Ever crave something crunchy, spicy, and downright addictive—but don’t want to spend hours cooking or cleaning up? This crispy tempeh with sambal is exactly that kind of recipe.
It delivers big flavor in a short time, and better yet, it’s a no-fuss recipe for two. For couples, roommates, or solo food lovers who like leftovers, this one hits just right.
A Spicy, Satisfying Fix in 30 Minutes
There’s something about quick recipes that still feels like a treat. Crispy edges, spicy glaze, and that aromatic kick from herbs—it’s got everything going for it.
This dish makes shallow-fried tempeh the star, with sambal oelek turning up the heat and flavor without being overwhelming. Great when craving a bold meat-free option, but don’t want a long list of complicated steps.
It’s that type of meal that surprises people, especially when it’s put together in just half an hour. Even if cooking isn’t a strong suit, this one is easy to get right.
And it doesn’t require fancy tools or hard-to-find ingredients, which makes it extra appealing for weeknight dinners or even last-minute plans.
How Texture & Heat Make This Dish Stand Out
One of the reasons this crispy tempeh dish stands out is the contrast—it’s crunchy, chewy, and coated in a thick, spicy paste that clings to every piece. That golden exterior doesn’t just happen on its own.
The shallow-frying step locks in that texture, while the sambal mixture brings intensity and warmth.
Every bite brings something a little different—first the crisp, then the tangy-sweet sauce, and finally the herbal lift from Thai basil. It’s a simple formula, but the end result tastes like way more effort went in.
This makes it an excellent recipe to keep in regular rotation, especially for those searching Pinterest for easy vegetarian dinner recipes that deliver more than expected.
Smart Tweaks for Custom Flavor
This kind of recipe for two leaves a lot of room to play around, depending on what’s in the pantry. Don’t have Thai basil? Swap in fresh cilantro or even a handful of scallions for a different type of brightness.
Can’t take much heat? Cut back the sambal oelek and add a touch more kecap manis to mellow things out with a sweet note.
Those who lean into umami-rich flavors can also toss in a splash of tamari or a pinch of mushroom powder for a deeper finish. For a smokier edge, a few drops of liquid smoke or smoked paprika can level it up fast.
These swaps make it easy to tailor the dish without taking away from its core flavor profile.
What to Serve It With
Though it’s bold enough to stand on its own, crispy tempeh with sambal plays well with others. Lay it over a bed of jasmine or basmati rice, and it soaks up the sauce perfectly.
For something lighter, pair it with a chilled cucumber salad or sautéed greens on the side.
It’s also solid in a wrap or grain bowl format. Think warm tortillas, avocado slices, and pickled onions. That combo turns this into a next-level lunch idea, or even a brunch centerpiece when serving friends.
The Kind of Recipe That Stays in the Rotation
Plenty of recipes sound good, but don’t end up sticking. This one’s different—it earns repeat status.
That’s because it feels both effortless and special. It’s flavorful without being fussy, spicy without being overpowering, and quick without being boring.
For anyone hunting for a weekday win or a weekend go-to that doesn’t leave the kitchen a mess, this hits the mark.
Crispy Tempeh with Sambal for Two
Equipment
- 14-inch flat-bottomed wok or 12-inch nonstick skillet
- Thermometer (to monitor oil temperature, optional but helpful)
Ingredients
- ½ cup vegetable oil for frying
- 8 ounces tempeh cut into ½-inch pieces
- ¾ cup sambal oelek
- ¼ cup water
- 1 tablespoon kecap manis Indonesian sweet soy sauce
- ¾ cup fresh Thai lemon basil leaves
Instructions
- Preheat and fry: Pour the vegetable oil into a 14-inch flat-bottomed wok or a 12-inch nonstick skillet and set it over medium-high heat. Let the oil reach 375°F. Once hot, carefully add the tempeh pieces. Raise the heat slightly and fry, turning occasionally, until they're crispy and golden brown, about 3 to 5 minutes. Adjust the heat as needed to keep the oil between 350°F and 375°F. Remove the fried tempeh and place it on a paper towel-lined plate.
- Make the sambal coating: Remove all but 2 tablespoons of oil from the wok. Add sambal oelek and sauté over medium-high heat, stirring frequently, until the mixture darkens and thickens into a rich paste—this should take 7 to 10 minutes. Turn off the heat and stir in the water and kecap manis until fully blended.
- Combine and serve: Return the fried tempeh to the wok and toss with the sauce until evenly coated. Add the Thai lemon basil and mix just enough to incorporate. Serve immediately.
Notes
- Thai lemon basil brings a citrusy brightness to the dish, but you can substitute regular Thai basil if needed.
- Adjust the sambal amount for a milder or spicier result, depending on your preference.
- Kecap manis adds depth and sweetness—don’t skip it for authentic flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.