Saucepan@saucepan · Shared this recipeFollowIndonesian · dinnerSambal Goreng Tempeh (Spicy Indonesian Sambal Fried Tempeh)A spicy Indonesian stir-fried tempeh dish with a fragrant sambal paste, long beans, and a sweet-savory tamarind sauce.total30 minprep5 mincook25 minservings3Original recipe on cinnamonsnail.comKeep this recipeAdd a copy of Sambal Goreng Tempeh (Spicy Indonesian Sambal Fried Tempeh) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servings1 medium size tomato, quartered2 bird’s eye chilies, stems removed3 medium size shallots, or 1 small onion3 clove garlic1 tsp grated ginger2 tsp grated galangal1 stalk lemongrass, dry external leaves discarded, thinly sliced3 tbsp water14 oz tempeh1 stalk lemongrass, dry external leaves discarded3 tbsp canola oil, sunflower oil, or vegetable oil4 long beans, or ½ lb. string beans6 Makrut lime leaves, optional4 tsp coconut sugar2 tsp tamarind concentrate1 tbsp tamari, or soy sauce of your preference2 bird’s eye chilies, thinly sliced0.25 cup cilantro leavesStepsClear checksTap an ingredient or step to check it off.1Step 1: In a food processor or blender, combine the quartered tomato, bird's eye chilies, shallots or onion, garlic, grated ginger, grated galangal, sliced lemongrass, and water. Blend until a smooth paste forms. Set aside.2Step 2: Cut the tempeh into 1 cm. thick strips or bite-sized cubes.3Step 3: Cut the lemongrass into 3-inch (7.5 cm) sections, and bruise it with the side of a heavy knife or cleaver.4Step 4: In a large skillet or wok, heat the oil over medium-high heat. After 60 seconds, when the oil is hot, add the tempeh and stir fry for 6 minutes until lightly browned and crispy, stirring occasionally. Remove the tempeh from the skillet and set aside.5Step 5: In the same skillet, add the prepared spice paste and sauté for a few minutes until fragrant.6Step 6: 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.7Step 7: Add the cooked tempeh back to the skillet. Stir in the coconut sugar, tamarind concentrate, and tamari or soy sauce. Mix well to coat the tempeh and vegetables with the flavorful sauce. Continue cooking for another few minutes to allow the sauce to crust the outside of the tempeh.8Step 8: Place the contents of the pan into an attractive serving dish, and garnish, if desired, with thinly sliced bird's eye chilies and cilantro leaves.getsaucepan.com/r/450f63f4-7cd5-4c3f-993c-a35c5f6e50b9 · Original: https://cinnamonsnail.com/indonesian-sambal-goreng-tempeh/
