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.
Servings 2 servings
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 )
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