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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
Print Recipe
Course Side Dish
Cuisine Indonesian, Malay, PD Friendly
Servings 4
Calories 170 kcal

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

Nutrition

Calories: 170kcal
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