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
Ingredients
- 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
Directions
-
Cut tempeh in half lengthwise, cut each half into 1/2 inch thick slices.
-
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.
-
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.
-
Remove oil from the skillet.
-
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.
-
Arrange basil in a serving plate. Put sambal on top of it. Best serve with plain steam rice.
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