Sesame Tempeh Sambal
Whenever I don’t really feel like cooking, or just want to make a quick meal, this is my go-to recipe. For a regular tempeh sambal you only need 5 ingredients (salt and pepper not including). But, because I cook this recipe so often, I wanted to give a little twist – so I came up with the sesame tempeh sambal variation.
So instead of coconut oil I used sesame oil, and I also sprinkled some sesame seeds over the tempeh sambal. Adding sesame seeds to your dish is also a great and quick way to incorporate some more vitamins and minerals into your meal.
This vegan recipe will only take 30 minutes to make. I do recommend using a mortar and pestle to mash the garlic and chili peppers, but you could also use a food processor.
how to make sesame tempeh sambal
- Preheat the oven at 400°F (200°C). Cut the tempeh into small cubes and put them on a baking tray. Cover the tempeh with 2 tablespoons of sesame oil, paprika powder, ½ a teaspoon of salt and pepper. Cook for 25 minutes in the oven.
- Peel the garlic and heat 1 tablespoon of sesame oil in a frying pan. Once heated, add the garlic and chili peppers to the pan and cook it for a few minutes.
Get your mortar and pestle (or food processor) and mash the garlic and chili into a paste.
- Cut the tomatoes into cubes and toss them in the frying pan together with the garlic and chili paste. Cook on medium-high heat until the tomatoes start to soften.
- Take out the tomatoes and mash them with the mortar and pestle too. If I am really having a lazy day, I just crush the tomatoes with a wooden spoon. Also add ½ a teaspoon of salt when you put the tomatoes back in the pan.
- By now the tempeh should be cooked. Take it out of the oven and toss the tempeh in the pan. Also add the sesame seeds and stir well.
- Serve the sesame tempeh sambal with rice or potatoes.
Sesame Tempeh Sambal
- 17.6 oz tempeh (500 g)
- 6 tomatoes
- 6 garlic
- 3 chili peppers
- 3 tbsp sesame seeds
- 3 tbsp sesame oil
- 1 tsp paprika powder
- 1 tsp salt
- ¼ tsp pepper