Vegetarian Sambal Goreng
This vegetarian Sambal Goreng version offers a lighter protein-rich option without animal products, making it ideal as a side or part of a wholesome dialysis-friendly meal. Using tofu and tempeh as plant-based proteins, it retains the richness of traditional Malay flavours while being low in phosphorus and p
Protein
- 120 gm firm tofu (taukwa) (diced)
- 80 gm tempeh (diced)
Vegetables
- 50 gm chayote (labu siam) (thinly sliced)
- 10 gm Red Capsicum (thinly sliced)
- 10 gm Green Capsicum (thinly sliced)
- 10 gm Yellow Capsicum (thinly sliced)
- 1 medium red onion (thinly sliced)
- 1 stalk lemongrass (thinly sliced)
Seasonings
- 25 gm #IbuSegalaRempah
- ½ tsp Tamarind paste
- ¼ tsp Himalayan Salt
- 1 tbsp Lakanto (monk fruit sweetener)
- 2 tbsp Canola Oil
- ½ cup water
Reduce Phosphorus from Tofu and Tempeh:
Boil diced tofu and tempeh in plain water for 10 minutes. Drain and pat dry.
Toss with 1 tsp oil and air-fry at 180°C for 6–8 minutes until golden.
Blanch Vegetables for Color and Texture:
Blanch chayote and capsicum slices in boiling water for 30–45 seconds.
Immediately plunge into an ice bath. Drain and set aside.
Cook the Sambal Base:
In a wok, heat remaining oil. Sauté red onion, lemongrass, and sambal rempah for 2 minutes until fragrant.
Stir in tamarind paste, sweetener, salt, and water. Simmer for 1 minute.
Combine and Finish:
Add the tofu, tempeh, and blanched vegetables.
Toss gently for 30–45 seconds just to heat through. Do not overcook.
Turn off heat and serve immediately.
📊 Nutrition Estimate (Per Serving):
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Protein: ~7 g ✅
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Calories: ~170 kcal
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Potassium: ~180–200 mg
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Phosphorus: ~80–90 mg (~50% absorbed with phosphate binder)
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Sodium: ~150–180 mg