Ingredients & Substitutes

Instructions

1. 1

   Soak 10-12 dried red chilies in hot water for 15 minutes, then deseed and drain them.

2. 2

   Prepare the sambal paste by blending the rehydrated and deseeded chilies, 4 large roughly chopped shallots, 5 roughly chopped garlic cloves, a 1-inch piece of roughly chopped galangal, and the thinly sliced white part of 1 lemongrass stalk in a food processor until a coarse paste forms.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat, add 400 grams of 1-inch cubed tempeh, and stir-fry for 5-7 minutes until golden brown, then remove the tempeh and set aside.

4. 4

   Add the remaining 2 tablespoons of vegetable oil to the wok, then add the prepared sambal paste and stir-fry for 8-10 minutes over medium heat until fragrant and the oil separates from the paste.

5. 5

   Return the browned tempeh to the wok along with 300 grams of 2-inch cut long beans, 2 tablespoons of gluten-free soy sauce, 1 tablespoon of tamarind paste diluted with 2 tablespoons of hot water, 1 teaspoon of grated palm sugar, and 0.25 teaspoon of salt.

6. 6

   Wok-toss the ingredients vigorously for 5-7 minutes until the long beans are tender-crisp and the tempeh is well coated with the sambal.

7. 7

   Garnish the Malaysian Wok-Tossed Sambal Tempeh with 2 thinly sliced fresh kaffir lime leaves before serving immediately.