Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)

Fried Tempeh in Tomato Sambal

Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)

In this Balinese lunch dish, tempeh—fermented soybean cake—is fried until golden and then tossed in a fiery tomato-and-chile sauce. See the recipe for Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal) »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.

Sambal Goreng Tempe (Fried Tempeh in Tomato Sambal)
In this Balinese lunch dish, tempeh—fermented soybean cake—is fried until golden and then tossed in a fiery tomato-and-chile sauce.
Yield: serves 6

Ingredients

  • 12 cup canola oil
  • 1 lb. plain tempeh, cut into 1/2" x 1" pieces, 1/2" thick
  • 12 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

Instructions

  1. Heat 13 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.