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Hot & Spicy Tempeh

Prep Time:

20 minutes


2-3 Serving


Asian Cuisine

About the Recipe

Hot & Spicy Tempeh � Crispy fried tempeh is tossed in addicting spicy sambal sauce is a popular Indonesian dish and a great source of meatless protein. It a vegan friendly!

Recipes & Photos credit to:



Harvist Chili Infused Extra Red Palm Oil
200gm tempeh thinly sliced
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
5 red dried chillies, sliced
5 birdeye chillies, sliced
Thumb sized pieces of ginger, chopped
1/2 tsp shrimp paste, roasted
2 tbsp dark palm sugar
1 tsp tamarind pulp, mixed with water, strained, solids discarded
Salt & pepper to taste


1. Heat oil in a deep saucepan. Deep fry tempeh in batches, turning occasionally, until golden and crisp (2-3 minutes; be careful as hot oil will spit). Drain and absorbent paper, set aside.
2. Heat 1 tbsp. Harvist Chili Oil in a wok over medium heat, add shallot, garlic, chili, ginger and shrimp paste and stir-fry until fragrant (2-3 minutes).
3. Add palm sugar and stir over low-medium heat until dissolved (1-2 minutes).
4. Add tamarind paste and deep-fried tempeh and stir frequently until sauce is reduced and caramelized (5-6 minutes).
5. Season to taste.


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