Sambal goreng tempeh from the Airfryer
What makes sambal goreng tempeh so delicious? The crispy tempeh, of course – and you really don’t need a deep fryer for that. With this recipe, you’ll get wonderfully crispy tempeh, simply in the Airfryer.
Sambal goreng tempeh is one of my favorite weekday meals. Don’t worry if you’re not familiar with Indonesian cuisine. All the ingredients are readily available at the supermarket, and with ready-made boemboe (spice paste), you’ll save yourself a lot of work. Honestly, it’s ready in no time!
Method
1. Preheat the Airfryer to 200 °C. Finely chop the shallot and mince the garlic and ginger. Cut the tempeh into thin strips, toss with 1 tbsp of the sunflower oil and cook until crispy in 7–8 minutes. Set aside.
2. Heat 1 tbsp sunflower oil in a frying pan and sauté the shallot, garlic and ginger until the onion is translucent. Meanwhile, cut the chili into thin rings and the lemongrass into pieces of approx. 4 cm.
3. Cook the boemboe, red chili and lemongrass over low heat for 5–10 minutes, until done. If you’re worried it might burn, you can add another tbsp of sunflower oil.
4. Add the tamarind, brown sugar and tempeh to the pan and toss everything well. Simmer for approx. 2 more minutes and serve.
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