Sambal Goreng Tempeh

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cut the tempeh into matchsticks no thicker than 5 mm — thicker pieces will not crisp all the way through.

   Mark done

2. Heat the oil to 170C and fry the tempeh in three batches for 4 to 5 minutes each, until deep golden and hard.

   Mark done Start 4 min timer

3. Drain on a rack and let them cool completely. Do not stack them.

   Mark done

4. Blend the soaked chillies, shallots and garlic to a coarse paste.

   Mark done

5. Heat 3 tablespoons of the frying oil in a wok and fry the paste for 8 minutes over medium heat until it darkens and the oil separates.

   Mark done Start 8 min timer

6. Add the lemongrass, lime leaves, tamarind, palm sugar and salt.

   Mark done

7. Cook 5 to 6 minutes, stirring, until the sugar has melted and the sambal is thick, glossy and sticky rather than runny.

   Mark done Start 5 min timer

8. Turn the heat to high, add the cooled tempeh and the peanuts, and toss for 60 seconds only, until every piece is coated.

   Mark done Start 60 sec timer

9. Tip onto a tray in a single layer to cool slightly, which keeps it crisp.

   Mark done

10. Serve at room temperature with rice, scattered with fried shallots.

    Mark done

Chef’s Tips

• Thin matchsticks and a proper fry. Soft tempeh will not survive the sambal.
• Cool the tempeh before it meets the sauce.
• Sticky sambal, not saucy. Sixty seconds of tossing, then out of the pan.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Gado gado
• Iced tea

Storage & Reheating

Airtight at room temperature for 5 days — it stays crisp. Do not refrigerate.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.