Lara Lee’s recipe for sticky tempeh and tofu with sambal
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Crisp, savoury cubes of tempeh and tofu drizzled with lime and kecap manis, and served with a spicy sambal. Whenever I see this dish, known locally as tahu tempe goreng, on a laminated menu in Indonesia, I have to order it. Crisp, nutty, salty cubes of tempeh and tofu are drizzled with lime and kecap manis, and served on a bed of eye-wateringly spicy and umami-loaded sambal. The caramelised heat of the sambal, the fresh crunch of cucumber and the earthy, moreish tempeh and tofu make this as delicious as it is transportive, taking your tastebuds straight to south-east Asia.
Prep 15 min. Cook 45 min. Serves 2. 120ml neutral oil (eg, vegetable, sunflower or peanut). 2 medium tomatoes, roughly chopped. 3 shallots, peeled and thinly sliced. 5 garlic cloves, peeled and finely minced. 3 long red chillies, thinly sliced (deseeded if you’re sensitive to heat).
1 tbsp brown sugar. Fine salt, to taste. 150g tempeh, cut into 1cm cubes (if need be, check the packet to ensure it’s gluten-free). 100g fried tofu, cut into 2cm chunks. Ground white pepper, to taste. To serve. 1 tbsp kecap manis. Lime wedges. Steamed white or brown rice.
⅓ cucumber, thinly sliced. In a large frying pan, heat half the oil over a medium-high heat. Cook the tomatoes, shallots, garlic and chillies, stirring every so often, for about 10 minutes, until the tomatoes break down. Turn the heat to medium-low and cook for another 10 minutes, until caramelised. Add the sugar to the pan, season with a generous pinch of salt, then tip the sambal mix into a bowl.
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