Two-Texture Tempeh Sambal
This unique tempeh sambal that combines creamy mashed tempeh with crunchy golden cubes is spicy, savoury and dangerously addictive with hot rice
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
- Kicap manis
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 and a drizzle of kicap manis. Add air-fried tofu and green beans if using. Enjoy with hot rice.
Notes
Two-Texture Tempeh Sambal - Quick Q & A
1. Can I deep-fry the tempeh instead of air-frying it?
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.
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.