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Sambal Goreng Tempeh and Potato

A bold Indonesian stir-fry of crispy tempeh and tender potato cubes simmered in a fiery, fragrant sambal sauce made with shallots, garlic, chili, and coconut milk. Deeply savory and satisfying as a main with steamed rice.

50 minMediumServes 4340 cal/serving

IndonesianDinnerStovetopVeganHigh FiberDairy-FreeEgg-FreePork-Free

Ingredients

  • 8 oz tempeh, cut into cubes
  • 1 lb Yukon Gold potatoes, peeled, cubed
  • 1/4 cup vegetable oil
  • 4 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 2 red fresno chili peppers (or serrano), thinly sliced
  • 2 tsp fresh galangal or ginger, minced
  • 2 lemongrass stalk, bruised
  • 4 kaffir lime leaves (or zest of 1 lime)
  • 1/2 cup full-fat coconut milk
  • 2 tbsp soy sauce
  • 2 tsp palm sugar or light brown sugar
  • 1/2 tsp salt
  • 2 scallions, sliced

Instructions

  1. 1

    Heat half the 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Add the 8 oz cut into cubes tempeh in a single layer and fry, turning occasionally, until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.

  2. 2

    In the same pan, add the 1 lb peeled, cubed Yukon Gold potatoes and fry until lightly golden and just tender, about 8 minutes. Remove and set aside.

  3. 3

    Add the remaining vegetable oil to the pan over medium heat. Saute the 4 thinly sliced shallots until softened, about 3 minutes. Add 4 minced garlic cloves, 2 thinly sliced red fresno chili peppers (or serrano), 2 tsp minced fresh galangal or ginger, 2 bruised lemongrass stalk, and 4 kaffir lime leaves (or zest of 1 lime). Cook, stirring, until fragrant, about 2 minutes.

  4. 4

    Pour in the 1/2 cup full-fat coconut milk and stir in the 2 tbsp soy sauce, 2 tsp palm sugar or light brown sugar, and 1/2 tsp salt. Simmer for 2-3 minutes until the sauce thickens slightly.

  5. 5

    Return the fried tempeh and Yukon Gold potatoes to the pan. Toss to coat everything in the sauce and cook for 2 more minutes until heated through.

  6. 6

    Remove the lemongrass stalk stalks. Garnish with 2 sliced scallions and serve hot with steamed rice.

Questions

Can I make Sambal Goreng Tempeh and Potato gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sambal Goreng Tempeh and Potato keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Sambal Goreng Tempeh and Potato?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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