Indonesian Tempeh Pasta

Jan 15, 2023 | Green Cuisine Recipe, Tempeh Recipes | 0 comments

There are days when your soul wants spicy and hot food. Think of Sambal – an indispensable fiery taste from Indonesia. Or the ever-famous Bibimbap chilli sauce made with sweet and umami flavours. Imagine if we combine these two irresistible tastes and make a comfort dish that will spice us up! Are you ready for this incredibly spiced Indonesian Tempeh pasta?

All you need:

1 Pack GC Indonesian Tempeh

4 Tbsp Coconut Oil

1/2 Red Onion (diced)

4″ of Leek Stem (sliced)

1 C Tomato Purée

1 Green Bell Pepper

2 Tbsp Soy Sauce

1 Tbsp Garlic Paste

1 Tbsp Gochujang (or more for increased heat)

3 C Fusilli Pasta


  1. Cook the pasta in a large pot of water; drain and set aside.
  2. In a heavy bottom skillet, heat the coconut oil.
  3. Sauté the diced red onions until aromatic and translucent.
  4. Add the sliced leeks and sauté for a minute.
  5. Chop up the tempeh block finely or roughly into cubes.
  6. Sauté it by adding it to the skillet for 5 minutes, until the edges are crispy and brown.
  7. Add the tomato purée and cook for 5 minutes.
  8. Mix garlic, soy sauce and gochujang into a smooth paste.
  9. Add this mixture to the skillet and cook for a minute.
  10. Finally, add the diced green bell pepper to this sauce mix.
  11. Lower the heat and add the drained pasta. 
  12. Switch off the heat.
  13. Mix well with the sauce, coating thoroughly.
  14. Close the lid, and let sit for 10 mins before serving warm.

Are you sweating by just reading this mouthwatering recipe? We don’t blame you, go ahead and give this a try. The fusion of Indonesian spices in the tempeh dances beautifully with the Korean Gochujang flavours. The tomato adds a mild acidity to bring all these together. Along with the pasta, it is just next level! Enough said; time to turn on the heat!