Zesty Indonesian Sambal Goreng Tempeh with Green Beans

A spicy and savory Indonesian classic dish

Enjoy this Indonesian dish featuring marinated tempeh and vibrant green beans, smothered in a spicy sambal sauce.

45 min
4
Intermediate

Ingredients

Tempeh Marinade

200g tempeh

cut into small cubes

2 tbsp soy sauce

1 tbsp lime juice

1 garlic clove

minced

Sambal Sauce

4 red chilies

seeds removed, chopped

2 shallots

chopped

2 tbsp vegetable oil

1 tbsp shrimp paste

2 tbsp palm sugar

Salt to taste

Green Beans

250g green beans

trimmed and halved

Water for blanching

Pinch of salt

Additional Ingredients

2 tbsp coconut oil

1 lime

wedges for serving

Preparation

Marinating the Tempeh

Combine Ingredients

In a mixing bowl, combine tempeh cubes, soy sauce, lime juice, and minced garlic.

Toss to Coat

Toss well to ensure even coating.

Marinate

Let it marinate for at least 15 minutes.

Preparing the Green Beans

Boil Water

Bring a pot of water to a boil and add a pinch of salt.

Use fresh green beans to keep the dish vibrant and crunchy.

Blanch Beans

Blanch green beans for 2 minutes, then drain and rinse under cold water.

Set Aside

Set aside for later use.

Cooking Process

Prepare Sambal Sauce

In a blender, combine red chilies, shallots, and a splash of oil until smooth.

Handle chilies with care to avoid irritation.

Cook Tempeh

Heat coconut oil in a pan and sauté tempeh until golden brown. Remove and set aside.

Final Assembly

Add sambal paste to the pan, cook until fragrant, then stir in shrimp paste, palm sugar, and salt. Add tempeh and green beans, toss to combine thoroughly.

Plating & Serving

Zesty Indonesian Sambal Goreng Tempeh with Green Beans

FaUtensils

Serve Hot

Garnish with lime wedges for an extra zesty finish.

Sauce Pairings

Extra sambal

For more heat

Sweet soy sauce

To add a touch of sweetness

Garnishes & Accompaniments

Lime wedgesFresh cilantro leaves

Perfect Sides

Steamed jasmine rice

Fried shallots