Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)

Name: Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 cup canola oil; 1 lb. plain tempeh , cut into 1/2" x 1" pieces, 1/2" thick; 1 ⁄ 2 tsp. Indonesian shrimp paste; 5 cloves garlic, peeled; 3 Holland chiles, stemmed and seeded; 2 small red Thai chiles, stemmed; 1 plum tomatoes, cored and roughly chopped; Kosher salt, to taste; 2 tsp. kecap manis (sweet soy sauce); Cooked white rice, for serving

Serves
serves 6

JAMES OSELAND

In this Balinese lunch dish, tempeh—fermented soybean cake—is fried until golden and then tossed in a fiery tomato-and-chile sauce. This recipe first appeared in our May 2014 issue with the story Tempting Tempeh.

Ingredients

¹⁄₂ cup canola oil
1 lb. plain tempeh, cut into 1/2" x 1" pieces, 1/2" thick
¹⁄₂ tsp. Indonesian shrimp paste
5 cloves garlic, peeled
3 Holland chiles, stemmed and seeded
2 small red Thai chiles, stemmed
1 plum tomatoes, cored and roughly chopped
Kosher salt, to taste
2 tsp. kecap manis (sweet soy sauce)
Cooked white rice, for serving

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Instructions

Step 1

Heat 1⁄3 cup oil in a 4-qt. saucepan over medium-high heat. Working in batches, fry tempeh until golden brown, 3–4 minutes. Using a slotted spoon, transfer tempeh to paper towels to drain; discard oil. Purée shrimp paste, garlic, chiles, tomatoes, and salt in a food processor until smooth. Add remaining oil to pan; heat over medium-high. Cook paste until fragrant, 12–15 minutes. Stir in reserved tempeh and the kecap manis; serve with rice, if you like.