Sambal Goreng Tempeh
Here is the original recipe that I used as a base.
I was so thrilled when my friend Ellen requested a new recipe. I have been on an Asian kick lately, and so anything I can make Asian, well, I jump all over it. I love spicy food too, So this was just a good marriage in my book.
I have only used tempeh two other times, and I was not a fan of it. It had a nasty bitter taste. But I thought I would give it one more try. I went on Youtube to see if I could find some secret to getting rid of that nasty, bitter taste. Also the fall apart texture was not too appetizing to me. I found out that if you boil the tempeh for 10 minutes, then let it soak in the same water for 5 minutes, the bitter goes away and the texture softens. All of a sudden I was left with a delightful, nutty and delicious tempeh.
The original recipe is above, and all credit for the recipe goes there. I adjusted some things to make it compliant to my way of eating.
Here are the ingredients as I used them.
1/2 tsp. white miso (this replaces the shrimp paste)
3-5 cloves garlic, peeled and chopped
1 1/2 tablespoons sambal oelek (chili paste)
1 red Thai pepper, stemmed and chopped small
1 large roma tomato, chopped
2 tsp. sweet soy sauce (found in the Asian section of the store)
1 8oz. block of tempeh (the recipe calls for a pound, but I wanted more sauce to tempeh ratio, double the other ingredients if you want more tempeh)
1/8 tsp. salt
1/4c chickpea liquid (aquafaba)
Cooked rice to serve on the side
First thing we will do is address the tempeh.
It comes in many shapes and sizes. The one I get looks like the above.
Bring a large pot of water (about 8 cups) to a simmer on the stove.
Add 1 tsp. salt to the water. When it comes to a simmer, add the block of tempeh.
Simmer for 10 minutes, and cut the heat. Let soak for another 5 minutes. Then remove from the water and drain. Cut into bite sized pieces (see the ingredients picture to get an idea)
Place a large, nonstick pan on the stove. Turn it to medium heat, and let it heat up.
Add the tempeh slices in one layer.
Allow to brown on the first side. This took about 13 minutes for me. Then, with a small spatula, turn the pieces.
Brown on the second side for the same amount of time. When they are all nice and brown, remove from the pan and onto a plate. Set aside.
To the hot pan, add the garlic and tomatoes.
Saute for about 5 minutes, until the tomatoes start to break down. Add the sambal, the chopped pepper, miso paste, salt and aquafaba.
Stir well, and continue to simmer for another 10 minutes. Reduce the heat to medium low, and add the sweet soy sauce.
Stir well, and add the tempeh back in. Stir very carefully so all the pieces are covered well. Let cook for 5 minutes, to heat the tempeh through.
Serve right away with a side of rice.
I hope you give this a try and enjoy it as much as I did.
Thanks again Ellen for this recipe idea.