Eat Healthy and Cheap
Tempeh Sambal
Sambal goreng tempe is usually built on deep-fried tempeh dropped into a fried chile paste. This version sears the tempeh dry in a hot pan instead, then lets it finish cooking submerged in a tomato-chile sambal that gets reduced twice: once on its own until it turns dark and jammy, and again after the tempeh goes back in, so the sugars in the tomato paste and dates catch at the pan's edge and lacquer the surface the way frying oil normally would. Tamarind and lime keep that concentrated sweetness from turning heavy.
Ingredients
- 1 block (8 oz / 227 g) Tempeh, cut into triangles about 1/2 inch (1 cm) thick
- 4 Shallots, thinly sliced
- 4 cloves Garlic, minced
- 3 Fresnos, stemmed, thinly sliced (seed for less heat)
- 1 tbsp Ginger, grated
- 1 stalk Lemongrass, bruised with the flat of a knife, halved crosswise
- 2 Bay leaves
- 3 tbsp Tomato paste
- 2 mediums Fresh tomatoes, chopped
- 1 tsp Tamarind paste
- 2 Deglet noor dates, pitted, minced
- 1 tbsp Low-sodium tamari
- 1 Lime, juiced
- 2 Scallions, thinly sliced, for serving
- 1 cup long grain brown rice, dried, cooked, to serve
Method
- Steam the tempeh block for 8 to 10 minutes to mellow its raw, faintly bitter edge, then let it cool enough to handle and cut it into triangles about 1/2 inch (1 cm) thick.
- Dry-sear the tempeh in a wide skillet over medium-high heat, no water or oil, until deep brown and a little crisp on both cut faces, about 3 minutes a side. This is the step that would normally mean deep-frying: a dry, hot pan builds the same browned crust through the Maillard reaction alone. Set the tempeh aside.
- In the same pan, add the shallots, garlic, chile, and ginger with 3 tablespoons (45 ml) water, scraping up the browned bits the tempeh left behind. Cook over medium heat until the shallots turn translucent and lose their raw bite, about 5 minutes.
- Push the aromatics aside, add the tomato paste to the bare spot, and let it sit undisturbed until it darkens to brick red, about 2 minutes; that caramelization is where most of the dish's depth comes from. Stir it through, then add the lemongrass, bay leaves, chopped tomatoes, tamarind paste, dates, tamari, and 3/4 cup (180 ml) water. Simmer 12 to 15 minutes, mashing the tomatoes with a spoon, until the sauce turns dark and jammy.
- Nestle the tempeh back into the sauce and simmer uncovered for 8 to 10 minutes, turning the pieces once, until the sauce reduces to a thick glaze that clings rather than pools. This second reduction is what stands in for the frying oil: the tomato paste and date sugars catch slightly and lacquer the tempeh.
- Remove the lemongrass stalk and bay leaves. Stir the lime juice in off the heat so its brightness survives, then serve over the brown rice, scattered with scallions.
Nutrition
Estimated per serving: 310 calories, 16 g protein, 6 g fiber. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt.
