Tempeh with pak choi and tomato sambal from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 168) by Meera Sodha

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Accompaniments: New potato serundeng

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Notes about this recipe

  • nomeshk on February 24, 2026

    The sauce had great flavour. I had to use a bit of tomato paste because I hadn't got quite enough fresh tomatoes. Next time, I will cut the tempeh thinner (brand I bought was in a cylinder, so impossible to cut into triangles) and make a paste out of the lemongrass, because the bits were annoying to eat around.

  • jd_z77v3u on January 23, 2026

    this was really good, but my tempeh came out dry. I will try the previous commenter's tip about steaming the tempeh next time I try it!

  • hbakke on June 01, 2024

    We enjoyed this. The tomato sambal was flavorful and paired well with tempeh. I did have to add a little water to the pan to steam my baby bok choy, but otherwise followed the recipe. I served this with a rice and grain medley.

  • Astrid5555 on December 18, 2022

    This was excellent! Used canned tomatoes instead of fresh ones and added some more water for the pak choi to steam properly.

  • joelle on November 05, 2022

    Delicious! I steamed my tempeh in the instant pot set to 0 minutes before frying it, because my understanding is that steaming tempeh before other cooking methods helps remove some bitterness and allows it to soak up flavors better. I also subbed whole canned tomatoes for the ripe ones the recipe requires, since it was winter. I served this with the Brussels sprouts nasi goreng, and it was so good!

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