Vegetarian Sambal Geprek

A delicious plant-based version of the popular Indonesian dish that uses crispy tofu and tempeh instead of chicken. This vegetarian alternative delivers all the flavor and satisfaction of the original with a protein-packed, meat-free twist.

Ingredients

For the Tofu and Tempeh:

• 400g firm tofu, cut into pieces
• 200g tempeh, cut into pieces
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• Oil for frying

For the Sambal:

• 15 red chilies
• 5 bird's eye chilies (adjust to taste)
• 4 cloves garlic
• 2 shallots
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp hot oil

Instructions

Preparing the Tofu and Tempeh:

1. Press the tofu between paper towels with a heavy object for 15-20 minutes to remove excess moisture.
2. Cut the tofu and tempeh into bite-sized pieces.
3. In a bowl, mix the flour, cornstarch, salt, pepper, and garlic powder.
4. Coat the tofu and tempeh pieces in the flour mixture, ensuring each piece is well covered.
5. Heat oil in a deep pan to 350°F (175°C).
6. Fry the tofu and tempeh in batches until golden brown and crispy, about 5-7 minutes.
7. Drain on paper towels and set aside.

Making the Sambal:

1. Prepare the chilies by removing stems (keep seeds for extra heat).
2. Slice the garlic and shallots thinly.
3. In a mortar and pestle, grind chilies, garlic, shallots, salt, and sugar until you achieve a coarse paste.
4. Heat 2 tablespoons of oil until smoking hot.
5. Pour the hot oil over the sambal mixture and mix well.

Assembly:

1. Place the fried tofu and tempeh on a serving plate.
2. Spoon the sambal generously over them.
3. Using a pestle or the back of a spoon, gently smash the tofu and tempeh with the sambal to help the flavors penetrate.
4. Serve immediately with steamed rice and fresh vegetables.

Chef's Tips

• The key to crispy tofu is removing as much moisture as possible before coating and frying.
• Tempeh adds a nutty flavor and firmer texture that complements the softer tofu.
• For extra flavor, marinate the tofu in soy sauce, lime juice, and garlic for 30 minutes before coating.
• Double-coating the tofu and tempeh can create an extra crispy exterior.
• For convenience, this artisanal sambal provides similar flavors in a ready-to-use form.

Variations

• Baked Version: For a healthier option, bake the coated tofu and tempeh at 400°F (200°C) for 25-30 minutes
• Sweet and Spicy: Add 1 tablespoon of palm sugar or brown sugar to the sambal for a sweet-spicy balance
• Extra Protein: Add fried or baked seitan for additional texture and protein

Storage

The fried tofu and tempeh will lose crispiness when stored, but can be kept in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore some crispiness. The sambal can be stored separately in an airtight container for up to 5 days.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes