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
Ingredients
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
Instructions
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.
Notes
📊 Nutrition Estimate (Per Serving):
- Protein: ~7 g ✅
- Calories: ~170 kcal
- Potassium: ~180–200 mg
- Phosphorus: ~80–90 mg (~50% absorbed with phosphate binder)
- Sodium: ~150–180 mg