Vegetarian Ayam Penyet
Savor the irresistible flavors of **Vegetarian Ayam Penyet**, a plant-based twist on the beloved Indonesian classic. This recipe swaps out chicken for crispy fried tempeh and tofu, marinated in a fragrant blend of garlic, shallots, turmeric, and coriander for a bold, aromatic base. Paired with a fiery homemade sambal sauce—crafted from red chilies, candlenuts, and lime—and complemented by fresh cucumber and tomato slices, each bite delivers a perfect balance of heat, tang, and crunch. Drizzled with sweet and savory kecap manis, this vegetarian rendition stays true to the essence of Ayam Penyet while catering to plant-based eaters. Quick to prepare in under an hour, this recipe is perfect for a hearty weeknight dinner that brings the authentic taste of Indonesia to your table. **Plant-based recipes**, **Indonesian cuisine**, and **vegetarian comfort food** lovers, rejoice!
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Recipe Information
Ingredients
- 400 grams tempeh
- 4 garlic cloves
- 5 shallots
- 2 candlenuts
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
- 1 cup vegetable oil
- 5 red chilies
- 1 lime
- 2 tablespoons fried shallots
- 0.5 teaspoon sugar
- 200 grams tofu
- 1 cucumber
- 2 tomatoes
- 2 tablespoons kecap manis
Instructions
Cut the tempeh and tofu into 1-inch cubes.
Prepare a marinade by grinding together 3 garlic cloves, 3 shallots, 2 candlenuts, coriander powder, turmeric powder, salt, and black pepper into a paste. Mix this paste into a bowl with water.
Add the tempeh and tofu cubes into the marinade, allowing them to soak for at least 15 minutes.
Heat vegetable oil in a frying pan over medium heat.
Fry the marinated tempeh and tofu until golden brown. Once fried, remove and set aside on paper towels to drain excess oil.
In a blender, combine red chilies, the remaining garlic and shallots, fried shallots, sugar, salt, and a bit of oil from frying. Blend until it forms a thick sambal sauce.
Heat a small pan and fry the sambal mixture for about 5 minutes to deepen the flavors. Squeeze in the juice of one lime and mix well, then transfer to a serving bowl.
Chop cucumbers and tomatoes into slices and arrange as part of the serving platter.
Assemble the Vegetarian Ayam Penyet by placing the fried tempeh and tofu on a plate, alongside freshly cut vegetables, and topped with sambal sauce.
Finish with a drizzle of kecap manis over the tempeh and tofu before serving.
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.8 g | 410% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3716 mg | 162% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 59.4 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1441 mg | 111% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 5445 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
