Tempe Sambal Goreng — Indonesian Fried Tempeh in Chili Tomato Sauce

Other Fast With Oil Published June 13, 2026

Sambal goreng tempe is the kind of dish that makes you understand why tempeh exists. Cubes of nutty, fermented soybean cake are fried until the edges crisp and caramelize, then tossed in a thick, glossy sauce of fried shallots, garlic, chili, and tomato, sweetened with a whisper of palm sugar and sharpened with tamarind. It is salty, sweet, sour, and hot all at once — a complete Indonesian flavor portrait over a bowl of rice. Tempeh is one of the most protein-dense foods a fasting kitchen has, and here it is the unapologetic centerpiece.

This recipe is built for oil days, where the frying gives the tempeh its signature crackle. For strict no-oil days, steam the tempeh until firm, then dry-toast it in a non-stick pan and simmer the sauce in water instead of oil — you lose the crisp edge but keep all the heat and depth.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 1 block (400g) tempeh, cut into 1.5cm cubes
- 4 tablespoons vegetable oil (omit for strict days)
- 6 shallots, thinly sliced
- 4 cloves garlic, minced
- 4-6 red chilies, seeded and sliced (or 2 tablespoons sambal oelek)
- 3 tomatoes, finely chopped (or 1 cup canned crushed tomatoes)
- 1 tablespoon tamarind paste (or juice of 1 lime)
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons soy sauce
- 1/2 cup water
- 2 kaffir lime leaves (optional)
- Steamed rice, to serve
- Fried shallots and sliced scallion, to garnish

METHOD

1. If using oil: heat oil in a wok or large skillet over medium-high heat. Add the tempeh cubes and fry, turning, until deep golden and crisp on most sides, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan. (For strict days: steam tempeh 10 minutes, then dry-toast in a non-stick pan until browned.)

2. In the same oil (or a dry pan for strict days, using a splash of water), fry the shallots and garlic over medium heat until soft and golden, about 4 minutes. Add the chilies and cook 1 minute more until fragrant.

3. Stir in the tomatoes and cook down for 5-6 minutes until they break into a thick paste and the oil begins to separate (or the water reduces, for strict days).

4. Add the tamarind, palm sugar, soy sauce, water, and lime leaves. Simmer 3 minutes until glossy and thickened.

5. Return the fried tempeh to the pan and toss to coat every cube in the sauce. Cook 2-3 minutes so the tempeh drinks up the flavor.

6. Taste and balance: more soy for salt, more sugar for sweetness, more tamarind for sour. Serve over rice, topped with fried shallots and scallion.

NOTES

- For strict no-oil days, follow the steam-and-dry-toast method and build the sauce in water; it stays robust and spicy.
- Tempeh can be swapped for extra-firm tofu, but tempeh brings far more protein and a heartier bite.
- Add a handful of fried peanuts in the final step for extra crunch and protein.
- This keeps and reheats well; the flavor deepens overnight.