Sambal Tempe Mashed Tempeh Sambal Vegan Recipes

SAMBAL TEMPE: MASHED TEMPEH SAMBAL (VEGAN)

Steps:

• Deep fry the tempeh until golden brown (around 3 minutes each side), set aside.
• Toss all the ingredients until they are well mixed.

TEMPE PENYET (SMASHED TEMPEH WITH SAMBAL)

Steps:

• Marinate the tempeh: In a large bowl or resealable freezer bag, combine the garlic, coriander and 1 teaspoon salt with ¾ cup plus 2 tablespoons water. Add the tempeh and massage the marinade into all the pieces. Set aside while you make the sambal.
• Prepare the sambal: Heat ¼ cup oil in a large skillet over high. Once the oil is shimmering, add the tomatoes, shallots, chiles and garlic. Cook for 20 minutes, stirring the ingredients every so often. When the shallots begin to brown slightly after 10 to 15 minutes, reduce the heat to medium as the sambal continues to caramelize. Cook the sambal, stirring often, until it has caramelized and reduced and the tomatoes have softened, with a few crispy, browned bits, around 5 minutes. The sambal should not be burned, however, so regulate the heat as needed. Remove from the heat and season with ¼ teaspoon salt. (This makes about 1 1/2 cups, and will keep in the fridge for up to 1 week.)
• While the sambal cooks, pan-fry the tempeh: Carefully remove the tempeh from the marinade and set it in a colander to drain excess liquid. Heat ¼ cup oil in a large nonstick skillet over high. When the oil is shimmering, but not smoking, add the tempeh to the pan in a single layer using tongs. Be careful, as the oil will spit because of the water in the marinade. Fry for 2 to 3 minutes on each side, or until golden and crispy all over. You may need to fry in batches, adding extra oil as needed. Transfer the tempeh to a paper towel-lined baking sheet to drain; season with 1/4 teaspoon salt.
• To serve, transfer the sambal to serving plates. Lay the tempeh on top of the sambal. Using a pestle, rolling pin or wooden spoon, gently flatten each piece of tempeh, massaging it into the sambal. The idea is to gently create small cracks and crevices where the tempeh meets the sambal so they can combine, rather than completely destroying the tempeh. Squeeze lime juice over the tempeh pieces, then drizzle kecap manis on top. Serve with steamed white rice, slices of cucumber and extra wedges of lime.

CRISPY COCONUT TEMPEH

Steps:

• In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
• In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
• Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
• Eat right away with the coconut milk-lime dipping sauce.