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Tear tempeh into small-medium chunks with your hands. You could also cube it, but I prefer the organic shape and it's easier to make too.
Heat up 2 tablespoons of oil in a small pan. Once the oil is hot, add tempeh chunks and allow it to fry (without stirring) until browned on one side. Once golden-brown on one side, give it a stir and allow to brown on the other side. Lift out of the oil with a fork or a slotted spoon and place on a plate lined with a paper towel. Sprinkle with a generous amount of salt and set aside.
Use leftover oil (or add another tablespoon of oil if needed to the same pan) to fry diced shallot for about 2-3 minutes on low heat - until translucent.
Add garlic, lemongrass, and ginger. Sauté on a very low heat, stirring frequently.
Next, add in sambal oelek, coconut sugar and lime juice. Allow the sauce to bubble a little on a low heat. Season with salt.
Place fried tempeh in the sauce and stir well to coat.
Serve with rice, broccoli and pickles. Garnish with fresh coriander and the green part of the spring onion.