Tempe in Spicy Tomato Sauce Recipe

Introduction

Tempe in Spicy Tomato Sauce, or “Tempe Saus Tomat,” is a beloved Indonesian dish that exemplifies the rich culinary heritage of Southeast Asia. This dish combines the hearty, protein-rich tempeh—fermented soybeans pressed into firm cakes—with a vibrant, flavorful sauce that balances spicy, savory, and tangy notes. The crispy texture of the fried tempeh contrasts beautifully with the thick, aromatic tomato-based sauce, creating a harmonious blend of textures and flavors that make this dish a versatile favorite. Whether served as a main course over steaming rice or as a satisfying side dish accompanying various Indonesian or Southeast Asian meals, it offers a delightful experience for both the palate and the senses. Its simplicity, accessibility of ingredients, and adaptability to different spice levels make it an excellent choice for home cooks looking to explore Indonesian cuisine with authentic flavors.

This recipe, shared on Love With Recipes, is designed to be straightforward and quick to prepare, yet it allows for customization based on individual taste preferences—whether you prefer a milder version or one with a fiery kick. The process involves frying the tempeh until golden and crispy, then simmering it in a savory tomato sauce infused with aromatic shallots and optional red chili peppers for heat. The blend of textures and flavors makes this dish not only satisfying but also highly adaptable for meal prep, leftovers, or even as part of a larger Indonesian feast.

Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 35 minutes

Needed Equipment

• Chef’s knife
• Cutting board
• Blender or food processor
• Large frying pan or wok
• Slotted spoon
• Measuring spoons
• Cooking spoon or spatula
• Paper towels or kitchen towels for draining
• Stove or cooktop
• Serving bowls or plates

Tags

Indonesian cuisine, Vegetarian, Vegan (if no animal products used), Spicy, Quick & Easy, Comfort Food, Healthy, Plant-based, Family-Friendly, Fermented Soy, Stir-Fry

Serving Size

Serves approximately 4 portions, making it ideal for family dinners or meal prep for the week. Adjust quantities accordingly for larger or smaller groups.

Difficulty Level

Easy. Suitable for beginner cooks and those familiar with basic stir-frying and sauce preparation techniques. The steps are straightforward, with minimal preparation time.

Allergen Information

Dietary Preference

Vegetarian, Vegan (if no animal-derived ingredients are added), Plant-Based, Dairy-Free, Nut-Free (if no nuts are added)

Course

Main Course, Side Dish

Cuisine

Indonesian

Ingredients

td>To taste

Instructions

Step 1: Preparing the Tempeh

Begin by preparing the tempeh, which is the star protein of this dish. Cut the tempeh into small, bite-sized pieces—roughly 1-inch cubes or strips, depending on your preference. For best results, use fresh or properly stored tempeh, which should be firm and slightly moist but not overly slimy.

In a large skillet or wok, heat enough oil to submerge the tempeh pieces—about 1 to 2 inches deep, or enough to fry comfortably. Use medium-high heat to ensure a crisp exterior. Carefully add the tempeh pieces to the hot oil, avoiding overcrowding of the pan to maintain proper frying temperature.

Fry the tempeh until they develop a golden-brown crust, which should take approximately 3-5 minutes per batch. Turn the pieces occasionally with a slotted spoon or tongs to ensure even browning. Once crispy, remove the tempeh with a slotted spoon and drain excess oil on paper towels or a clean kitchen towel. Set aside.

Step 2: Preparing the Spicy Tomato Sauce

While the tempeh is frying, prepare the sauce base. Start by peeling the shallots and, if using, the garlic cloves. Place the shallots, chili peppers, and garlic (if used) into a blender or food processor. For a milder sauce, reduce the number of chili peppers or remove seeds; for more heat, keep them intact.

Blend the mixture until it reaches a smooth consistency. Add a splash of water or oil if needed to facilitate blending. The result should be a vibrant, aromatic paste that forms the flavor foundation of your sauce.

Step 3: Sautéing the Sauce and Tomatoes

In a clean skillet or wok, heat about 1-2 tablespoons of cooking oil over medium heat. Once hot, add the blended shallot and chili mixture. Sauté for 2-3 minutes until fragrant, stirring constantly. The aroma should be pungent and inviting.

Add the sliced or chopped tomatoes to the pan. Stir well to combine with the aromatics. Cook for about 5-7 minutes, or until the tomatoes soften and release their juices, creating a thick, flavorful sauce. Use a spatula or spoon to mash the tomatoes slightly if you prefer a more uniform consistency.

