Smoked Tempeh in Spiced Coconut Sauce

Name: Smoked Tempeh in Spiced Coconut Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g tempeh, cut into 1-inch cubes; 1 tbsp vegetable oil; 1 small red onion, finely diced; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 red chili, finely chopped; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp turmeric powder; 1/2 tsp ground cumin; 200 ml canned coconut milk; 1 tbsp tamarind paste; 1 tbsp palm sugar or brown sugar; 100 ml water; Salt to taste; 1 tbsp soy sauce; 1 tbsp lime juice; Fresh cilantro leaves, chopped, for garnish; Cooked jasmine rice, to serve

Smoky tempeh stewed in a rich, creamy coconut sauce layered with Indonesian spices and tangy tamarind for a budget-friendly lunch with bold depth.

Prep15 minCook35 minTotal50 minServes4Difficultymedium

Method

How to make it

01
Prepare a smoking setup by placing a metal rack inside a large covered pan or wok; heat a small handful of wood chips or soaked tea leaves on the pan's base over medium heat.
02
Place the tempeh cubes on the rack, cover tightly with a lid or foil, and smoke for 10 minutes until fragrant and lightly browned, then remove and set aside.
03
Heat vegetable oil in a medium skillet over medium heat until shimmering; add diced onion and cook until translucent, about 5 minutes.
04
Add minced garlic, grated ginger, and chopped chili; stir and cook until aromatic, about 1 minute.
05
Stir in coriander, smoked paprika, turmeric, and cumin; cook spices for 30 seconds to bloom their flavors.
06
Pour in coconut milk, tamarind paste, palm sugar, and water; stir until sugar dissolves and the sauce begins to simmer gently.
07
Add smoked tempeh cubes to the sauce, reduce heat to low, and simmer uncovered for 15 minutes until sauce thickens and tempeh absorbs flavors.
08
Season with soy sauce, lime juice, and salt to taste; stir well and cook for 2 more minutes.
09
Serve hot over cooked jasmine rice, garnished with chopped fresh cilantro.

From the editor

Cooking tips

If you don’t have wood chips, dry tea leaves can add a subtle smoky aroma when used for smoking tempeh indoors.
Use palm sugar or brown sugar to balance tamarind’s tangy acidity; white sugar will work but alters the flavor profile.
To speed cooking, cube tempeh smaller but keep pieces uniform for even smoking and stewing.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to prevent coconut sauce from separating.

Published August 27, 2026