A bold and satisfying tempeh sambal with colourful vegetables, made with a lighter chilli sauce for a plant-based meal that is full of flavour.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Tempeh sambal combines the firm texture of tempeh with the bold flavour of chilli, garlic and aromatics. This version adds vegetables and keeps the sambal lighter by using only a small amount of oil and added sugar.
Sambal can be flavourful without being oily. Use tomato, chilli, garlic and lime to build flavour, and add only a small amount of oil and sugar.
Heat half the oil in a non-stick pan. Cook the tempeh for 5–6 minutes until lightly golden on several sides. Remove and set aside.
Blend or finely chop the chillies, garlic, shallot and tomato into a coarse paste.
Add the remaining oil to the pan and cook the sambal paste for 3–4 minutes until fragrant. Add soy sauce, lime juice and optional sugar.
Add the long beans, capsicum, carrot, cabbage and water. Stir-fry for 4–5 minutes until the vegetables are just tender.
Return the tempeh to the pan and toss until evenly coated with the sambal and vegetables. Serve warm with a moderate portion of rice if desired.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Soy is a common food allergen, and chilli heat can vary greatly. Adjust the recipe according to individual allergies, dietary needs and tolerance for spicy food.
