Tempeh, like tofu, is a wonderful plant-based protein that everyone can add to their diet. Traditionally, it is made from whole soybeans, but it can also be made using other beans, legumes, or grains (like rice). It is very different than tofu; it has a meaty, chewy texture that I really love. Everything about using tempeh relies heavily on both how it is cooked and the flavors — sauces — you pair with it.
Today’s simple, vegan recipe is all about the sauce, which is wildly strong and amazingly flavorful; it makes the dish. And it is hot. Not hot like, “Ooh, I feel a little burn after I swallow.” No, this one smacks you in the face as Cher does to Nicholas Cage in Moonstruck. After all, this serving for 2 people calls for 3/4 cup of sambal oelek. As a reference, I often use a tablespoon or two of sambal when I want to add a good kick to other recipes.
Heat oil in a 12-inch nonstick skillet over medium-high heat to 375°F. Carefully add tempeh to hot oil and increase heat to high. Cook, turning tempeh as needed, until golden brown, 3 to 5 minutes, adjusting burner if necessary to maintain oil temperature between 350°F and 375°F degrees. Transfer tempeh to paper towel-lined plate.
Add the shimeji to the oil and stir fry until golden brown. Add them to the plate with the tempeh.
Carefully pour off all but 2 tablespoons oil from pan. Add sambal oelek to the remaining oil in the skillet and cook over medium-high heat, stirring slowly but constantly, until darkened in color and a dry paste forms, 7 to 10 minutes. Remove from the heat heat and stir in water and kecap manis until well combined. Add tempeh and basil and toss until well coated. Serve with steamed rice.
Serves 2, but is easily doubled.
Notes
Serves 2, but can be doubled.Adapted from Vegan Cooking for Two by America’s Test Kitchen
I am absolutely sure this would work perfectly with extra firm tofu, Mimi. In fact, I want to try it myself. Yes, that’s a lot of Sambal oelek, but the rice really helps turn down the heat.
this one smacks you in the face as Cher does to Nicholas Cage in Moonstruck…LOL..I love it.
I don’t eat soya products any more though I grew up eating tons of them. Love shimeji!
I love making movie references when I read my blog. I’m glad you enjoyed it, Angie. As I said to Mimi, I think this could work well with tofu, but also with pork or chicken. I know you eat both of those, so you might give them a try!
I like your flavours, too. Tofu would be okay. But I’m not a fan of those products made with yeast-like organisms and mycelium. I saw how they’re made once, and it’s just plain disgusting…
I love that scene in Moonstruck! Not so sure about tempeh. I think i’ve had it years ago when i lived with vegans! BTW that’s our default term for troublesome folk – bloody vegans! no matter their inclination or tastes. heehee …
sherry
This one really caught my attention because I’m always looking for new ways to make tempeh the star of a meal rather than just a substitute for something else.
😆 the slap comment got me… Now I need to watch that movie again, it’s been a long time. This looks like a mighty flavorful and spicy dish, David. I love the flavors though and I will try it with firm tofu. I’ve been planning to add more plant-based meals back into the meal plan to lighten things up just before the holidays!
Mimi Rippee
October 24, 2026 at 5:19 amI would love this, if only it was tofu instead of tempeh. I just could never get used to tempeh. That is a lot of sambal oelek!
David Scott Allen
October 24, 2026 at 11:11 amI am absolutely sure this would work perfectly with extra firm tofu, Mimi. In fact, I want to try it myself. Yes, that’s a lot of Sambal oelek, but the rice really helps turn down the heat.
angiesrecipes
October 24, 2026 at 6:02 amthis one smacks you in the face as Cher does to Nicholas Cage in Moonstruck…LOL..I love it.
I don’t eat soya products any more though I grew up eating tons of them. Love shimeji!
David Scott Allen
October 24, 2026 at 11:11 amI love making movie references when I read my blog. I’m glad you enjoyed it, Angie. As I said to Mimi, I think this could work well with tofu, but also with pork or chicken. I know you eat both of those, so you might give them a try!
FEL!X
October 24, 2026 at 6:05 amI like your flavours, too. Tofu would be okay. But I’m not a fan of those products made with yeast-like organisms and mycelium. I saw how they’re made once, and it’s just plain disgusting…
David Scott Allen
October 24, 2026 at 11:12 amHonestly, and it’s a bit wimpy of me, but I make it a point never to watch food being processed. I’m not sure we want to see any of it!
Mad Dog
October 24, 2026 at 6:59 amThat looks delicious, especially with the hot sambal oelek. I think I’d prefer a kick from chilli to a smack from Cher!
David Scott Allen
October 24, 2026 at 11:12 amYes, that was a pretty hard slap! The chili is wonderful in this and I think you’d really enjoy it. Thanks, Mad Dog.
Barb
October 24, 2026 at 7:00 amI like spicy recipes but 3/4 cup of sambal oelek for two people is probably more than I could handle!!
David Scott Allen
October 24, 2026 at 11:13 amThanks Barb. I realize that I should try making it with less Sambal oelek — but we both enjoyed it even though it set our heads on fire!
Carol
October 27, 2026 at 5:45 pmThis is spot on with heat for me. I would, however, use chicken or pork, as I don’t eat tofu or tempeh…Love the movie reference.
David Scott Allen
October 31, 2026 at 9:32 amCarol — I bet this would be fantastic with chicken (and probably pork, too).
Sherry M
October 28, 2026 at 6:08 pmI love that scene in Moonstruck! Not so sure about tempeh. I think i’ve had it years ago when i lived with vegans! BTW that’s our default term for troublesome folk – bloody vegans! no matter their inclination or tastes. heehee …
sherry
David Scott Allen
October 31, 2026 at 9:24 amWhen you say it’s your default term, are you talking about you and Mr. P? Or all of Australia? Cusious — as I love it.
Raymund
October 29, 2026 at 3:55 pmThis one really caught my attention because I’m always looking for new ways to make tempeh the star of a meal rather than just a substitute for something else.
David Scott Allen
October 31, 2026 at 9:23 amI agree 100% — make tempeh and tofu for what they are, not as meat substitutes. I hope you give it a try!
Marcelle
October 31, 2026 at 10:27 pm😆 the slap comment got me… Now I need to watch that movie again, it’s been a long time. This looks like a mighty flavorful and spicy dish, David. I love the flavors though and I will try it with firm tofu. I’ve been planning to add more plant-based meals back into the meal plan to lighten things up just before the holidays!
Valentina
November 1, 2026 at 2:01 pmWhat a scrumptious looking meal. Again, a gorgeous plate of food – your presentations are always impeccable. I love Shimeji mushrooms! 🙂 ~Valentina
Frank | Memorie di Angelina
November 3, 2026 at 7:31 amLooks very tasty, David! I’m a huge fan of tofu but I’ve never tried tempeh. This might be my gateway …
2pots2cook
November 4, 2026 at 2:50 amTempeh is not exactly my cup of tea but I guess seitan would be great to use instead….
Inger
November 9, 2026 at 8:22 pmYou know, I think it even looks hot…