Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy and sweet Indonesian side dish featuring crispy fried tempeh tossed in a rich sambal sauce with caramelized palm sugar and shallots. This Indonesian-inspired vegetarian recipe, ready in about 30 minutes, pairs tempeh, shallots, thinly sliced, red chili peppers, deseeded and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Indonesian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 300 grams tempeh into 1/2-inch cubes. Heat 3 tbsp vegetable oil in a frying pan over medium heat and fry the tempeh cubes for 5-6 minutes until golden and crispy on all sides. Remove and drain on paper towels.
  2. Step 2: In a blender, combine 8 thinly sliced shallots, 3 chopped red chili peppers, and 3 garlic cloves. Blend into a coarse paste.
  3. Step 3: In the same pan, heat 2 tbsp vegetable oil over medium heat. Add the blended chili-shallot-garlic paste and sauté for 3-4 minutes until fragrant and the oil begins to separate.
  4. Step 4: Add 2 tbsp palm sugar, 1 tbsp tamarind paste, 1 tsp salt, and 100 ml water to the pan. Stir and simmer the sauce for 5 minutes until it thickens slightly.
  5. Step 5: Return the fried tempeh cubes to the pan and toss well to coat with the sambal sauce. Cook together for 2 more minutes until the tempeh absorbs the flavors. Serve warm as a side dish.

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