Tempe penyet or smashed tempeh is one of my favorite vegetarian dishes. It is so delicious, affordable, and easy to make.
Tempe Penyet with Sambal and Basil
- 1 block tempeh, sliced
- 3 cloves garlic, grated
- sea salt & freshly ground pepper
- 200 ml water
- Oil for frying
- 3 cloves garlic
- 5 red chilies
- 3 bird’s eye chilies
- Salt and sugar to taste
- a handful of fresh basil
- 1-2 tbsp coconut oil
- Juice of 1/2 lime
- Mix garlic paste, salt, pepper, and water in a shallow bowl. Add tempeh slices and marinate for about 15-30 minutes. Set aside.
- Meanwhile, pound the garlic, chilies, salt, and sugar in a mortar and pestle. They don’t need to be super fine, you just want to bring out the flavors from garlic and chilies.
- Add half of the basil to the sambal. Then carefully pour the hot oil onto the sambal. Mix everything well.
- Drain and pat dry the tempeh. Heat about 2 tablespoons of oil in a nonstick pan or cast iron pan. Shallow fry tempeh until browned on both sides.
- Put fried tempeh with sambal and gently smash the tempeh. Add more basil and drizzle with lime juice before serving.