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.
Ingredients
- 8 oz tempeh, cut into cubes
- 1 lb Yukon Gold potatoes, peeled, cubed
- 1/4 cup vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic cloves, minced
- 2 red fresno chili peppers (or serrano), thinly sliced
- 2 tsp fresh galangal or ginger, minced
- 2 stalks lemongrass stalk, bruised
- 4 leaves 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
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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.
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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.
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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 cloves minced garlic cloves, 2 thinly sliced red fresno chili peppers (or serrano), 2 tsp minced fresh galangal or ginger, 2 stalks bruised lemongrass stalk, and 4 leaves kaffir lime leaves (or zest of 1 lime). Cook, stirring, until fragrant, about 2 minutes.
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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.
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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.
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6
Remove the lemongrass stalk stalks. Garnish with 2 sliced scallions and serve hot with steamed rice.