Sambal Glazed Tempeh Bites with Toasted Coconut
Crispy on the outside and chewy on the inside, these tempeh bites are coated in a spicy, sweet, and savory sambal glaze. Toasted coconut adds a delightful nutty crunch, making them an addictive snack.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
250 kcal
Instructions
- 1
Cut the tempeh into bite-sized cubes.
~5 min - 2
In a mixing bowl, whisk together sambal oelek, soy sauce, brown sugar, lime juice, minced garlic, and grated ginger to make the glaze.
~3 min - 3
Add the tempeh cubes to the glaze and toss to coat evenly. Let it marinate for at least 10 minutes.
~10 min - 4
In a dry large skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently. Remove from skillet and set aside.
~5 min - 5
Add vegetable oil to the same skillet over medium-high heat. Add the marinated tempeh cubes in a single layer, ensuring not to overcrowd the pan. Cook for about 3-4 minutes per side, until golden brown and slightly crispy.
~10 min - 6
Add any remaining glaze to the skillet with the tempeh and cook for another 1-2 minutes, stirring constantly, until the glaze thickens and coats the tempeh.
~2 min - 7
Transfer the glazed tempeh bites to a serving bowl and sprinkle generously with the toasted coconut. Serve immediately.
~1 min
Tips
- For extra crispy tempeh, consider pan-frying it first until golden brown before adding it to the glaze.
- These bites are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven for best texture.
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