Sambal Goreng Tempe
Ingredients
The tempeh and oil
-
28
oz.
tempeh
-
¼
cup
vegetable oil
-
3–4
cups
more vegetable oil for frying
The aromatics and spices
-
1
tsp.
Diamond Crystal kosher salt
-
½
tsp.
Morton kosher salt
-
3
large
shallots
-
12
inches
ginger
-
1
large
plum tomato
-
6
cloves
garlic
-
4–6
pieces
red serrano or Fresno chiles
-
3½
oz.
green beans
-
½
large bunch
Tuscan or curly kale
-
2
stalks
lemongrass
-
4
pieces
makrut lime leaves (optional)
-
3
Tbsp.
kecap manis
-
1
Tbsp.
grated palm sugar or light brown sugar
-
1
tsp.
tamarind concentrate
-
2½
tsp.
tamarind paste
-
2
tsp.
ground coriander
-
1
cup
salted dry-roasted peanuts
For serving
Instructions
- Cut tempeh into sticks and heat vegetable oil in a saucepan until it reaches 350°F.
- Fry tempeh in batches until golden and crunchy, then drain on paper towels and season with salt.
- Prepare the spice paste by chopping shallots, ginger, tomatoes, and garlic, then pulse in a food processor.
- Slice the chiles and prepare the green beans and kale.
- Bruise lemongrass stalks and tear lime leaves if using.
- Make the sauce by mixing kecap manis, palm sugar, tamarind, and water.
- Heat oil in a skillet, add spice paste, lemongrass, and lime leaves, and cook until fragrant.
- Add chiles and coriander, and cook until softened.
- Combine tempeh, green beans, kale, sauce, and peanuts, cooking until the liquid evaporates.
- Serve sambal goreng tempe with steamed white rice.
Nutrition Facts (estimated)
Servings
4 servings
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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