Sambal Goreng Tempe (Indonesian Spicy Fried Tempeh)

Prep Time: 15m | Cook Time: 20m | Servings: 4

Ingredients

• 5 shallots
• 1 stalk lemongrass, core only
• 4 garlic cloves
• 1 inch galangal, chunk
• 1 tomato
• 1/4 cup water
• 100g green beans
• 1 red chilli, large (optional)
• 300g tempeh
• oil for frying
• 4 makrut lime leaves, small
• 2 tbsp sambal oelek
• 2 tsp tamarind paste
• 1 tbsp kecap manis
• salt, to taste
• sugar, to taste
• rice, steamed (to serve)

Instructions

1. Cube the tempeh into small pieces (smaller pieces = crispier results). Trim and slice the green beans and chilli diagonally.
2. In a food processor, blend together the shallots, lemongrass, garlic, galangal, tomato, and a splash of water into a fine paste.
3. Heat a few inches of oil in a wok or deep saucepan. Deep-fry the tempeh in batches until golden brown. Drain on paper towel and set aside.
4. Carefully pour out the oil into a heat-safe container, leaving about ⅓ cup in the wok. Wipe any excess oil from the outside of the wok.
5. Return the wok to medium heat. Add the blended paste, sambal oelek, and makrut lime leaves. Fry for 6-7 minutes, stirring, until the mixture is thick and fragrant.
6. Add the sliced green beans and chilli. Stir-fry for about 1 minute, then return the fried tempeh to the wok.
7. Season with kecap manis, tamarind paste, salt, and sugar to taste. Stir until everything is evenly coated.
8. Remove the lime leaves and serve immediately over hot rice.