Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar
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 ready in about 30 minutes pairs grams 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.
Ingredients
- 300 grams tempeh
- 8 pieces shallots, thinly sliced
- 3 pieces red chili peppers, deseeded and chopped
- 3 cloves garlic cloves
- 2 tbsp palm sugar
- 1 tbsp tamarind paste
- 5 tbsp vegetable oil
- 1 tsp salt
- 100 ml water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In a blender, combine 8 thinly sliced shallots, 3 chopped red chili peppers, and 3 garlic cloves. Blend into a coarse paste.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams tempeh from drying out.
Can I substitute ingredients in Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sambal Goreng Tempeh with Crispy Shallots and Palm Sugar vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
