¼ cup vegetable oil, plus more for frying (3–4 cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
3 large or 4 medium shallots
1 2" piece ginger
1 large or 2 small plum tomatoes
6 garlic cloves
4–6 red serrano or Fresno chiles
3½ oz. green beans
½ large bunch Tuscan or curly kale (about 6 oz.)
2 lemongrass stalks
4 makrut (Thai) lime leaves (optional)
3 Tbsp. kecap manis
1 Tbsp. grated palm sugar or light brown sugar
1 tsp. tamarind concentrate or 2½ tsp. tamarind paste
2 tsp. ground coriander
1 cup salted dry-roasted peanuts
Steamed white rice (for serving)
preparations
1
Start by frying the tempeh. Cut two 8-oz. packages tempeh into 1x½ x¼" sticks with a chef’s knife. Pour vegetable oil into a medium heavy saucepan to come 2" up sides (but make sure pan is no more than two thirds full); clip a deep-fry thermometer to sides. Heat oil over medium until thermometer registers 350°. (If you don’t have a deep-fry thermometer, check oil temperature by adding a cube of bread—it should turn golden in 15–20 seconds.) Line a rimmed baking sheet with paper towels.
2
Working in 2 batches and bringing oil back to temperature between batches, carefully lower tempeh into hot oil with a slotted spoon or spider. Fry, turning occasionally until golden and crunchy all over, 7–9 minutes. Transfer to prepared baking sheet to drain; season with kosher salt.
3
Now make the spice paste. Cut 3 large or 4 medium shallots in half lengthwise and coarsely chop. Scrape skin from one 2" piece ginger with a spoon; discard. Thinly slice ginger. Cut 1 large or 2 small plum tomatoes into wedges.
4
Pulse shallots, ginger, tomatoes, 6 garlic cloves, and 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt in a food processor to make a coarse paste; set spice paste aside.
5
Prep the vegetables. Thinly slice 4–6 red serrano or Fresno chiles. (If you’re heat averse, go with the smaller number and scrape away seeds and membranes before slicing.) Trim 3½ oz. green beans and slice into 1" pieces. Remove ribs and stems from ½ large bunch Tuscan or curly kale (about 6 oz.); discard. Chop leaves into large pieces.
6
Bruise 2 lemongrass stalks with flat side of knife. Halve stalks crosswise so they will fit in skillet later. If using 4 makrut lime leaves, partially tear in a few places to help release flavor.
7
Make the sauce: Stir 3 Tbsp. kecap manis, 1 Tbsp. palm sugar or brown sugar, 1 tsp. tamarind concentrate or 2½ tsp. tamarind paste, and ¾ cup water in a measuring glass to combine.
8
Heat ¼ cup vegetable oil in a large skillet or wok over medium. Scrape in reserved spice paste, then add lemongrass and lime leaves. Cook, stirring occasionally with a heatproof rubber spatula, until paste is fragrant and beginning to take on some color and stick to pan, about 8 minutes. Add chiles and 2 tsp. ground coriander. Cook, stirring occasionally, until chiles are softened, about 5 minutes.
9
Add tempeh, green beans, kale, sauce, and 1 cup salted dry-roasted peanuts. Cook, stirring occasionally, until liquid evaporates and spice paste and sauce cling to ingredients, about 5 minutes. Taste and season with more salt if needed.
10
Serve sambal goreng tempe with steamed white rice.
