Begin by tearing the tempeh into small to medium-sized pieces using your hands. This method gives the pieces an irregular, rustic shape that crisps up beautifully. Alternatively, you can cube it, but the jagged edges help soak up more flavor.

Heat 2 tablespoons of oil in a small skillet over medium heat. Once the oil is shimmering hot, add the tempeh pieces in a single layer. Let them fry undisturbed until the undersides are golden-brown and crisp. Once browned, stir and allow the other sides to develop the same color and texture. When evenly browned, remove the tempeh from the pan using a fork or slotted spoon and transfer to a plate lined with paper towel to drain excess oil. Season generously with salt while still warm, then set aside.

Using the same pan, keep the remaining oil or add another tablespoon if needed. Lower the heat and sauté the chopped shallots for 2–3 minutes until they soften and become translucent.

Add the minced garlic, grated ginger, and lemongrass to the pan. Cook gently, stirring constantly to prevent burning, and allow the aromatics to release their fragrance.

Stir in the sambal oelek, coconut sugar, and lime juice. Let the mixture simmer gently on low heat until the sauce thickens slightly and becomes fragrant. Taste and adjust seasoning with additional salt if needed.

Return the crispy tempeh to the pan and toss thoroughly in the sauce, ensuring every piece is coated evenly in the sticky, flavorful glaze.

Serve the saucy tempeh over a bed of warm rice, accompanied by steamed or stir-fried broccoli. Add a side of pickles if desired for an extra layer of contrast. Finish with a generous sprinkle of fresh coriander leaves and sliced scallions for a bright, fresh finish.