Tempeh Sambal with Basil

By • July 5, 2010 1 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is one of my all time favorite Indonesian tempeh ( where tempeh originated from) dishes. You can mix the basil with the sambal or serve the basil on the side. For spicier sambal, add more whole jalapeños.COOKING-MAMA

Advertisement

Serves 4

Ingredients

  • 1 packet (8oz) soy tempeh
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 bunch lemon basil (or regular basil), remove the stems

Sambal (Chili Sauce)

  • 3/4 cup cup ( about 1 small ) finely chopped onion
  • 3 cloves garlic, smashed, minced
  • 4 jalapeños, seeded, chopped
  • 1 whole jalapeños, chopped
  • 1 Roma tomato, coarsely chopped
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1/2 cup water
  1. Cut tempeh in half lengthwise, cut each half into 1/2 inch thick slices.
  2. In a medium bowl, put 1 cup of water, stir in salt and garlic powder. Put in tempeh slices, marinade at least 30 minutes, drain.
  3. Put 1/2 cup oil in a large skillet. Heat it on medium high. Shallow fry tempeh pieces until slightly golden brown on both sides ( about 3 minutes on each side), Remove from heat, transfer to a plate lined with paper towels.
  4. Remove oil from the skillet.
  5. Put about 2 tbsp oil back to skillet. Heat the skillet over medium heat. Stir fry onion and garlic until translucent, about 3 minutes. Add jalapeños and tomatoes, stir fry about 4 minutes. Add 1/2 cup water , salt and sugar. With back of spatula or large spoon mashed the onion, jalapennos and tomatoes. Put tempeh back to the skillet, slightly mashed it, cook a little longer until sambal is dry. Remove from heat.
  6. Arrange basil in a serving plate. Put sambal on top of it. Best serve with plain steam rice.

More Great Recipes:
Side Dishes|Vegetables