Asian recipes/ Sauces, dressings & condiments/ Side Dishes/ Snacks & Fingerfood/ Vegan/ Vegetarian

Tempeh Sambal Goreng

3 July 2020

In Amsterdam there are a lot of Surinamese-Indonesian take-away toko’s. I always love getting a soto soup or chicken roti. As we’re eating more vegetarian these days, I’m trying more dishes with tofu. I love the texture and crunchiness of tempeh, it’s also one of the things we order quite often when we do take-out. So here is my version!

You can use storebought sambal if you’re in a time squeeze, but you can of course also make your own. Here is one of my versions for Sambal Badjak.

Tempeh Sambal Goreng

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Sides Asian
By Saffron
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes


  • 1 piece of tempeh (±250g)⁣
  • 1 onion - finely chopped⁣
  • 2 cloves of garlic - minced⁣
  • 2 tbsp sambal oelek or badjak (more or less to taste)⁣
  • 3 tbsp ketjap manis⁣
  • 1 tsp ground laos (or fresh ginger)⁣
  • 1/1 tsp trassi⁣ (leave out it keeping it vegan)
  • 1/2 tbsp (palm) sugar⁣
  • 1 tbsp lime juice⁣
  • peanut or vegetable oil to fry in⁣
  • pepper and salt to season⁣



Slice the tempeh in thin matchstick size strips, the thinner they are, the crispier they will be. But be careful not to make too thin, you still need a bit of a bite.⁣


Heat a good glug of oil in a skillet so you can shallow fry the tempeh until brown and crisp (± 3-4 minutes).


Fry in batches, let drain on a paper towel and season with salt when still hot.⁣


When all has been fried, clean the pan with a paper towel, leaving a little oil behind.


Add the chopped onion and garlic and fry until fragrant and glassy.


Then add the laos, sambal and trassi. Stir until no lumps of trassi are left. ⁣


Add sugar and stir till dissolved, then add the ketjap manis and the lime juice.


Heat well, let boil for ± 30 seconds and then add the crispy tempeh and stir well so everything is coated. Y


You can serve it both hot and cold. Selamat makan!⁣


For extra crunch and flavour you can also added some toasted peanuts and crispy fried ansjovis (Ikan Teri).

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