Crispy Tempeh with Sambal for Two
This quick and flavorful dish combines pan-fried tempeh with sambal oelek for a fiery finish, mellowed by sweet soy sauce and aromatic Thai basil. It's a fast and satisfying vegetarian option, ideal when you're looking for bold flavor in a short time.
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.
Tried this recipe?Let us know how it was!