Grilled Tofu, Tempeh, and Eggplant with Spicy Onion Sambal (Oil-Free, Salt-Free)
Indulge in a delightful Indonesian dish that combines the earthy flavors of grilled tofu, tempeh, and eggplant, perfectly complemented by a spicy sambal. This recipe is not only simple to make but also healthy, allowing you to enjoy a burst of flavors without added oil or salt.
Ingredients
| Ingredient | Amount | Preparation |
|---|---|---|
| Tofu | 100 g | Thinly sliced (0.5 cm) |
| Tempeh | 100 g | Thinly sliced (0.5 cm) |
| Eggplant | 100 g | Thinly sliced (0.5 cm) |
| Sambal Bawang | ||
| Chili (Cabe Rawit) | 3 tbsp | |
| Garlic | 2 cloves | |
| Shallot | 1 clove |
Instructions
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Grill the Ingredients: On a non-stick skillet, grill the tofu, tempeh, and eggplant until they are golden brown and slightly charred. Arrange them beautifully on a serving plate.
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Prepare the Sambal: Grill the garlic and shallot until soft, discarding any burnt parts. Toast the chili until fragrant.
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Make the Sambal: Using a mortar and pestle, pound the grilled garlic, shallot, and toasted chili until you achieve a smooth paste.
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Serve: Serve the grilled tofu, tempeh, and eggplant alongside the spicy sambal.
Serving Suggestion
For an ultimate taste experience, layer your dish as follows: take a slice of grilled tofu, spread a generous amount of sambal on top, add half a slice of eggplant, another layer of sambal, then place the grilled tempeh, add more sambal, and finally fold the remaining eggplant over the tempeh. Enjoy every bite! 😋
Notes
- The tofu remains moist, while the tempeh offers a savory crunch, and the eggplant adds a hint of sweetness, all harmonized by the spicy, savory sambal.
