Tempeh Goreng Sambal
Makan Tengah Hari • Malaysia
How to Make Tempeh Stir Fry with Sambal (Traditional & Healthy Version)
Tempeh Stir Fry with Sambal is a vibrant, protein-packed vegetarian staple inspired by Malaysia’s rich multicultural cuisine. Tempeh, a fermented soybean cake, is beloved across Malaysia for its nutty flavor and hearty texture. When stir-fried with a robust homemade sambal—Malaysia’s iconic chili paste—this dish bursts with spicy, savory, and subtly sweet notes. The use of fresh, local ingredients such as cili merah (red chilies), bawang putih (garlic), bawang merah (shallots), and limau nipis (lime) gives the sambal its authentic character, while the addition of daun limau purut (kaffir lime leaves) and serai (lemongrass) elevates the fragrance of the stir fry. This dish is perfect for lunch, especially for those seeking a satisfying, plant-based meal that reflects Malaysia’s love for bold flavors and balance. It’s commonly enjoyed at home or in vegetarian eateries, offering a wholesome alternative to meat-based sambal dishes. The recipe is easily adaptable for different dietary needs, making it a top choice for health-conscious Malaysians who appreciate the fusion of traditional taste and modern nutrition.
Bahan-bahan(untuk 1 plate with rice and vegetables)
- 200g Tempeh (fermented soybean cake)
- 1 tablespoon Cooking oil (use canola or sunflower for less saturated fat)
- 2 Bawang merah (shallots) (finely sliced)
- 2 cloves Bawang putih (garlic) (minced)
- 3 Cili merah (red chilies) (deseeded for less heat)
- 1 stalk Serai (lemongrass) (white part only, finely chopped)
- 2 Daun limau purut (kaffir lime leaves) (torn)
- 1 tablespoon Kicap manis (sweet soy sauce) (optional: use low-sodium)
- 1 teaspoon Lime juice (from limau nipis)
- 1/4 teaspoon Salt (to taste)
- 1/2 teaspoon Sugar (optional, for balance) - pilihan
- 1 small strip Pandan leaf (optional, for extra aroma) - pilihan
Arahan
- 1
Slice tempeh into thin strips. Optional: Steam for 3-5 minutes to reduce bitterness.
5 minutes
Steaming tempeh before frying gives a milder flavor and better texture.
- 2
Blend cili merah, bawang merah, bawang putih, and serai into a coarse sambal paste.
5 minutes
If you prefer less heat, remove chili seeds before blending.
- 3
Heat oil in a wok over medium heat. Fry tempeh strips until golden brown. Remove and set aside.
5 minutes
Use minimal oil and drain tempeh on paper towels to keep it light.
- 4
In the same wok, sauté the sambal paste until fragrant. Add daun limau purut and pandan leaf for aroma.
4 minutes
Stir constantly to prevent the sambal from burning.
Kenapa hidangan ini sihat
This Tempeh Stir Fry with Sambal is a healthy Malaysian recipe because it is rich in plant protein, low in unhealthy fats, and packed with fiber. The inclusion of fresh herbs and aromatics not only boosts flavor but also provides anti-inflammatory and immune-boosting benefits. The dish is adaptable for various dietary needs without sacrificing authenticity.
Tempeh is an excellent plant-based source of protein, fiber, and vitamins such as B2, B6, and B12 thanks to natural fermentation. This dish is low in saturated fat and cholesterol, while the sambal provides antioxidants from fresh chilies and garlic. Lemongrass and kaffir lime leaves add micronutrients and promote digestion. Using minimal oil and whole ingredients keeps this meal light and nutritious for daily consumption.
Petua
- 💡Tip 1: Steaming tempeh before frying removes bitterness and improves texture.
- 💡Tip 2: Use fresh kaffir lime leaves and lemongrass for the most aromatic sambal.
- 💡Tip 3: Adjust chili quantity to suit your heat tolerance—Malaysians love it spicy, but you can always tone it down.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to preserve texture and aroma.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
