30min 4 ppl
Sambal Goreng Tempe
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 18g
Carbs 20g
Fats 22g
About this dish
Fried tempeh and long beans tossed through a fragrant, tamarind-sharpened chilli sambal, entirely plant-based and full of the same deep savoury heat as its meatier cousins.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Long beanscut into 4cm lengths150 g
- Shallots6
- Garlic cloves4
Plant Proteins
- Tempehcut into thin strips300 g
Tins & Jars
- Tamarind Paste20 g
Dried Goods
- Candlenuts3
- Palm sugar15 g
Spices & Seasonings
- Dried Red Chilliessoaked and blended8
Oils & Condiments
- Vegetable Oilfor frying, plus 40 ml for the sambal500 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Cut the tempeh into thin strips and the long beans into 4cm lengths.
Approx. 8 minutes
2
Heat the frying oil in a wok and shallow-fry the tempeh strips for 4 minutes until golden and crisp, then drain.
Approx. 4 minutes
3
Blend the soaked chillies, shallots, garlic and candlenuts into a smooth paste.
Approx. 8 minutes
4
Pour off most of the frying oil, leaving 2 tablespoons, and fry the paste for 10 minutes until darkened and fragrant.
Approx. 10 minutes
5
Stir in the tamarind paste and palm sugar and simmer for 2 minutes.
Approx. 2 minutes
6
Add the long beans and cook for 4 minutes until just tender.
Approx. 4 minutes
7
Return the fried tempeh to the wok and toss through the sambal for 2 minutes until well coated.
Approx. 2 minutes
