Sambal Goreng | Sweet Spicy Tangy Tempeh | Indonesian Style

coconut

🥗Healthier: toasted sunflower seeds

💰Cheaper: shredded coconut

Toasted sunflower seeds add a nutty flavor while being lower in calories.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: red pepper flakes

Bell peppers provide sweetness without heat.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer a similar crunch with fewer allergens.

lime juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity with fewer calories.

Mix 1 tablespoon of tamarind paste with 3 tablespoons of hot water.

Add 1 teaspoon of dark miso paste and 1 teaspoon of kelp flakes to the tamarind mixture.

Squeeze juice from 1 tablespoon of lemon and add it to the tamarind mixture.

Mix in 2 tablespoons of raw sugar and 3 tablespoons of vegetable stock into the sauce mixture.

Prepare fresh lemongrass by chopping the white tender part and mincing 1 tablespoon worth.

Slice 2 packages of tempeh into equal strips.

Heat high smoke point oil in a large pan and add the tempeh strips, pan-frying until browned.

Remove the fried tempeh and place it on a paper towel-lined plate.

Slice 1/2 large shallot and mince 2 teaspoons each of ginger and garlic.

In the same pan, add the shallots, ginger, garlic, and 3 sliced red chilies.

Pour in the tamarind miso sauce and adjust with more broth and sugar if needed.

Add the fried tempeh back into the pan, coating it with the sauce until thick and sticky.

Garnish the dish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens