For most of my life, I regarded tempeh as a sidekick ingredient: a few slices next to nasi lemak, maybe fried with sambal at economy rice stalls, or tossed into a simple home-style stir-fry. I liked it well enough, but I never craved it.
Until this two-texture tempeh sambal changed my mind completely.
While researching tempeh sambal recipes online, I noticed that most versions leaned one way or the other: either the tempeh got mashed into the sambal, giving it body and richness, or it stayed crispy and acted as a crunchy topping.
And I kept thinking — why choose?
What if one sambal could give you both textures at the same time?
That was when the idea struck me: split the tempeh into two portions and give each one a completely different role. This tiny tweak turned out to be the game changer.
The two-texture tempeh trick that makes this sambal so addictive
First, I cut the tempeh into small cubes, toss them lightly in oil and air-fry them until crisp and golden. Air-frying works beautifully here because the tempeh develops a firm, nutty crust without becoming greasy.
Now comes the important part – how the tempeh is treated and incorporated into the sambal.
Half the crispy tempeh gets mashed directly into the sambal. You can use a mortar and pestle, but I just used a potato masher.
Once crushed together with the chilli paste, the tempeh softens slightly and absorbs all those savoury, spicy flavours. Instead of tasting like separate components, the sambal and tempeh become one cohesive thing. The mashed tempeh also thickens the sambal naturally, giving it more body and creaminess so it clings beautifully to hot rice.
As for the remaining half, I scatter those crispy cubes over the top just before serving. This contrast of textures makes the dish so addictive. Bursts of spice, crunch and savoury richness from the soft mashed tempeh and creamy sambal underneath, crunchy tempeh above.
Making the sambal paste
If you’re new to making sambal, you’ll be glad to know that this one is a pretty basic recipe – chillies, garlic, shallots, tomato and belacan. Just fry in oil until the aromatics soften (stir from time to time so you don’t burn the belacan) and then grind everything into a rough paste.
Traditionally, this would be done with a “giling” or mortar and pestle, but I’m a self-professed lazy cook. So how?
My 100%-untraditional-and-100%-guarantee-works answer: use a stick blender. The key is to do quick, controlled pulses so you end up with a granular coarse paste, rather than one that’s completely smooth. You want little bits of texture and bite running through the sambal. Sometimes, I add air-fried tofu and green beans too.
Right before serving, squeeze lime juice over everything. Don’t skip this step, because the acidity cuts through the richness, making all the flavours taste brighter and sharper.
My husband took one bite and immediately went back for more rice.
Confirm tambah nasi wei!
Two-Texture Tempeh Sambal
Equipment
- Airfryer, blender, nonstick saucepan, potato masher
Ingredients
- 1 block tempeh 120-150g, cut into 1cm cubes
- A few tbsp Oil for air-frying and cooking
For the sambal:
- 3 –4 red chillies adjust according to your spice tolerance
- 4 cloves garlic
- 4 shallots
- 1-2 cm belacan
- ½ small red tomato
- Salt and sugar to taste
- Juice of 3–4 limes adjust to taste
Optional:
- Firm tofu cubed
- Green beans chopped
Instructions
- Toss tempeh cubes lightly with oil. Spread in a silicone mould or basket and air-fry at 180°C for 10–12 minutes, until golden and crisp.
- Cut the aromatics - chillies, garlic, shallots and tomato into big chunks. You need to cut the chillies, otherwise they may burst and splatter during frying.
- Heat 2-3 tbsp oil in a pan. Add cut aromatics and belacan. Stir-fry until vegetables begin to wilt, which means they are cooked through.
- Transfer to a blender. Do several short, controlled pulses to get a coarse paste, where individual bits of chilli are still visible. In a bowl, combine the sambal with half the crispy tempeh. Mash roughly using a potato masher.Add lime juice and adjust salt and sugar to taste.
- To finish, top with remaining crispy tempeh cubes. Add air-fried tofu and green beans if using. Enjoy with hot rice.
Notes
Yes. Deep-frying will give you an even crispier texture and richer flavour, though the dish will also become heavier and oilier. 2. How spicy is this tempeh sambal?
The heat level is moderate, but it’s easy to adjust. Add more red chillies for extra kick or reduce the amount if you prefer something milder. 3. Can I make this tempeh sambal vegetarian?
Yes, just omit the belacan. The tempeh itself will provide some of the savoury funk that we associate with sambal, though not as intense as belacan. 4. Why make the sambal coarse, instead of blending it to a smooth paste?
A coarse sambal gives the dish more texture and character. The little bits of chilli, shallot and tomato make the sambal taste more rustic and satisfying. 5. What can I serve with crispy tempeh sambal penyet?
It goes beautifully with hot rice, fried eggs, grilled chicken, cucumber slices or simple leafy vegetable dishes. 6. Can leftovers be stored?
Yes. Store leftovers in the fridge for up to two days. The crispy tempeh will soften over time, but the flavours become even more deeply infused.