Cut the tempeh into small dice and cut the firm tofu into similarly sized cubes.

Thinly slice the shallots, garlic, bird's eye chilies, kaffir lime leaves, and tender inner portions of the lemongrass.

Heat 4 tablespoons of coconut oil in the wok over medium heat.

Fry the dried anchovies in the hot oil until crisp, about 2 to 3 minutes.

Remove the crispy dried anchovies from the wok and drain them in the mixing bowl.

Fry the diced tempeh in the same oil until golden and crisp, about 4 to 5 minutes.

Transfer the fried tempeh to the mixing bowl with the dried anchovies.

Fry the tofu cubes until crisp and golden brown, about 4 to 5 minutes.

Remove the fried tofu and add it to the mixing bowl with the tempeh and dried anchovies.

Place the sliced shallots, garlic, bird's eye chilies, kaffir lime leaves, and lemongrass in a clean mixing bowl.

Add the roasted shrimp paste, chicken powder, brown sugar, remaining 1 tablespoon coconut oil, and lime juice to the aromatics.

Mix and lightly squeeze the sambal matah ingredients together until the seasonings are evenly distributed.

Add the fried tempeh, tofu, and dried anchovies to the sambal matah.

Toss gently until the fried ingredients are coated with the sambal matah, then serve immediately.