SAMBAL GORENG TEMPEH
4 servings
In this Indonesian dish, pan-fried tempeh is simmered in a fragrant paste until the mixture is concentrated and almost dry. If you cannot find sweet soy sauce, simply substitute 2 teaspoons regular soy sauce or tamari mixed with 2 teaspoons brown sugar.
Add to a food processor and pulse until finely ground:
- 1 medium tomato, chopped
- 1 large shallot, coarsely chopped
- 4 garlic cloves, chopped
- 2 fresh red chiles (such as Fresno), stemmed and seeded, or 1 tablespoon chile garlic paste
- 1-inch piece ginger or galangal, peeled and chopped
- 1 tablespoon palm sugar or dark brown sugar
- 1 tablespoon sweet soy sauce (kecap manis)
- (½ teaspoon shrimp paste, roasted)
Set aside. Heat in a large skillet over medium-high heat:
- ¼ cup vegetable oil
Add and cook, stirring occasionally, until golden brown, about 8 minutes:
- 14 to 16 ounces tempeh, cut into ½-inch cubes
Transfer to a plate. Add the tomato mixture to the skillet and simmer, stirring frequently, until thickened, about 4 minutes. Add the tempeh, stir to coat the tempeh with the sauce, and cook until heated through and the sauce is almost dry, about 4 minutes. Serve over:
- Cooked white rice