Authentic Sambal Goreng | Spicy Tofu Tempe Stir Fry

Table of Contents

• What Is Sambal Goreng?
• Why You’ll Love This Dish
• Key Ingredients for Sambal Goreng
• How to Level Up Sambal Goreng (aka Mom’s version!)
• How to Serve Sambal Goreng
• A Naturally Vegan-Friendly Dish
• Tips & Tricks
• Storing & Reheating
• Watch how to make Sambal Goreng
• More recipes like this:

What Is Sambal Goreng?

Sambal Goreng (literally “fried chili paste” in Malay and Indonesian) is a beloved vegetable side dish in Malay households, especially during festive gatherings like Hari Raya. The dish usually features tofu, tempeh, and long beans stir-fried in a rich, spicy, coconut-based sambal sauce.

Don’t let the name fool you: this isn’t just chili paste. It’s an entire dish layered with textures and flavours: crispy, chewy, crunchy; spicy, savory, sweet, and creamy.

Despite being meat-free, it holds its own next to meatier mains like beef rendang and ayam masak merah. In fact, for those in the know, it’s a must-have.

Why You’ll Love This Dish

• Packed with bold flavour – spicy, aromatic, umami-rich and a touch of sweetness from coconut milk and palm sugar

• Vegetarian-friendly but hearty – it’s all veg, but feels substantial and filling thanks to tofu, tempeh, and beans

• Festive comfort food – traditionally served during Hari Raya, but honestly delicious any day of the week

• Meal-prep friendly – holds up well in the fridge and actually tastes better the next day

• Mom-approved – this version is simplified but still captures all the magic of the original

• Aromatics galore – the sambal base is a dream if you love garlic, shallots, chilies, and belacan

Key Ingredients for Sambal Goreng

Tofu and Tempeh

• Firm Tofu – Holds its shape well when fried and soaks up all the sambal goodness.

• Tempeh – Earthy, nutty, and satisfying. Fry until golden for texture.

Frying the Tofu and Tempe

Sambal Goreng might be a vegetable-forward dish, but it’s not exactly what you’d call light and healthy. Lots of frying involved, and that’s what makes it so good. D

eep-frying the tofu and tempeh before adding them to the sambal is key. It gives them that irresistible texture: crisp on the outside, chewy and toothsome on the inside. They soak up the sambal beautifully without falling apart.

If you’re making a smaller batch (or just want something a little less oily), the air fryer works brilliantly here too. You still get a golden crust without the mess of deep-frying. Check out that recipe here.

That said, if you want to skip the frying altogether, you can go straight to pan-frying or stir-frying the tofu and tempeh. Just be gentle—without that crispy outer layer, they’ll be a bit more fragile and break up if you stir too much.

Everything Else:

• Long Beans or French Beans – Add crunch and color; a welcome contrast to the rich sambal.

• Shrimp – Optional, but adds a naturally sweet, juicy bite to the dish.

• Dried Chili Paste – The backbone of the heat and depth. Adjust to your spice level.

• Makrut Lime Leaves – Adds a citrusy lift and fragrance.

• Coconut Milk – Mellow and creamy, balances the heat and adds body.

• Salt & Sugar – Just the right touch to bring all the flavours together.

For the Blended Base Paste:

• Shallots or Onion
• Garlic
• Ginger
• Galangal
• Lemongrass (inner white part)
• Water (just enough to blend)

How to Level Up Sambal Goreng (aka Mom’s version!)

The base version of this Sambal Goreng is already rich, bold, and packed with flavour… but if you want to go full throttle and really impress, take a leaf out of my mom’s book. Her version? Absolutely legendary. She doesn’t hold back, and neither should you if you’re ready to commit to the extra steps.

Her secret? A handful of extra ingredients and a whole lot of extra effort. She deep fries every single component—yes, every one—and adds layers of richness that turn this humble dish into a true centrepiece.

To level up this dish, add:

• Belachan (fermented shrimp paste) for extra umami depth
• Tamarind paste for a tangy brightness that cuts through the richness
• A splash of coconut cream or coconut milk to round it all out with luxurious creaminess
• Beef chunks to make it more indulgent and meaty

For the recipe here, these are the measurements required:

• 1 tbsp Belachan or fermented dried shrimp paste
• 1/2 tsp Tamarind paste
• 2-3 tbsps Coconut Cream or Coconut Milk

Here’s how to integrate it:

• Blend the belachan together with the base paste before sautéing.
• At the seasoning stage (right when you’re adding salt and sugar), stir in the tamarind paste and coconut cream to finish.

This version is bold, rich, and perfect when you really want to impress. Think festive occasions, family gatherings, or when you’re just feeling a bit extra. Just be warned: once you’ve had it like this, it’s hard to go back.

How to Serve Sambal Goreng

• With rice – Spoon it generously over a warm bowl of rice for a satisfying meal.

• As a side dish – Pairs beautifully with chicken stews, rendang, or even simple fried fish or chicken!

• At festive gatherings – A must-have at Hari Raya tables, especially with lontong or ketupat, and serunding.

Storing & Reheating

• Fridge: Store in an airtight container for up to several days.

• Freezer: You can freeze this, but tofu and tempeh might soften a bit. Best eaten fresh or within a week.

• Reheating: Warm on the stovetop with a splash of water or coconut milk, or microwave until heated through.