Vegan Tomato Sambal (Malaysian Chili Paste with Video)
A bright, fiery Malaysian tomato sambal made without belacan. Slow-cooked until rich and jammy, it keeps for days and lifts everything from rice to noodles to crispy tofu.
By Farah
· February 2025
Prep 15 min · Cook 20 min ·
Makes 5 · 175 kcal per serving
Contains Soya Allergen detail ↓
Infused with kaffir lime leaves for a citrusy aroma, this sambal pairs perfectly with rice, tempeh, and your favorite vegetables. Whether you use it as a dip, spread, or side dish, this homemade sambal will bring authentic Southeast Asian flavors to your kitchen!
Let’s cook
Ingredients
- 180 g shallots
- 70 g garlic cloves
- 5 chilliesuse Thai chillies for extra heat
- 4-5 tomatoesmedium-sized
- 4-5 kaffir lime leaves
- 1 tbsp palm sugaror any sugar
- salt to taste
- 1/2 tbsp miso paste
- 2 tsp tamarind paste
- 1 cup oilfor frying
Prepare shallots and garlic
Roughly chop shallots and garlic, set aside.
Prepare chillies
Roughly chop chillies, set aside.
Prepare tomatoes
Roughly chop tomatoes, set aside.
Fry shallots and garlic
Heat oil in a pan over medium to high heat. Fry shallots and garlic until slightly golden brown, then transfer to a plate.
Fry chillies
Using the same oil, fry chillies over low to medium heat for 2 minutes, then set aside.
Blend into a paste
In a food processor, blend the shallots, garlic and chillies into a smooth paste.
Cook the tomatoes
Using the same oil, saute the chopped tomatoes until softened and broken down.
Combine and cook sambal
Add the blended paste to the pan. Add kaffir lime leaves. Saute on medium heat until the oil separates from the sambal, intensifying the flavors.
Oil separation, or “pecah minyak,” is a key technique in Southeast Asian cooking where oil rises to the surface, signaling that the spice paste is fully cooked. This process enhances flavor, removes rawness, and creates a richer dish. To achieve it, fry the paste in enough oil over medium heat until the oil visibly pools, bringing out deep, aromatic flavors essential for authentic sambals and curries.
Season
Stir in palm sugar, salt, miso paste and tamarind paste. Mix well and let it cook until well combined.
Serve and enjoy!
Serve warm with steamed rice, tempeh and your favorite vegetables.
No talking. Just the making.
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Always check your own packets; shared processing varies by brand.
Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
This deeply flavorful and spicy sambal is perfect for adding heat and umami to your meals. Whether you’re using it as a condiment or a side dish, this sambal is a must-have for spice lovers!
Have you tried this recipe? Don’t forget to leave a comment and check out more plant-based recipes. Happy cooking! ????️✨
Questions
Can I make this oil-free?
Traditional sambal requires oil for frying and achieving pecah minyak (oil separation), which enhances flavor.
How long does this sambal last?
Stored in an airtight container in the fridge, it lasts up to a week. For longer storage, freeze it in portions for up to 3 months.
Can I use canned tomatoes instead of fresh ones?
Fresh tomatoes give the best flavor, but canned tomatoes can be used if fresh ones aren’t available.
Can I add more ingredients to this sambal?
Absolutely! Some variations include adding lemongrass, ginger, or extra spices for additional depth.
Is miso necessary?
Miso adds umami to replace the shrimp paste traditionally used in sambal, but you can omit it or substitute with soy sauce or mushroom powder.
Can I use a blender instead of a food processor?
Yes, but you may need to add a little oil or water to help blend the ingredients smoothly. A food processor or mortar and pestle provides the best texture.
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