Sambal Goreng Tempeh and Potato

Name: Sambal Goreng Tempeh and Potato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
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

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

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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

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

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

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

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

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

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

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Questions

What should Sambal Goreng Tempeh and Potato look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the sauce thickens slightly. Step 5: cook until heated through.

What can I use instead of galangal in Sambal Goreng Tempeh and Potato?

The entry for Sambal Goreng Tempeh and Potato calls for 2 tsp fresh galangal or ginger, minced. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

Can I make Sambal Goreng Tempeh and Potato less spicy?

Yes. The heat in Sambal Goreng Tempeh and Potato comes from 2 red fresno chili peppers (or serrano), thinly sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

How many calories are in Sambal Goreng Tempeh and Potato?

One serving (the recipe makes 4) is about 340 calories, with 14 g protein, 38 g carbohydrate and 10 g fat, plus 7 g fiber and 600 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Sambal Goreng Tempeh and Potato?

Refrigerate what is left of Sambal Goreng Tempeh and Potato within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Tumis Kangkung side
Rujak Jambu salad
Sambal Bajak sauce
Es Teler Mixed Fruit Coconut Cooler drink

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