Indonesian Sambal Goreng Tempeh Recipe – Crispy & Spicy
The Best Indonesian Sambal Goreng Tempeh Recipe That Actually Works – Let me tell you about the time I nearly gave up on Indonesian sambal goreng tempeh recipe altogether.
Indonesian Sambal goreng tempeh
Ingredients
- 1 medium size tomato (quartered)
- 2 bird’s eye chilies (stems removed)
- 3 medium size shallots (or 1 small onion)
- 3 cloves garlic
- 1 teaspoon grated ginger
- 2 teaspoons grated galangal
- 1 stalk lemongrass (dry external leaves discarded, thinly sliced)
- 3 tablespoons water
- 14 oz. tempeh
- 1 stalk lemongrass (dry external leaves discarded)
- 3 tablespoons canola oil (sunflower oil, or vegetable oil)
- 4 long beans (or ½ lb. string beans)
- 6 Makrut lime leaves (optional)
- 4 teaspoons coconut sugar
- 2 teaspoons tamarind concentrate
- 1 tablespoon tamari (or soy sauce of your preference)
- 2 bird’s eye chilies (thinly sliced)
- ¼ cup cilantro leaves
Instructions
- Combine the quartered tomato, bird's eye chilies, shallots or onion, garlic, grated ginger, grated galangal, sliced lemongrass, and water in a food processor or blender. Blend until a smooth paste forms, then set aside.
- Cut the tempeh into 1 cm-thick strips or bite-sized cubes.
- Cut the lemongrass into 3-inch (7.5 cm) sections and bruise it with the side of a heavy knife or cleaver.
- Heat the oil in a large skillet or wok over medium-high heat. After 60 seconds, when the oil is hot, add the tempeh and stir-fry for 6 minutes, stirring occasionally, until lightly browned and crispy. Remove the tempeh from the skillet and set aside.
- Add the prepared spice paste to the same skillet and sauté for a few minutes until fragrant.
- Stir in the bruised lemongrass, long beans (cut into 2-inch/5 cm sections) or green beans, and kaffir lime leaves (if using). Cook for a few minutes until the beans are tender but not overcooked.
- Return the cooked tempeh to the skillet. Stir in the coconut sugar, tamarind concentrate, and tamari or soy sauce. Mix well to coat the tempeh and vegetables, then cook another few minutes to let the sauce crust the outside of the tempeh.
- Transfer the contents of the pan to a serving dish and, if desired, garnish with thinly sliced bird's eye chilies and cilantro leaves.
Nutrition
It was a Tuesday evening, and I was standing in my kitchen with what looked like a crime scene of burnt aromatics scattered across my stovetop, wondering why I thought I could master this complex Indonesian dish when I could barely manage to not burn toast most mornings.
The tempeh sat there, sad and rubbery, mocking my culinary ambitions while the smoke alarm provided an unwelcome soundtrack to my failure.
But here’s the thing about Indonesian cooking — it has this magical way of humbling you one minute and then absolutely blowing your mind the next.
After that spectacular kitchen disaster, I spent the better part of three weeks obsessing over this recipe, calling my Indonesian friend Sari approximately seventeen times (she was very patient), and burning through enough tempeh to feed a small village.
What I discovered was that sambal goreng tempeh isn’t just another stir-fry — it’s a masterclass in balancing sweet, spicy, tangy, and umami flavors that will make you question everything you thought you knew about plant-based protein.
The breakthrough came when I finally understood that the secret isn’t in rushing through the steps or trying to take shortcuts with pre-made pastes.
It’s about respecting each component: properly browning the tempeh until it’s golden and crispy, taking the time to build that aromatic base from scratch, and letting the flavors meld together in their own sweet time.
Now, this Indonesian sambal goreng tempeh recipe has become my go-to weeknight dinner when I want something that feels both exotic and comforting, and I’m pretty sure it’ll become yours too.
Spicy Indonesian Tempeh Stir-Fry (Sambal Tempe Goreng Recipe)
Sambal goreng tempeh is one of those Indonesian dishes that perfectly encapsulates the complexity and depth of Southeast Asian cooking.
The term “sambal goreng” literally translates to “fried chili sauce,” but that simple translation doesn’t do justice to the symphony of flavors happening in this dish.
It’s essentially tempeh that’s been fried until crispy, then coated in a fragrant, spicy-sweet sauce made from a blend of chilies, aromatics, and seasonings that have been carefully balanced to create something truly magical.
What makes this Indonesian sambal goreng tempeh recipe so special is how it transforms humble tempeh — which, let’s be honest, can be pretty bland on its own — into something absolutely crave-worthy.
The fermented soybean cake soaks up all those incredible flavors while maintaining its satisfying, meaty texture.
Traditional versions often include long beans or green beans for extra texture and color, plus a handful of aromatic ingredients like galangal, lemongrass, and makrut lime leaves that give the dish its distinctive Indonesian character.
