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Tempeh served on a blue plate
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5 from 1 vote

Indonesian Sambal Tempeh ( Tempe Goreng Sambal )

Indonesian sambal tempeh, aka tempe goreng sambal is savory, spicy yet super addicting ! This healthier version is also vegan & easy to make.
Course Main Course, Side Dish
Cuisine Indonesian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 260kcal
Author Meesha



  • Cut the tempeh into ¼ inch thick strips.

To deep-fry

  • Preheat 1 inch of oil in a medium skillet / pan. Line a large plate with paper towels or absorbent papers.
  • When the oil is hot, gently place in the tempeh 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.

To pan-fry ( oil-free version included )

  • Heat up ½ tablespoon of oil in a non-stick pan / well seasoned cast iron skillet. To make it oil-free, simply omit the oil and heat up the pan.
  • Place the tempeh in 1 single layer and cook for 2-3 minutes. Flip, then cook for another 2-3 minutes on the other side.

Cooking the tempeh

  • Heat up ½ tablespoon of oil in a non-stick pan / cast iron skillet. ( Omit oil to make it oil-free). Add in the sambal paste and saute for 1-2 minutes, or until fragrant.
  • Add in the tomato paste, soy sauce and coconut sugar together with 2 tablespoons of water into the pan. Stir until everything is well mix , then add in the tempeh.
  • Toss until tempeh is well coated then turn off the heat. Serve and enjoy !


  • Tempeh can last in the fridge for up to 3 days
  • Nutrition facts calculated is based on the pan-frying method. 


Calories: 260kcal | Carbohydrates: 17g | Protein: 22g | Fat: 28g | Saturated Fat: 5g | Sodium: 572mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 3mg | Iron: 1mg