Season with a pinch of salt and, if desired, a teaspoon of sugar to balance acidity. If you like a richer umami flavor, add soy sauce or tamari at this stage. Continue cooking for another 3-5 minutes until the sauce thickens further and becomes fragrant.

Step 4: Combining the Tempeh and Sauce

Add the fried tempeh into the sauce, stirring gently to coat each piece thoroughly. Turn the heat to low and simmer for 5-8 minutes, allowing the flavors to meld and the tempeh to absorb the savory, spicy sauce. Taste and adjust seasoning as needed, adding more salt, sugar, or chili for desired heat.

If the sauce becomes too thick, add a splash of water or broth to loosen it. If you prefer a thicker sauce, continue simmering until it reaches your preferred consistency.

Step 5: Serving

Serve hot, garnished with fresh herbs if desired, alongside steamed jasmine or basmati rice. The crispy tempeh coated in the spicy, tangy tomato sauce makes for a satisfying, flavorful meal that beautifully showcases Indonesian flavors. Pair with a side of sautéed vegetables or a simple salad to complete the meal.

Preparation Tips

• Tempeh Preparation: For extra flavor, marinate the tempeh in soy sauce, garlic, or spices for 10-15 minutes before frying. This adds depth to the taste.
• Adjusting Spiciness: To tailor the heat level, reduce or increase the number of chili peppers. Removing seeds yields milder heat, while keeping them intact intensifies spiciness.
• Tomato Selection: Use ripe, fresh tomatoes for a richer, more authentic flavor. If unavailable, canned crushed tomatoes can be substituted.
• Oil Choice: Use neutral oils like vegetable, canola, or sunflower oil to avoid overpowering flavors. For a healthier option, try air-frying the tempeh.

Nutritional Information

Tips and Tricks

• Use Fresh Ingredients: Ripe tomatoes and fresh shallots significantly enhance the flavor profile of the dish.
• Frying Tempeh Properly: Ensure oil is hot enough before frying to achieve a crispy exterior. Overcrowding the pan reduces crispiness.
• Layering Flavors: Consider adding a splash of lime juice or vinegar at the end for extra tang.
• Make Ahead: The sauce can be prepared in advance and stored in the refrigerator for up to 3 days, making meal prep more efficient.

Add-ons

• Chopped fresh cilantro or basil for garnish
• Fried shallots or garlic chips for added crunch
• Additional vegetables like bell peppers, carrots, or bok choy
• A drizzle of coconut milk for a creamier, richer sauce

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian-style sambal or chili paste
• Stir-fried vegetables with garlic and soy sauce
• Simple cucumber salad or pickles

Improvements

• Enhanced Flavors: Incorporate spices like turmeric, coriander, or cumin into the sauce for additional depth.
• Texture Variations: Add chopped peanuts or toasted sesame seeds for crunch.
• Cooking Method: Bake or air-fry the tempeh for a healthier alternative to frying.

Save and Store

Leftover tempeh in spicy tomato sauce can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or microwave until warmed through. For longer storage, freeze in portions for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave.

FAQ

Can I use canned tomatoes instead of fresh?

Yes, canned crushed or diced tomatoes make a convenient substitute, especially when fresh tomatoes are not in season. Use about 1 cup of canned tomatoes for every 8 fresh slices called for, and adjust cooking time accordingly to achieve a thick sauce.

Can I make this dish vegan?

Absolutely. This recipe is inherently vegan if you use plant-based oils and omit any fish sauce or animal-derived ingredients. Ensure that soy sauce or tamari used is gluten-free if necessary.

How spicy is this dish?

The spiciness depends on the number and type of chili peppers used. Adjust the quantity according to your heat tolerance. Removing seeds or using milder peppers can help control the spice level.

Conclusion

Tempe in Spicy Tomato Sauce offers a flavorful, nutritious, and versatile addition to your Indonesian culinary repertoire. Its combination of crispy fried tempeh and a rich, spicy, and tangy sauce encapsulates the essence of traditional Indonesian flavors, reimagined for quick, home-cooked meals. Whether you’re a seasoned cook or just starting to explore Southeast Asian cuisine, this dish provides a satisfying experience that highlights the beauty of simple ingredients transformed by bold flavors. Remember, the key to excellence lies in fresh ingredients, proper frying techniques, and balancing the spices to suit your individual taste. Experiment with add-ons and side dishes to create a complete and satisfying meal. As always, Love With Recipes encourages you to enjoy cooking, sharing, and savoring this delightful dish.

References

• Indonesian Food & Cooking, by Sisca Sunarta, 2014.
• The Food of Indonesia, by Heinz von Holzen, 2017.