The beauty of sambal goreng tempeh lies in its versatility.
In Indonesia, it’s commonly served as part of a larger meal alongside rice and other dishes, but it’s hearty enough to stand alone as a main course.
The sauce strikes this perfect balance between fiery heat from bird’s eye chilies, sweetness from coconut sugar, tanginess from tamarind, and that deep umami richness from the tempeh itself.
Essential Ingredients for Perfect Sambal Goreng Tempeh
Before we dive into the cooking process, let’s talk about the ingredients that make this Indonesian sambal goreng tempeh recipe sing.
The spice paste (or “bumbu” as it’s called in Indonesian) is the heart and soul of this dish, and getting it right is crucial for authentic flavor.
The Aromatic Base
The foundation of any good sambal goreng tempeh starts with fresh aromatics.
You’ll need shallots (or a small onion if shallots are playing hard to get), garlic, ginger, and galangal.
Now, galangal might be the ingredient that sends you on a wild goose chase through three different grocery stores, but trust me — it’s worth the hunt.
Galangal has this bright, almost pine-like flavor that’s completely different from ginger, and it’s what gives Indonesian dishes their distinctive taste.
If you absolutely can’t find it, you can substitute with extra ginger, but the flavor won’t be quite the same.
Lemongrass is another key player that adds a citrusy, floral note to the dish.
When shopping for lemongrass, look for stalks that feel firm and heavy — avoid any that look dried out or yellowed.
You’ll use it in two ways: blended into the spice paste and bruised whole stalks added during cooking for extra fragrance.
The Heat and Flavor Builders
Bird’s eye chilies are traditional for this recipe, and they pack serious heat — we’re talking about chilies that measure 50,000 to 100,000 Scoville units.
If you’re heat-sensitive, start with just one chili and work your way up.
The tomato in the spice paste might seem unusual, but it adds body and a subtle sweetness that balances the heat beautifully.
For the sauce components, coconut sugar provides that characteristic Indonesian sweetness, while tamarind concentrate brings the tangy complexity that makes your taste buds sit up and pay attention.
If you can’t find coconut sugar, brown sugar works as a substitute, though the flavor will be slightly different.
Step-by-Step Indonesian Sambal Goreng Tempeh Recipe
Now let’s get into the actual cooking process.
This Indonesian sambal goreng tempeh recipe might seem like it has a lot of steps, but each one builds on the last to create layers of flavor that you simply can’t achieve by rushing.
Preparing the Spice Paste
Start by making your spice paste, which is essentially the flavor foundation of the entire dish.
In a food processor or blender, combine the quartered tomato, bird’s eye chilies (stems removed), shallots, garlic, grated ginger, grated galangal, and thinly sliced lemongrass with about 3 tablespoons of water.
The water helps everything blend smoothly — without it, you’ll end up with a chunky mess that won’t cook evenly.
Blend until you have a smooth paste.
This might take a few minutes, and you may need to stop and scrape down the sides of your blender a couple of times.
The paste should be relatively smooth with no large chunks of aromatics visible.
If your blender is struggling, add a tiny bit more water, but be careful not to make it too watery.
Getting the Tempeh Right
Cut your tempeh into 1-centimeter thick strips or bite-sized cubes — whatever shape makes you happy.
The key here is keeping the pieces roughly the same size so they cook evenly.
Some people like to steam their tempeh first to remove any bitterness, but I’ve found that good-quality tempeh doesn’t need this step, and skipping it actually gives you better texture in the final dish.
Heat 3 tablespoons of neutral oil (canola, sunflower, or vegetable oil work great) in a large skillet or wok over medium-high heat.
Once the oil is hot — you’ll know it’s ready when a small piece of tempeh sizzles immediately upon contact — add all the tempeh pieces in a single layer.
Don’t overcrowd the pan; if necessary, cook in batches.
Stir-fry the tempeh for about 6 minutes, stirring occasionally, until the pieces are lightly browned and crispy on the outside.
This browning step is crucial — it’s what gives the tempeh its satisfying texture and helps it hold up to the sauce without becoming mushy.
Remove the crispy tempeh from the skillet and set it aside.
Building the Flavor Base
In the same skillet (don’t clean it — those browned bits are flavor gold), add your prepared spice paste.
The pan should still have some oil from cooking the tempeh, which is perfect.
Sauté the paste for a few minutes until it becomes fragrant and the raw smell of the aromatics disappears.
You’ll know it’s ready when the paste darkens slightly and starts to smell absolutely incredible.
Now add the bruised lemongrass stalks (cut into 3-inch sections and whacked with the side of your knife to release their oils), the long beans cut into 2-inch pieces, and the makrut lime leaves if you’re using them.
The lime leaves are optional but highly recommended — they add this amazing citrusy fragrance that really makes the dish sing.
