Sambal goreng features tempeh and tofu cooked in a rich, mildly spicy homemade chili paste. Delicious, easy to make, and ready in 30 minutes.
This popular Malay dish is commonly served with rice, but it is also great over fried rice and noodles dishes, including Mee Siam, vegetable mei fun, bami goreng, and vegan nasi goreng.
Sambal is a highly popular chili paste here in Malaysia and can be used with almost any ingredients, including vegetables, seafood, fish, eggs, and chicken. We have been loving this sambal goreng that combines both tofu and tempeh.
Serve it with freshly steamed rice and vegetables (including snow-pea stir-fry or garlic green beans), and you will have a satisfying dinner ready in no time!
💚Why you will love sambal goreng
- A vibrant dish packed with flavors and incredibly aromatic
- Lighter version with tofu and tempeh pan-fried instead of deep-fried
- Naturally plant-based without compromising on flavors
- Ready in 30 minutes and requires minimal prep
🌶️What you will need
- Tofu - Extra-firm or super-firm tofu is recommended.
- Lemongrass - Tear away the tough outer layers to the core. Give it a rough chop before blending (Or substitute with 1-2 tablespoons of lemongrass paste).
- Chilies - Deseed your chilies to make a milder dish.
- Coconut milk - Use canned coconut milk, either full-fat or low-fat.
- Kecap manis (Indonesian sweet soy sauce) - A popular Indonesian condiment. Can be substituted with 1 tablespoon soy sauce + 1 teaspoon sugar.
- Tamarind paste - A common ingredient in Southeast Asian cooking. Find it at your local grocery store or online.
✨Substitutions and other add-ins
Protein - I am using a combo of tofu and tempeh, but you can also use either one. Alternatively, substitute with other proteins like seitan (like my Instant Pot seitan), shrimp, beef, or chicken.
Veggies - Other than green beans, you can also add potatoes (parboiled or fried), blanched cauliflower, or French beans.
Make it saucier - Dilute with more coconut milk or vegetable broth.
🔪How to make
Step 1: Make chili paste by blending ingredients in a food processor until smooth.
Step 2: Heat up a non-stick pan and add tofu and tempeh. Pan-fry for 2-3 minutes, or until most sides are browned. Set aside.
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Step 3: Fry chili paste until fragrant, around 2-3 minutes.
Step 4: Add coconut milk and kecap manis to the pan. Bring it to a simmer, then add tofu, tempeh, and green beans. Simmer for 5-8 minutes and enjoy sambal goreng while hot!
💡Tip - Other ways to cook tofu and tempeh
Oven - Preheat the oven to 200 °C/400 °F. Arrange the tofu and tempeh in a single layer on a baking sheet and spray with oil. Bake for 20-25 minutes, until golden brown.
Air fryer - Arrange tofu and tempeh cubes in the air fryer basket, then spray with some oil. Cook for 10-15 minutes at 180 °C/350 °F. You might need to cook in batches if you have a smaller air fryer.
❄️Storing leftovers
Storing - Leftover tofu and tempeh sambal goreng can be refrigerated in an airtight container for 2-3 days. Freezing is not recommended as tofu will release water, causing the dish to go soggy.
Reheating - Reheat in the microwave or stove, adding a splash of water if the mixture looks dry.
🍽️More vegan Asian mains
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📖 Recipe
Indonesian Sambal Goreng (tempeh and tofu)
Ingredients
For chili paste
- 2 stalk lemongrass
- 2-4 chilies deseed to reduce heat
- 1 medium red onion roughly chopped
- 3 cloves garlic
Other ingredients
- ½ block tofu drained, pressed and cubed (200g/7oz)
- 1 block tempeh cubed (225g/8oz)
- 1 cup grean beans cut into 2 inches pieces (150g/5oz)
- ½ cup coconut milk full-fat/light (125ml)
- 1 teaspoon tamarind paste optional, but highly recommended
- 2 teaspoon kecap manis *
- salt to taste
Instructions
- Preparing lemongrass - remove the tough outer layer until you reach the tender inner white core. Give it a rough chop before adding it to the food processor.
- Add all sambal ingredients to a food processor and blend until smooth. Stop to scrape the sides, and add a splash of water if the mixture is not blending well.
- Heat a tablespoon of oil in a large non-stick pan or wok over medium-high heat. Arrange in 1 layer, then pan-fry tofu and tempeh for 2-3 minutes on each side or until most sides are golden. Set aside.
- Add another tablespoon of oil to the pan, and add your chili paste. Fry for 2-3 minutes or until fragrant.
- Add coconut milk, kecap manis, and tamarind paste to the pan. Once the mixture starts to simmer, toss in pan-fried tofu, tempeh, and green beans.
- Simmer for 5-8 minutes or until the green beans are tender, stirring occasionally.
- Give it a taste, adding salt to taste. You sambal goreng is ready to be served.
Notes
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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.
fajpar says
well done... very good recipe