Sambal Goreng Tempe: Tempeh in Chili Sambal is a soy-free Indonesian tempeh dish made with fresh, fermented chickpea tempeh instead of soy.
4 servings · About 35 min · Soy-free
Why fermented chickpea tempeh
Because our tempeh is cultured from chickpeas rather than soybeans, it brings a mild, savory, nutty base that carries bold flavors well and keeps the whole dish soy-free.
Ingredients
- 1 lb fresh tempeh, cubed ½”
- Sambal: 6 dried red chilies, rehydrated (or 3 fresh red chilies)
- 4 shallots, roughly chopped
- 3 cloves garlic
- ½ tsp terasi (shrimp paste), see note
- 3 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 2 tbsp palm sugar or brown sugar
- 1½ tbsp kecap manis
- 2 tbsp neutral oil
- salt to taste
Instructions
- Fry tempeh. 2 tbsp oil, large skillet, medium-high. Cook tempeh cubes 4 to 5 min turning occasionally until golden. Remove.
- Blend sambal base. Chilies, shallots, garlic in blender/food processor. Pulse to coarse paste, leave some texture.
- Cook sambal. Same pan, drizzle of oil. Add blended paste + terasi. Fry medium heat, stirring frequently, 5 to 7 min until paste deepens, fragrant, oil separates from solids (matang, cooking the rawness out).
- Season. Add lemongrass + kaffir lime leaves. Add palm sugar + kecap manis. Stir, cook 2 min.
- Combine. Add tempeh back in. Toss well. Cook 3 to 4 min until sauce clings.
Chef note: Kaffir lime leaves give an irreplaceable floral citrus note. Find at Southeast Asian grocery stores or online, they freeze beautifully.
Make it with
This pairs with Fresh Tempeh. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Quick Tempeh Stir-Fry.
Allergen swaps
Kecap manis → see Tempe Bacem note; terasi = SHELLFISH (has note above for complete replacement).
Frequently asked questions
Is Sambal Goreng Tempe: Tempeh in Chili Sambal soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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