Bringing It All Together
Cook the vegetables for a few minutes until the beans are tender but still have some bite — nobody wants mushy vegetables in their sambal goreng tempeh.
Return the crispy tempeh to the skillet and add the coconut sugar, tamarind concentrate, and tamari or soy sauce.
This is where the magic happens.
Stir everything together and let it cook for another few minutes, allowing the sauce to coat the tempeh and vegetables.
The sauce should reduce slightly and become glossy, creating a beautiful glaze on the tempeh pieces.
Pro Tips for Indonesian Sambal Goreng Tempeh Success
After making this Indonesian sambal goreng tempeh recipe more times than I care to count, I’ve learned a few tricks that make all the difference between good and absolutely spectacular results.
Temperature Control is Everything
One of the biggest mistakes I see people make is cooking over heat that’s too high.
Yes, you want the tempeh to get crispy, but if your heat is too aggressive, the aromatics in your spice paste will burn before they have a chance to develop their flavors properly.
Medium-high heat is your sweet spot — hot enough to get good browning and sizzling, but not so hot that things go from perfect to burnt in the blink of an eye.
Don’t Skip the Bruising
When the recipe calls for bruised lemongrass, don’t just give it a gentle tap and call it a day.
Really whack those stalks with the side of your knife or a meat mallet.
You want to see the fibers breaking down and maybe even some of the oils starting to release.
This step is what transforms lemongrass from a pretty garnish into a flavor powerhouse.
Taste and Adjust
Indonesian cooking is all about balance, and everyone’s palate is different.
After you’ve added all the sauce components, taste the dish and adjust as needed.
Want more heat?
Add some of those sliced bird’s eye chilies.
Need more sweetness to balance the spice?
A little extra coconut sugar won’t hurt.
Too sweet?
A squeeze of lime juice or a bit more tamarind can bring things back into balance.
The Resting Game
Here’s something most recipes don’t tell you: sambal goreng tempeh actually tastes better after it sits for a few minutes.
The flavors need time to meld and settle into each other.
If you can resist diving in immediately (and I know how hard that is when your kitchen smells like heaven), let it rest for 5-10 minutes before serving.
Creative Variations and Substitutions
While this Indonesian sambal goreng tempeh recipe is pretty perfect as written, there’s always room for creativity and adaptation based on what you have available or your personal preferences.
Protein Variations
If tempeh isn’t your thing or you can’t find it, this sauce works beautifully with other proteins.
Firm tofu, cut into cubes and fried until golden, makes an excellent substitute.
For non-vegetarian versions, chicken thighs cut into bite-sized pieces or even shrimp work wonderfully — just adjust your cooking times accordingly.
Vegetable Swaps
Long beans are traditional, but regular green beans work just fine.
You could also try snap peas, baby corn, or even chunks of eggplant.
The key is choosing vegetables that will hold their shape and not turn to mush during the stir-frying process.
Heat Level Adjustments
Bird’s eye chilies are seriously spicy, so don’t feel like you need to use the full amount if you’re not a heat lover.
You can substitute with jalapeños for a milder version, or even use a combination of sweet bell peppers and just one bird’s eye chili for heat.
On the flip side, if you’re a spice fiend, feel free to add more chilies or even a pinch of cayenne pepper.
Making It Your Own
Some Indonesian families add hard-boiled eggs to their sambal goreng tempeh, which makes it even more substantial.
Others include chunks of potato that have been fried until golden.
There’s no wrong way to make this dish your own, as long as you maintain that balance of sweet, spicy, tangy, and umami flavors.
What to Expect: Realistic Results and Final Thoughts
Let’s be real about what you’re getting into with this Indonesian sambal goreng tempeh recipe.
This isn’t a throw-everything-in-a-pot-and-hope-for-the-best kind of dish.
It requires some attention, some technique, and a willingness to taste and adjust as you go.
But here’s what I can promise you: the payoff is absolutely worth it.
Your first attempt might not be perfect, and that’s totally okay.
Indonesian cooking has a learning curve, and even experienced cooks sometimes need a few tries to get the balance just right.
Maybe your spice paste will be a little chunky, or your tempeh won’t get quite as crispy as you’d like.
These are all normal parts of the learning process, and each time you make it, you’ll get a little better.
What you can expect is a dish that’s incredibly flavorful, satisfying, and completely different from anything else in your regular dinner rotation.
The tempeh becomes this perfect vehicle for all those complex Indonesian flavors, while still maintaining its own unique texture and taste.
It’s the kind of meal that makes you feel like you’ve accomplished something special, even on a random Tuesday night.
Serve it over steamed rice with maybe a simple cucumber salad on the side, and you’ve got a meal that will transport you straight to a warung in Jakarta.
And the best part?
Leftovers are even better the next day, after all those flavors have had even more time to get acquainted.
Trust me on this one — this Indonesian sambal goreng tempeh recipe is about to become your new favorite way to make tempeh absolutely irresistible.
