How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this dish ahead?

Yes, you can marinate the tempeh up to a day in advance.

Can I reduce the spice level in the sambal?

Absolutely, use fewer chilies or substitute with a milder variety.

What are some substitutions for palm sugar?

Brown sugar or coconut sugar are good alternatives.

How do I reheat this dish?

Reheat gently in a non-stick pan over low heat to maintain texture.

Indonesian Tempeh Pernik with Spicy Sambal

Name: Indonesian Tempeh Pernik with Spicy Sambal
Prep time: 23 min
Cook time: 1 h 30 min
Total time: 1 h 53 min
Yield: 4
Cuisine: Main Course
Ingredients: Tempeh; Soy Sauce; Tamarind Paste; Garlic; Ground Coriander; Red Chilies; Garlic; Tomato; Lime Juice; Palm Sugar; Green Onions; Fresh Cilantro; Steamed Rice

A Flavorful Plant-Based Delight

Enjoy a traditional Indonesian dish featuring marinated tempeh combined with a fiery sambal sauce to awaken your taste buds.

1 h 30 min
4
Intermediate

Ingredients

For the Tempeh Marinade

Tempeh

400g, sliced into bite-sized pieces

Soy Sauce

3 tbsp

Tamarind Paste

2 tbsp

Garlic

2 cloves, minced

Ground Coriander

1 tsp

For the Spicy Sambal

Red Chilies

5, deseeded and chopped

Garlic

3 cloves, chopped

Tomato

1 medium, chopped

Lime Juice

1 tbsp

Palm Sugar

1 tbsp

For the Garnishes

Green Onions

2, finely chopped

Fresh Cilantro

For the Serving

Steamed Rice

Jasmine or sticky rice

Nutrition

These nutrition estimates are approximations and not dietary advice.

Per serving (estimated)

Calories: 400 kcal
Protein: 15 g
Carbs: 62.8 g
Fat: 9.3 g
Fiber: 7.5 g

Full recipe (estimated)

Calories: 1599 kcal
Protein: 60 g
Carbs: 251 g
Fat: 37 g
Fiber: 30 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Tempeh400g, sliced into bite-sized pieces	744 kcal	40 g	64 g	36 g	24 g
Soy Sauce3 tbsp	30 kcal	3 g	2 g	0 g	0 g
Tamarind Paste2 tbsp	40 kcal	1 g	10 g	0 g	1 g
Garlic2 cloves, minced	9 kcal	0 g	2 g	0 g	0 g
Ground Coriander1 tsp	6 kcal	0 g	1 g	0 g	1 g
Red Chilies5, deseeded and chopped	20 kcal	1 g	4 g	0 g	2 g
Garlic3 cloves, chopped	13 kcal	1 g	3 g	0 g	0 g
Tomato1 medium, chopped	22 kcal	1 g	5 g	0 g	1 g
Lime Juice1 tbsp	4 kcal	0 g	2 g	0 g	0 g
Palm Sugar1 tbsp	60 kcal	0 g	16 g	0 g	0 g
Green Onions2, finely chopped	10 kcal	1 g	2 g	0 g	1 g
Fresh Cilantro	1 kcal	0 g	0 g	0 g	0 g
Steamed RiceJasmine or sticky rice	640 kcal	12 g	140 g	1 g	0 g

Preparation

Marinating the Tempeh

Mix the Marinade

In a bowl, combine soy sauce, tamarind paste, garlic, and ground coriander.

Coat the Tempeh

Add sliced tempeh, ensuring each piece is well-coated.

Chill

Allow to marinate for at least 30 minutes in the fridge.

Ensure the tempeh is well-marinated for optimal flavor absorption.

Preparing the Spicy Sambal

Blend Ingredients

In a blender, combine the chilies, garlic, tomato, lime juice, and palm sugar.

Use gloves when handling chilies to avoid skin irritation.

Purée

Blend until a smooth paste forms.

Rest

Set aside and let the flavors meld together.

Cooking Process

Sautéing the Tempeh

Heat a non-stick pan over medium heat, add a little oil, and sauté the marinated tempeh until golden on all sides.

Preparing the Sambal

In a small saucepan, simmer the sambal mixture over low heat until aromatic and slightly thickened.

Combining Ingredients

Toss sautéed tempeh with half of the sambal sauce, reserving the rest for extra flavor.

Plating & Serving