Indonesian Sambal Goreng

💚Why you will love this recipe 

• Vibrant, fiery, and packed with flavors 
• A healthier version that uses pan-fried instead of deep-fried tofu and tempeh
• Packed with protein 
• Wholesome and is naturally vegan and gluten-free 

🤔What is sambal goreng 

Sambal goreng can be directly translated to ‘fried sambal.’  

Sambal is a popular Indonesian and Malaysian condiment made from fresh or dried chilies and aromatics like lemongrass and onion. In some sambal, belacan (shrimp paste) is added to give it a punch of umami flavor. Sambal goreng gets its name as all the veggies and protein are individually fried before adding into the chili paste.

Some of the most common vegetables used in this dish include green beans and potatoes. As for sources of protein, tempeh and tofu are commonly used. In some variations, animal protein like shrimp, beef, and chicken are added too. Yuba (tofu skin) is another popular addition to this dish. 

To keep this recipe vegan-friendly, we will omit shrimp paste and only use tofu and tempeh. 

🌶️What you will need 

📃Ingredient notes and substitutions 

• Tofu - Use extra-firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. For more details, check out this post on how to press tofu. 
• Lemongrass - Make sure to remove the tough outer layers before using. We will only need the white inner stem. You can substitute it with 1-2 tablespoons of lemongrass paste. 
• Chilies - Adjust the amount according to how spicy you want your sambal to be. I deseeded my chilies to further reduce the heat, but you can choose to leave them on. 
• Coconut milk - Full-fat coconut milk will yield the creamiest texture, but lite coconut milk will also work. 
• Kecap manis - A sweetened soy sauce that is popular in Indonesian cooking. You can replace it with 1 tablespoon soy sauce + 1 teaspoon sugar. 

🔪How to make 

Making chili paste - Add all ingredients needed for sambal in a food processor. Blend until smooth, stopping to scrape down the sides. You might need to add a splash of water if the mixture is not blending well. 

Pan-frying tofu and tempeh - Heat a tablespoon of oil in a large non-stick pan or wok over medium-high heat. Pan-fry tofu and tempeh for 2-3 minutes on each side or until most sides are golden. Set aside. 

Frying sambal - Add another tablespoon of oil to the pan, and add your chili paste. Fry for 2-3 minutes or until fragrant. 

Putting everything together - Add coconut milk and kecap manis to the pan. Once the mixture simmers, toss in pan-fried tofu, tempeh, and green beans. Simmer for 5-8 minutes or until the green beans are tender. Your sambal goreng is ready to be served. 

✅Helpful tips 

• Preparing lemongrass - Make sure to thoroughly remove the tough outer parts of your lemongrass, as they are fibrous and unpleasant to chew on. We will only be using the white inner core. 
• Adjusting the spice level - This version of sambal goreng is mildly spicy. If you like it to be extra spicy, I recommend adding more chilies to your chili paste. 
• Use a large pan or wok - This is to ensure that the ingredients are evenly cooked and also to prevent them from leaping out of the pan when tossing. 
• Storing leftovers - Leftover sambal goreng can be refrigerated for up to 3 days. Feel free to add a splash of water during reheating if the mixture seems dry. 

🍳Other ways to cook tempeh and tofu 

Other than pan-frying your tempeh and tofu, you can also air-fry or deep-fry them for sambal goreng. 

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 and tofu cubes in using a spoon/tongs to avoid the oil 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.

Air frying - Arrange the tofu and tempeh cubes in the air-fryer basket, and spray on some oil. Air-fry for 10-12 minutes at 180C/350F or until golden. 

✨Variations and add-ins 

Tofu and tempeh - You can choose to use either of them instead of both. Or, substitute it with a batch of my vegan chicken breast. In some variations, animal proteins like shrimp, beef, and chicken are used but do pan-fry them beforehand. 

Veggies - Other veggies that work well in this sambal goreng include parboiled or fried potatoes, blanched cauliflower, and French beans. 

More gravy - If you like yours to be saucier, add up to 1 cup more of either coconut milk or vegetable broth. 

🍚How to serve 

Below are some dishes to serve it your sambal goreng: 

• Rice - Plain Jasmine rice, fried rice like nasi goreng or sambal fried rice, cauliflower rice 
• Soups and curries - Chinese vegetable curry, napa cabbage soup, Indonesian vegetable soup 
• Vegetable side dishes - Carrot cabbage stir-fry, spinach in coconut milk