Can I make this dish gluten-free?
Yes, ensure your sweet soy sauce (kecap manis) is gluten-free, or use a gluten-free tamari mixed with brown sugar.
LUNCH
Spicy Indonesian Tofu and Tempeh Stir-fry (Tumis Tahu Tempe Sambal)
Experience the vibrant flavors of Indonesia with this quick and satisfying stir-fry. Crispy pan-fried tofu and tempeh are tossed in a fiery homemade sambal, creating a vegetarian dish that's both bold and delicious. Perfect for a weeknight meal that transports your taste buds.
HOW TO MAKE IT
Let's cook.
01
Press the tofu for at least 15 minutes to remove excess water, then cut both tofu and tempeh into 1-inch cubes.
02
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides, about 5-7 minutes. Remove and set aside.
03
Add the tempeh cubes to the same skillet and fry until golden brown and crispy, about 5-7 minutes. Remove and set aside.
04
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the minced garlic and sliced onion over medium heat for 2-3 minutes until fragrant and softened.
05
Add the sliced red bell pepper and cook for another 3 minutes until slightly tender-crisp.
06
Return the fried tofu and tempeh to the skillet. Add the sweet soy sauce, sambal oelek, salt, and black pepper. Stir well to coat all ingredients evenly.
07
Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly thicken. Serve hot.
About This Recipe
Experience the vibrant flavors of Indonesia with this quick and satisfying stir-fry. Crispy pan-fried tofu and tempeh are tossed in a fiery homemade sambal, creating a vegetarian dish that's both bold and delicious. Perfect for a weeknight meal that transports your taste buds.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, you can lightly dust the tofu and tempeh with cornstarch before frying. Adjust the amount of sambal oelek to your preferred spice level. A sprinkle of fresh cilantro or fried shallots before serving adds a nice touch.
Easy Substitutions
You can substitute green beans or broccoli for the red bell pepper. If you don't have kecap manis, you can make a quick substitute by mixing 3 parts soy sauce with 1 part brown sugar and a dash of molasses. For a milder version, reduce or omit the sambal oelek.
Storage & Reheating
Store leftover Indonesian Tofu and Tempeh Stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve this Indonesian Tofu and Tempeh Stir-fry with warm steamed jasmine rice to soak up all the delicious sauce. It also pairs wonderfully with a side of fresh cucumber slices or a simple green salad to balance the richness and spice. For a more complete Indonesian meal, consider serving it alongside a clear vegetable soup.
Common Mistakes
1. Not pressing the tofu: This leads to soggy tofu that won't crisp up. Always press firm tofu for at least 15 minutes. 2. Overcrowding the pan: Frying too much tofu or tempeh at once lowers the oil temperature, resulting in steaming instead of frying. Fry in batches for best results. 3. Not enough heat: The stir-fry needs high heat to cook quickly and keep vegetables crisp. Ensure your skillet is hot before adding ingredients. 4. Too much sambal: While delicious, too much sambal can overpower other flavors. Start with a smaller amount and add more to taste. 5. Overcooking vegetables: Bell peppers should be tender-crisp, not mushy. Cook them just until they reach the desired texture.
Frequently Asked Questions
What is tempeh?
Tempeh is a traditional Indonesian soy product made from fermented soybeans. It has a firm, chewy texture and a nutty flavor.
Can I add other proteins?
Absolutely! Cooked chicken, shrimp, or even beef strips can be added along with the tofu and tempeh.
Is sambal oelek very spicy?
Sambal oelek is a raw chili paste and can be quite spicy. Adjust the quantity to your personal preference.
What if I don't have a wok?
A large skillet or a Dutch oven will work perfectly fine for this stir-fry.
MORE TO KNOW
Achieving crispy tofu and tempeh is key to this dish. Ensure your oil is hot enough before adding them and avoid overcrowding the pan, which can steam rather than fry. Fry in batches if necessary. Pressing the tofu thoroughly is also crucial for a good texture. This stir-fry is incredibly versatile; feel free to add other quick-cooking vegetables like snap peas or mushrooms.
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