- Cut up the tofu and tempeh into 2.5 cm (1″) cubes, Slice the beans into 5 cm (2″) lengths. Peel, then quarter the onion. Drop into your chopper. Halve or roughly chop the chilies and add to the chopper and peel the garlic and add to the chopper.
- You have 2 lemongrass. One, we’ll be using whole, the other is going in the paste. Slice off the tough bottom end (the root end) of both the lemongrass. And cut off the top part, leaving about 10 cm/4 inches of stalk. Peel off the top layer, if it’s particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.
- Place your 1st lemongrass on a chopping board and bash hard on the thick end with the back of your knife. This is called bruising your lemongrass. Set aside until cooking time. 2nd lemongrass, slice into thin rings and add to the chopper.
- Cut off the tough outer layer of the galangal and discard. Slice the galangal into thin rounds and drop into the chopper. Skip if you can’t find galangal.
Now, chop all the ingredients in the chopper to a fine paste. Add a tiny amount of water if you need it.
Heat 2 Tbsp of the oil in a wok or frying pan on medium-high heat. Fry the tofu for 2 minutes, flipping and stirring as you go along. You want to brown the tofu pieces, so don’t worry about brown ends. Tip out onto a plate lined with kitchen paper.
Heat the other 2 Tbsp of oil and brown the tempeh, still on medium-high heat. 2-3 minutes should do. Tip out onto the plate with the tofu.
Add the last Tbsp of oil into your wok/pan and fry the paste, the bruised lemongrass and the chilli powder for 2 minutes.
Mash the tamarind with your fingers (it should be cool enough now). Then fish out the seeds and pulp, discard, and pour everything else into your wok/frying pan. Or use a sieve with a large mesh. Stir to mix.
Tip the fried tofu and tempeh and the green beans and give it a good stir to mix.
No add everything else: the coconut milk, sugar and salt and bring it up to a simmer. Leave to cook, uncovered, for 5 minutes until the beans are done. If you fancy a drier sambal goreng, cook a little bit longer. Check seasoning and add more salt if you want.
Serve immediately, as described above. Will keep in the fridge, covered, for 2 days. Can also be frozen for up to a month.