Sambal Tempeh

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 120 g tempeh (thin slices)120g

Vegetables· 1

  • 45 g red onion (sliced)45g

Sauces· 3

  • 20 g chili paste (cili boh)20g
  • 15 g tomato purée15g
  • 4 g tamarind paste (½ tsp)4g

Spices· 2

  • 3 g sugar (½ tsp)(staple)3g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g

  1. Dissolve the tamarind paste in 2 tbsp warm water and keep the juice aside; slice the tempeh into 5 mm pieces.

    Why? Thin tempeh has more surface touching the pan, so it browns into crisp edges without deep-frying — the key first move that saves tens of grams of oil.

    Tip: Save the tamarind juice for seasoning at the end — its sourness lifts the sambal better than sugar does.

    Next up:In a dry non-stick pan over medium heat, sear the tempeh slices golden on both sides, about 5 min, then set aside.

  2. 5 min · hands-free

    In a dry non-stick pan over medium heat, sear the tempeh slices golden on both sides, about 5 min, then set aside.

    Why? Dry-searing lets the tempeh's own oils render out and crisp the surface — the stall's vat of frying oil adds around 150 kcal a serving, and we skip it entirely.

    Tip: Don't rush the flip — wait until the underside is set and coloured, or the tempeh crumbles.

    05:00

    Next up:In the same pan, heat 1 tsp oil and soften the onion until translucent over medium heat, then add the chili paste and tomato purée and fry 2 min until the oil reddens.

  3. In the same pan, heat 1 tsp oil and soften the onion until translucent over medium heat, then add the chili paste and tomato purée and fry 2 min until the oil reddens.

    Why? Just 1 tsp oil is enough to bloom the chili paste's fat-soluble aromas, while tomato purée thickens and deepens the sambal in place of heaps of sugar.
    Watch out: Chili paste catches and scorches easily into bitterness — keep the heat moderate and splash in a little water if it sticks.

    Next up:Pour in the tamarind juice, sugar and a pinch of salt, simmer until the sauce thickens, then return the tempeh and toss to coat, simmering 1 more min.

  4. Pour in the tamarind juice, sugar and a pinch of salt, simmer until the sauce thickens, then return the tempeh and toss to coat, simmering 1 more min.

    Why? The tempeh goes back in last for just 1 min so the sauce coats it without going soggy — long simmering softens the crisp edges you worked for.

    Tip: Serve with half a bowl of brown rice and a few cucumber slices to balance the tang and heat.