This sweet and spicy sambal goreng tempeh dish is one of my favorite Indonesian recipes. Although it's inspired by traditional recipes, this one is modified so you’re able to make it using ingredients found at a typical American grocery store.
What is Sambal Goreng Tempeh
Sambal Goreng Tempeh is one of my favorite Indonesian recipes.
Imagine nutty tempeh cut into cute little bites and then fried until crispy.
It's then tossed into the spotlight of a sassy sambal tamarind sauce that's got this killer combo of chilies, garlic, and shallots.
It's spicy, it's sweet, it's EVERYTHING!
As it sizzles and absorbs all that fiery goodness, it transforms into this crispy, caramelized showstopper that'll have your tastebuds saying "Yaaas, Queen!"
This dish is more than just food, it's a whole mood.
You NEED this in your life if you're all about those bold, unapologetic flavors.
Ingredients and Substitutions
- Oil - Any neutral oil will work.
- Tempeh Cakes - Tempeh is traditional but you could also use fried tofu or even fried chicken bits.
- Shallots - If you don't have shallots, you could use onion.
- Bell Pepper - Traditionally red chilis are used but I had a hard time finding them so I used a bell pepper along with sambal.
- Garlic - Fresh garlic is key but if you don't have any, you could leave it out.
- Ginger Paste - Fresh ginger in any form will work - just make sure to chop it finely.
- Lemongrass Paste - I cannot find fresh lemongrass so I'm using paste. If you found fresh, use the inner tender parts of the stalk and cut it finely.
- Sugar - Brown sugar, palm sugar or coconut sugar will work.
- Tamarind Juice - If you can't find tamarind sauce you could also use ABC
- Sambal - If you can't find sambal, you could also use sriracha.
- Scallions - If you don't have scallions you could leave them off and substitute for cilantro.
How to make it
Making this Indonesian Sambal Goreng Tempeh is easier than you might think!
You'll want to begin by heating a medium sized fry pan over medium-high and add oil.
Once the oil is hot, add the tempeh and let it fry for a few minutes on each side; about 3-5 minutes.
️Once it’s golden brown and crispy on most sides, remove it from the heat along with any bits that have fallen off during the fry process.
️If you have about 2-3 tablespoon oil in left in the pan, you can keep it. If not, add 1-3 tablespoon more.
Add shallots, peppers, garlic, ginger and lemongrass and a pinch of salt. Cook down for 5-10 minutes or until soft and slightly caramelizing.
Add the brown sugar, water and tamarind juice and let the mixture begin to bubble and soak in for 2 minutes.
Add fried tempeh back to pan and toss it all together with 1-2 tablespoon Sambal.
Finish with a sprinkle of scallions.
What goes with Indonesian Tempeh
You could start by pairing this dish with some of my easy Asian Avocado Salad with some of my favorite Drunken Eggs or even some bang bang broccoli.
For more tasty Asian-inspired noodle recipes, try this Coconut Kale Noodles, Spicy Garlic Knife cut noodles, Hibachi Noodles, Singapore Street Noodles or these Fusion Spicy Garlic Butter Noodles.
Frequently asked questions
What is Sambal Goreng Tempeh made of?
Sambal Goreng Tempeh, the spicy, saucy, oh-so-satisfying Indonesian dish that's found at traditional Warungs. Basically it's fried tempeh with pepper and onions that's tossed in a sweet and spicy sauce. The sauce is made of tamarind juice, sugar, water, lemongrass and ginger.
What does tempeh taste like?
Tempeh is one of my favorite vegetarian-friendly proteins. It's got notes of earthy nuttiness with a lil' touch of funk. It's best served crispy and hot.
What does sambal goreng taste like?
Sambal goreng is like the Beyoncé of condiments—spicy, sassy, and utterly unforgettable. Imagine a saucy blend of chilies, garlic, and other spices giving your tastebuds the kind of exhilarating rollercoaster ride you brag about to your foodie friends!
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Recipe
Sambal Goreng Tempeh
Equipment
- 1 Fry Pan
Ingredients
- ⅓ cup Oil or more for frying
- 2 8 oz Tempeh Cakes cut into ½” thin pieces
- 2 whole Shallots finely sliced
- 1 whole Bell Pepper finely sliced
- 3 cloves Garlic finely sliced
- 1 tablespoon Ginger Paste
- 1 tablespoon Lemongrass Paste
- 1 pinch Salt
- 3 tablespoon Brown or Palm Sugar
- 2 tablespoon Water
- 2 tablespoon Tamarind Juice
- 1-2 tablespoon Sambal
- 2 tablespoon Scallions finely diced
Instructions
- Heat a medium sized fry pan over medium-high and add oil. Once the oil is hot, add the tempeh and let it fry for a few minutes on each side; about 3-5 minutes.️
- Once it’s golden brown and crispy on most sides, remove it from the heat along with any bits that have fallen off during the fry process. ️
- If you have about 2-3tbsp oil in left in the pan, you can keep it. If not, add 1-3 tablespoon more. Add shallots, peppers, garlic, ginger and lemongrass and a pinch of salt.
- Cook down for 5-10 minutes or until soft and slightly caramelizing.Add the brown sugar, water and tamarind and let the mixture begin to bubble and soak in for 2 minutes.
- Add fried tempeh back to pan and toss it all together with 1-2 tablespoon Sambal. Finish with a sprinkle of scallions.
