Indonesian Sambal Goreng Tempeh

A plate of sambal tempeh with fork and glass of water beside.

5 from 7 votes

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.

Prep Time5

Cook Time6

Total Time11

Course: Main Course, Side Dish

Cuisine: Indonesian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 200kcal

Author: Meesha

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

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!
Sambal goreng tempeh can be refrigerated for up to 5 days in a sealed container.

Nutrition