Firmly pan-fried tempeh gets a thin, sticky coating of ketjap and lime. Green sambal, fresh cucumber and rice keep the dish balanced with heat, tang and crunch.
This modern main course is all about contrast: tempeh with a golden-brown, nutty crust paired with a raw sambal of green chili, spring onion and cilantro. Ketjap manis gives the tempeh a sweet, savory sheen; lime juice keeps the glaze from feeling heavy. Cucumber adds coolness and a light crunch, while rice soaks up the spicy sauce. The combination is inspired by flavors you’ll also find in Indonesian kitchens, but this is not a traditional regional dish.
Tempeh is firm enough to fry in thick slices without falling apart. Cut the slices about one and a half centimeters thick and give them room in the pan. That way, they can brown instead of steam. A properly hot pan and a thin layer of oil help form a crust; let the tempeh sit undisturbed before turning it over. Add the ketjap-lime mixture only at the end, since the sugars in ketjap can darken or burn quickly.
The green sambal is deliberately fresh and chunky, not a smooth sauce. Finely chop the chili and taste a small piece first: heat varies from pepper to pepper. For a milder version, remove the seeds and ribs, or use one chili. Spring onion and cilantro add fragrance and juiciness; salt and lime brighten the flavors. No cilantro on hand? Use extra spring onion and a little finely chopped flat-leaf parsley. That changes the character, but still gives you a fresh counterpoint.
Ketjap manis is thicker and sweeter than regular soy sauce. If you don’t have any, you can mix regular soy sauce with half a teaspoon of brown sugar; the glaze will be less syrupy, so brush it on thinly. For a gluten-free version, use a suitable gluten-free soy sauce and check the label on the ketjap substitute. Serve the rice and cucumber separately from the hot tempeh so the cucumber stays crunchy.
This dish is handy for a weeknight: the rice can cook while you prepare the sambal and cucumber. You can chop the sambal ahead of time, but it’s best to mix it with lime and salt shortly before eating so the herbs stay fresh. Quickly refrigerate leftovers in sealed containers and eat them within two days. Store the rice separately, cool it within an hour and use it within 24 hours; reheat it once until steaming hot throughout. Cucumber is best served fresh.
Cook the rice according to the package directions. Keep warm with the lid on the pan.
Cut the cucumber into thin ribbons or half-moons. Toss with the rice vinegar, sugar and a pinch of salt. Set aside.
Cut the tempeh into slices about 1½ cm thick. Heat the oil in a large skillet over medium-high heat and fry the tempeh in a single layer for 3–4 minutes per side, until golden brown. Cook in two batches if needed.
Meanwhile, finely chop the chili and spring onions and chop the cilantro. Mix with the salt and 1 tablespoon of lime juice. Taste and add a little more salt or lime juice if needed.
Stir the ketjap manis with 1 tablespoon of lime juice until smooth. Turn the heat to low and brush a thin layer of the mixture on both sides of the tempeh. Turn it once more and fry for about 30 seconds per side, until the slices are glossy. Remove the pan from the heat.
Divide the rice and cucumber between two plates. Add the tempeh and spoon the green sambal over it, or serve it on the side.
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