes well with any Asian dishes
🤔What is tempeh
Originated in Indonesia, tempeh is made from fermented soybeans that have been pressed into a cake-like shape. It is flavorless and slightly nutty but will take on the flavors of any added sauces or seasonings.
Tempeh has been gaining popularity in the west lately as a plant-based meat substitute due to its high protein content. Some of the more popular ways to enjoy them include baking them, frying them, or adding them to stir-fries. They are even sometimes used to make vegan taco meat!
🌶What you will need
📃Ingredients notes and substitutions
- Chilies - I am using regular chili peppers here, but you can opt for bird’s eye chilies to pack a punch!
- Tamarind paste - Gives sambal a tangy flavor. You can find them in most groceries in the international aisle or at your local Asian market. I usually get my tamarind paste online.
- Sugar - I am using coconut sugar to keep this dish authentic, but you could replace it with other granulated sweeteners like table sugar or brown sugar.
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🔪How to make
Here is a quick rundown of the steps involved in making sambal goreng tempeh. The full recipe will be in the recipe card at the bottom of this post.
Blend all ingredients needed for the sambal until smooth paste forms.
Pan-fry tempeh in a cast-iron skillet/non-stick pan for around 2-3 minutes on each side, or until both sides are golden. Alternatively, you could also choose to deep-fry them. Set aside.
Add chili paste, tamarind paste, and coconut sugar to the same pan. Fry until it turns lightly browned.
Add tempeh in along with soy sauce. Give everything a quick toss or until everything is well mixed. Your sambal tempeh is ready to be served!
✔Helpful tips
- Some tempeh have a slightly bitter taste to them. To remove it, steam your tempeh by simmering it in an inch of water in a pan for around 10 minutes.
- You can adjust the amount or type of chilies used according to your spice tolerance. I am using regular chili peppers, but you could opt for serrano peppers or bird’s eye chilies to dial up the heat!
- Tempeh can be air fried too! Spray some cooking oil on the sliced tempeh, and air fry them for 8-10 minutes at 190C/370F, or until golden brown.
- Sambal goreng tempeh can be refrigerated for up to 5 days in a sealed container.
🍽How to serve
Here are some amazing dishes that pair well with your sambal goreng tempeh:
- Rice - Steamed rice (white or brown), any cooked grains, vegan nasi goreng, cauliflower rice
- Noodles - Mee Siam, chow mei fun, bami goreng
- Appetizers - Vegan lumpia, tofu egg rolls, Thai fresh spring rolls
- Other side dishes - cabbage carrot stir-fry, Pad Pak Thai, sambal eggplant
❔Commonly asked questions
Tempeh can be found in most well-stocked groceries, usually beside tofu and other meat alternatives. You can also find them in your local health food stores.
You can easily reduce the bitterness of tempeh by steaming them. To do so, bring about an inch of water to a boil in a pan, then lower the heat to a gentle simmer. Place in tempeh and let it simmer for 10 minutes. Drain the tempeh, and it is ready to be used!
📖 Recipe
Indonesian Sambal Goreng Tempeh
Equipment
- cast iron skillet (or non-stick pan)
Ingredients
For sambal paste
- 1 tomato roughly chopped
- 3 cloves garlic
- 1 medium shallot roughly chopped
- 2 chilies roughly chopped (deseed for a less spicy version)
Other ingredients
- 1 package tempeh (about 8oz/225g)
- 1 tablespoon coconut sugar or another sweetener
- 2 teaspoon tamarind paste (optional)
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- salt to taste
Instructions
Cooking tempeh
- You can either pan-fry, deep-fry, or cook your tempeh in an air fryer. Pan-frying - Heat up a tablespoon of oil in a cast-iron skillet/non-stick pan over medium-high. Place tempeh slices in one layer and fry for 2-3 minutes on each side, or until both sides are golden. Set aside.Air fryer - Spray some cooking oil on the sliced tempeh, and air-fry them for 8-10 minutes at 190C/370F, or until golden brown.Deep frying - Preheat 1 inch of oil in a medium skillet/pan. Line a large plate with paper towels or absorbent paper. When the oil is hot, gently place the tempeh in using a spoon/tongs to avoid the oil from splashing out.Cook for 2-4 minutes, or until they are golden brown. Drain with a slotted spoon and place them on the lined plate.
Making the dish
- In a food processor or blender, blend together all ingredients needed for the sambal until smooth.
- Heat another ½ tablespoon of oil in the skillet. Add sambal paste along with coconut sugar and tamarind paste into the pan, and fry until the paste has turned slightly brown, around a minute.
- Add in cooked tempeh along with soy sauce. Give everything a quick stir. Taste and add more seasonings, if needed. Your sambal tempeh is ready to be served!
Notes
- Some tempeh have a slightly bitter taste to them. To remove it, steam your tempeh by simmering it in an inch of water in a pan for around 10 minutes.
- You can adjust the amount or type of chilies used according to your spice tolerance. I am using regular chili peppers, but you could opt for serrano peppers or bird’s eye chilies to dial up the heat!
- Sambal goreng tempeh can be refrigerated for up to 5 days in a sealed container.
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Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Sam says
Great recipe! I've made it a few times, and just added tamarind paste for the first time. It really helps; I think it's a necessary part of the recipe and will not go without it again. Additionally, when mixing the sambal, add enough chilis that it tastes a bit too spicy for your preferences as the sugar will turn the heat down several notches; if the sambal tastes ‘just spicy enough’ right out of the blender, it will taste bland when you add sugar.
Nicola says
This was amazing, I'm so happy as I tried tempeh for the first time on a visit to Malaysian Borneo earlier this year and have been craving it ever since, yum yum!!
Meesha says
I am really glad to hear that! 😄