Sambal Tempeh
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Ingredients
- 400 g tempeh
- 6 dried red chillies
- 4 shallots
- 2 garlic cloves
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 20.1 g
- Carbohydrate
- 16.5 g
- of which sugars
- 9.1 g
- Fat
- 24.6 g
- of which saturates
- 3.3 g
- Fibre
- 6.5 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the tempeh into 1cm thick slices. Heat half the vegetable oil in a frying pan and fry the tempeh for 3-4 minutes per side until golden and crisp, then lift out onto paper towel.
- 2
Blend the dried red chillies, shallots and garlic to a paste.
- 3
Heat the remaining oil in the pan and fry the paste for 7-8 minutes, stirring often, until darkened and fragrant.
- 4
Stir in the tamarind paste, palm sugar and 60ml water and simmer for 3 minutes until thick and glossy.
- 5
Return the tempeh to the pan and toss gently to coat in the sambal.
- 6
Serve with steamed rice.
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