Indonesian Spicy Smashed Tempeh

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Cooking Method: Frying, Smashing

Cuisine: Jawa, Jawa Timur

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 5

Estimated Cost: 1

Calories: 250

Best Season: Spring, Suitable throughout the year

Description

Tempe Penyet is a beloved Indonesian dish made by deep-frying slices of tempeh until golden and crispy, then pressing them into a fiery chili sambal. “Penyet” means “smashed” in Javanese, referring to the way the tempeh is gently crushed into the spicy sauce. Served with rice and fresh vegetables, this dish is bold, flavorful, and incredibly satisfying — a perfect balance of crispy, spicy, and savory.

Main Ingredients

1 whole (sliced) Eggplant
2 blocks (sliced) Tempeh
3 blocks (sliced) Tofu
10 leaves Basil leaves
100 gram Shallots
30 gram Garlic
2 pcs Large red chilies
2 pcs Small tomatoes
¼ tsp Salt
¼ tsp Sugar
0.2 tsp Mushroom stock powder

Instructions

1
Prepare the Ingredients
- Slice the eggplant, tofu, and tempeh into medium-sized pieces.
- Rinse the basil leaves and set aside.
2
Fry the Components
- Heat oil in a pan over medium heat.
- Fry the eggplant until golden and soft. Set aside on a paper towel.
- Fry the tofu and tempeh until golden and crispy. Drain the excess oil.
3
Make the Sambal (Spice Paste)
- Blend shallots, garlic, red chilies, tomatoes, salt, sugar, and mushroom stock into a rough paste.
- Heat 1–2 tablespoons of oil in a pan and sauté the paste until aromatic and fully cooked (about 5–7 minutes).
4
Smash and Mix
- In a traditional mortar (cobek), place the sambal and add fried eggplant, tofu, and tempeh.
- Gently smash and mix until all pieces are coated with sambal.
- Add basil leaves and lightly press to release their aroma.
5
Serve
- Serve immediately with warm rice and optional cucumber or fresh vegetables on the side.

Keywords: tempe penyet