Sambal Goreng Tempeh
Tempe is made from soybeans, as is tofu. However, unlike tofu, it is a whole soybean product. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, calcium, dietary fibre, and vitamins.
We always recommend using only organic soy products since soy is the highest genetically modified food in the world. NutriSoy makes a very reasonably priced tempeh that can be found in most supermarkets for around $3.50 per packet.
We have steamed the tempeh in this recipe to remove some of its bitterness.
Servings: 4
Calories: 219kcal
Ingredients
- 1 tablespoon ghee or butter
- 1/2 tsp. white miso this replaces the shrimp paste
- 3-5 cloves garlic peeled and chopped
- 1 1/2 tablespoons sambal oelek chili paste
- 1 red Thai pepper stemmed and chopped small
- 1 large roma tomato chopped
- 2 tsp. kecap manis sweet soy sauce
- 300 grams Tempeh
- 1/8 tsp. Celtic or Himalayan salt
- 2 egg whites or chickpea liquid for vegans (aquafaba)
Instructions
- Bring 1 cup of filtered water or vegetable broth to boil, add tempeh. Make sure there is enough liquid to cover the tempeh. Simmer for 10 minutes
- Let soak for another 5 minutes. Then remove from the water and drain.
- Cut into 1 cm cubes
- Heat a large pan. Add 1 tablespoon ghee or butter
- Add the tempeh slices in one layer.
- Allow to brown on the first side. Turn them over and brown on the other side.
- Remove from heat
- Add the garlic and tomatoes to a clean hot pan
- Saute for about 5 minutes, until the tomatoes start to break down. Add the sambal, the chopped pepper, miso paste, salt and filtered water.
- Stir well, and continue to simmer for another 10 minutes. Reduce the heat to medium low, and add the sweet soy sauce.
- Stir well, and add the tempeh back in. Stir so all the pieces are covered in sambal sauce. Let cook for 5 minutes, to heat the tempeh through.
Notes
