Skip to content

Vegetarian, South and Southeast Asian

Sambal tempeh with rice

Sambal tempeh with rice is an Indonesian dish for 4 people, ready in 30 minutes, very easy to make, for about €2.30 per person. The key is slicing the tempeh thin and frying it until golden before coating it in the sambal, so it stays crispy under the sweet, spicy sauce.

Tonight, crispy fried tempeh coated in a sweet and spicy sambal, with rice and fresh cucumber.

Sambal tempeh with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Crispy fried tempeh meets a sambal that works on two levels at once, the sweetness of sweet soy sauce and brown sugar, and the sharp heat of fresh red chilies. Jasmine rice soaks up that fragrant sauce, while raw cucumber adds a freshness that cuts through the fried richness. A squeeze of lime at the end wakes everything up.

This is a weeknight dish for when you want something quick but still a little different from the usual. Because it's spicy, it suits adults or teens who like bold flavors more than young kids. Mon Chou suggests it for nights when you want a simple plant based dinner that still delivers on taste.

The ingredients

4 people

Dairy

  • Tempeh 400 g

Fruits and vegetables

  • Shallots 3
  • Garlic 3 cloves
  • Red chilies 3
  • Tomato 1
  • Lime 1
  • Cucumber 1

Pantry

  • Sweet soy sauceoften in the pantry 2 tbsp
  • Brown sugaroften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Frying oiloften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Cook the jasmine rice in salted water. 12 min

    Rinse it first, it will be lighter.

  2. Cut the tempeh into thin slices or strips and fry in hot oil until golden and crispy. Drain. 8 min

    Don't overcrowd the pan, the slices won't get crispy.

  3. Crush the shallots, garlic, and chilies in a mortar, or blend them with the tomato.

    Remove the chili seeds for a milder sambal.

  4. Cook this mixture in a little oil with the sugar, sweet soy sauce, and salt until the oil starts to separate, then add the tempeh and mix. 8 min

    Add the tempeh right before serving so it stays crispy.

  5. Serve with the rice, sliced cucumber, and a squeeze of lime.

    Squeeze lime over the tempeh to cut through the richness.

Our tips to get it right

  • Drain the fried tempeh well on paper towels before mixing it into the sambal, otherwise it softens faster.
  • Taste the sambal before adding the tempeh, you can adjust the sugar or salt depending on how hot your chilies are.
  • Cook the rice while the tempeh fries, everything finishes at the same time and the tempeh stays hot and crispy.

The variations

  • Swap the tempeh for firm tofu cut into strips for an equally plant based version with a softer bite.
  • For a milder version kids can enjoy, remove all the seeds from the chilies and cut the quantity in half.
  • Save time by using steamed pre-cooked rice while you prepare the sambal and tempeh.

What to serve it with

  • Unsweetened iced tea
  • Extra steamed vegetables
  • A crunchy cabbage salad

Storage

Sambal tempeh keeps for 2 days in the fridge in a sealed container, though it loses some of its crispness. Reheat the tempeh in a skillet to bring back some crunch rather than in the microwave. Store the rice and cucumber separately, and cut the cucumber fresh if you can.

Questions about this dish

Can you swap the tempeh for chicken or tofu?

Yes, firm tofu cut into strips works great and soaks up the sambal just as well. Thinly sliced fried chicken can also replace the tempeh, just adjust the cooking time.

How do you get the tempeh really crispy?

Slice the tempeh thin and don't overcrowd the pan while frying. Drain it well on paper towels before coating it in sambal.

Can you make the sambal ahead of time?

Yes, you can make the sambal the day before and keep it in a sealed jar in the fridge. Warm it gently before adding the freshly fried tempeh.

What exactly is tempeh?

Tempeh is made from fermented soybeans, originally from Indonesia, with a firm texture and a slightly nutty taste. You can find it in the refrigerated section or at specialty grocery stores.

How long does it take to make a sweet and spicy sambal tempeh with rice and cucumber?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a sweet and spicy sambal tempeh with rice and cucumber?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sweet and spicy sambal tempeh with rice and cucumber cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Chili pepper recipes

See all