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A healthy, delicious twist on a Malay dish, full of protein and no oil at all!


  • 200 g Tempeh
Sambal Sauce
  • 2 fresh red chillies one for processing, one for slicing2 shallots
  • Assorted microgreens or spring onions


  • 1. Cut tempeh into triangles
  • 2. Set aside sliced chili and sliced shallot.
  • 3?. Sambal sauce: Process the remaining chili slices, shallot, garlic, galangal, tamarind pulp, tomato, ginger root, sugar, salt, soy sauce and miso in a blender till smooth.
  • 4. Pour sauce onto tempeh slices and mix till well-coated. Add in sliced chilli and shallot.
  • 5. Place tempeh mixture onto non-stick dehydrator sheet and dehydrate at 45 degrees Celsius for 2.5 hours or until desired texture. Alternatively pan fry the tempeh or bake in oven.
  • 6?. Serve and enjoy!
This recipe has been republished with permission from Raw Chef Yin. To master making tempeh from scratch at home, check out Yin’s Online Tempeh Course!