Instructions. Deep fry the tempeh until golden brown (around 3 minutes each side), set aside. Using a mortar and pestle, pound into a fine paste: chillies, garlic, salt and mushroom stock powder. Add the fried tempeh. Coarsely crush all the ingredients together.
Set a wok or large sauté pan over medium-high heat. Add 1 tablespoon of sesame oil to the pan. Once hot, add the tempeh cubes and stir fry for approximately 5-6 minutes, until golden on all sides. Remove the tempeh from the pan and place in a bowl. Add 3 tablespoons of the sauce to the tempeh. Stir to coat.

Cooking the whole thing together Add the last Tbsp of oil into your wok/pan and fry the paste, the bruised lemongrass and the chilli powder for 2 minutes. Mash the tamarind with your fingers (it should be cool enough now). Then fish out the seeds and pulp, discard, and pour Tip the fried tofu and

Add 1 tbsp oil in wok over medium high heat. Throw in chili, garlic and shallots and fry til fragrant. Add in the tempeh then add in the spices. Once spices are distributed throughout the tempeh let the sauce reduce. Toss in the 1/4 tsp kecap manis as a glaze and remove from heat.
Heat oil in a frying pan/wok over high heat. Sauté chilies, tomatoes, shallots, garlic, and toasted terasi until fragrant. Cook until both the chilies and tomato are wilted. This should take about 5 minutes. Transfer the cooked ingredients in a blender/food processor, and grind into a smooth paste.

Next, prepare a pot of hot oil for deep frying. Once the oil is hot (~ 170 Celsius/340 Fahrenheit), deep fry the tempeh sticks/slices until crispy and golden brown. Use a spider strainer (or a slotted spoon) to remove tempeh from hot oil, and drain over a wire rack to remove excess oil.

Sambal Goreng Tempe (Spicy Stir-fried Tempeh) can satisfy even the most demanding foodies. This Indonesian specialty dish combines the savory flavors of tempeh, a nutty and slightly crunchy fermented soybean cake, with spicy sambal, a traditional Indonesian sauce.
Sambal goreng kering tempe A tempeh-based dish. Tempeh is a staple in Malaysian and Indonesian cuisines and central to vegan cuisine. It has an earthy taste and replaces meat in many recipes, giving them a 100% dietary and vegan touch. It is a product made from fermented soy beans. The whole soybeans are first broken in half and then broken down. Crush all ingredients (except tempeh and oil) into a paste in a mortar or in a blender. Dice tempeh. The smaller pieces, the more crunchy tempeh will be. Fry in a wok on 3-4 tbs oil till golden brown on a high heat. Take out from a wok and put aside. Fry the paste in the same oil on a high heat 1-2 min. Add tempeh, stir and serve. Serve with rice. .
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    • sambal goreng tempeh recipe