Recipe: Sambal Tempeh

Recipe: Sambal Tempeh

Tempeh is a reliable plant source of plant-protein that is simple to prepare and cook.

Today, we will learn how to make a traditional tempeh dish coated in sambal that goes well with rice.

Benefits of Sambal Tempeh

Tom Yum is made of the following ingredients:

• Onion: Regulates blood sugar, improves digestion and bone density

• Potatoes: Packed with nutrients, anti-oxidants, and blood sugar regulating properties, this gluten-free tuber keeps you feeling full for longer

• Turmeric: Develops brain cells, protects against Alzheimer’s, slows cancer, and can even act as an antidepressant

• Tamarind: Anti-fungal and anti-bacterial, helps protect the eyes

• Tempeh: High in proteins and calcium, helps support good gut microbiota, antioxidant that also lowers cholesterol levels

Ingredients for Sambal Tempeh

• 1 block of organic tempeh (200g)

• 2 potatoes

• 3 cups of water

• 2 teaspoons of salt

• 1 teaspoon turmeric powder

• 3 onions

• 3 tablespoons chilli paste

• 1 tamarind peel

• 2 tablespoons brown sugar

• 1 cup of cooking oil

Tools for Sambal Tempeh

• 1 bowl

• 1 strainer

• Paper towels

• 1 frying pan

• 1 wok

Preparing the Sambal Tempeh

1. Finely slice and dice the potatoes, before soaking them in a bowl of 3 cups of water and 2 teaspoons of salt. Let it sit for 10 minutes before straining the water

2. Slice the tempeh and onions into bite sized chunks

Cooking the Sambal

1. Heat up 1 tablespoon of oil in a frying pan

2. Add in sliced onions and saute for 1 minute.

3. Add in chilli paste and tamarind peel

4. Add in brown sugar and salt to taste

5. Simmer on medium-low heat for 2 minutes

Cooking the Sambal Tempeh

1. In a wok, deep fry the potatoes, tempeh and peanuts separately. Once they turn golden brown, strain them and leave them aside in a plate with a paper towel to absorb the oil.

2. Add in the fried potatoes, tempeh and peanuts into the sambal mixture on the pan from earlier

3. Stir until the ingredients become to desired texture

Storage

Sambal tempeh can last 1-2 weeks in the fridge, and up to 3 months in the freezer.

Serving

1. Traditionally served with rice

2. Can also be served with roti, naan or bread

Sources:

• Healthline: 10 Health Benefits of Turmeric and Curcumin

• WebMD: Tamarind - Uses, Side Effects, and More

• Healthline: Why Tempeh Is Very Healthy and Nutritious

Sign up for Savor Summit 2026 featuring Barbara O’Neill!

Malaysia: https://www.ticketmelon.com/savoroflife/savorsummitmalaysia2026

Singapore: https://www.ticketmelon.com/savoroflife/savorsummitsingapore2026