Indonesian Sambal Goreng (tempeh and tofu)
Sambal goreng features tempeh and tofu cooked in a homemadechili paste that is rich and mildly spicy. Delicious, easy to make, and ready in 30 minutes.
Servings: 4 servings
Calories: 249kcal
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
*Kecap manis - A sweetened soy sauce that is popular in Indonesian cooking. You can replace it with 1 tablespoon soy sauce + 1 teaspoon sugar.
Storing leftovers - Leftover sambal goreng can be refrigerated for 3-4 days in an airtight container. Reheat either in the microwave or on the stove, adding a splash of water if the mixture is too thick.
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/350F. You might need to cook in batches if you have a smaller air fryer.
Nutrition
Calories: 249kcal | Carbohydrates: 19g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 172mg | Potassium: 501mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3mg
