Indonesian Sambal goreng tempeh
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
442 kcal
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Course
Main Course
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Cuisine
Indonesian
Indonesian Sambal goreng tempeh
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Sambal-ieve it or not, this dish is so yummy, you will tempeh-rarily be so blissed out, you will not be able to operate heavy machinery. No Indo-ubt about it. Feeling tempeh-ted to cook this yet?
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Ingredients
Spice paste (sambal)
- 1 medium size tomato quartered
- 2 bird’s eye chilies stems removed
- 3 medium size shallots or 1 small onion
- 3 cloves garlic
- 1 teaspoon grated ginger
- 2 teaspoons grated galangal
- 1 stalk lemongrass dry external leaves discarded, thinly sliced
- 3 tablespoons water
Tempeh and Beans
- 14 oz. tempeh
- 1 stalk lemongrass dry external leaves discarded
- 3 tablespoons canola oil sunflower oil, or vegetable oil
- 4 long beans or ½ lb. string beans
- 6 makrut lime leaves optional
- 4 teaspoons coconut sugar
- 2 teaspoons tamarind concentrate
- 1 tablespoon tamari or soy sauce of your preference
Garnish
- 2 bird’s eye chilies thinly sliced
- ¼ cup cilantro leaves
Instructions
- In a food processor or blender, combine the quartered tomato, bird's eye chilies, shallots or onion, garlic, grated ginger, grated galangal, sliced lemongrass, and water. Blend until a smooth paste forms. Set aside.
- Cut the tempeh into 1 cm. thick strips or bite-sized cubes.
- Cut the lemongrass into 3-inch (7.5 cm) sections, and bruise it with the side of a heavy knife or cleaver.
- In a large skillet or wok, heat the oil over medium-high heat. After 60 seconds, when the oil is hot, add the tempeh and stir fry for 6 minutes until lightly browned and crispy, stirring occasionally. Remove the tempeh from the skillet and set aside.
- In the same skillet, add the prepared spice paste and sauté for a few minutes until fragrant.
- Stir in the bruised lemongrass, long beans (cut into 2-inch/5 cm sections) or green beans, and kaffir lime leaves (if using). Cook for a few minutes until the beans are tender, but not overcooked.
- Add the cooked tempeh back to the skillet. Stir in the coconut sugar, tamarind concentrate, and tamari or soy sauce. Mix well to coat the tempeh and vegetables with the flavorful sauce. Continue cooking for another few minutes to allow the sauce to crust the outside of the tempeh.
- Place the contents of the pan into an attractive serving dish, and garnish, if desired, with thinly sliced bird's eye chilies and cilantro leaves
Equipments used:
Notes
- For Instant Pot or Pressure Cooker
- Follow the same steps for preparing the spice paste and tempeh. Instead of using a skillet, use the sauté function on your Instant Pot or pressure cooker. Sauté the spice paste for a few minutes, then add the lemongrass, long beans or string beans, kaffir lime leaves, cooked tempeh, coconut sugar, tamarind concentrate, and tamari or soy sauce. Close the lid and cook on medium pressure for 5 minutes. Once done, carefully release the pressure and garnish with bird's eye chilies and cilantro leaves. Serve and enjoy!
- Other tips:
- I like to limit the oil in my recipes where I can, but if you want crisper, more evenly browned tempeh, you can deep fry the pieces of tempeh instead of stir-frying. Otherwise, if you want to make the dish with even less oil, you can use an air fryer for the tempeh.
Nutrition Information
Show Details
Calories
442kcal
(22%)
Carbohydrates
27g
(9%)
Protein
27g
(54%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
9g
Monounsaturated Fat
13g
Trans Fat
0.1g
Sodium
366mg
(15%)
Potassium
790mg
(23%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
446IU
(9%)
Vitamin C
9mg
(10%)
Calcium
172mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Sodium | 366mg | 15% |
| Potassium | 790mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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