Indonesian Tempeh with Ginger Sambal
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 300g per person. Country of origin: Indonesia. Includes fresh ginger. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 176 kcal
- Protein
- 10.3 g
- Carbohydrate
- 22 g
- of which sugars
- 5.3 g
- Fat
- 6.3 g
- of which saturates
- 1.2 g
- Fibre
- 4 g
- Salt
- 0.76 g
Ingredients
- 500g tempeh, cut into batons
- 25g fresh ginger, roughly chopped
- 3 red chillies, deseeded if preferred
- 3 shallots, halved
- 2 garlic cloves
- 2 tomatoes, chopped
- 1 tbsp kecap manis
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 320g cooked brown rice
- 150g cucumber, sliced
Method
Steam the tempeh for 10 minutes, then pat dry.
Blend ginger, chillies, shallots, garlic and tomatoes to a coarse paste.
Brown the tempeh in half the oil and set aside.
Fry the sambal paste in the remaining oil until reduced, then stir in kecap manis.
Toss through the tempeh, finish with lime and serve with rice and cucumber.
Reviews
Really satisfying with brown rice. My sambal caught slightly at the edge, so a splash of water during frying helped.
Sarah GoodallI left the chilli seeds in and served extra cucumber alongside. The contrast between cool, hot and gingery was excellent.
steve4Steaming the tempeh removed its bitterness, and the chunky ginger sambal had much more character than a bottled sauce.
Steve Allanson