Tempe goreng is a beloved Indonesian dish of deep-fried tempeh, a fermented soybean cake with a nutty flavor and firm texture. It is a staple across Indonesia, often served as a side dish with rice, sambal, and vegetables. This recipe delivers a crispy, golden exterior with a tender, savory interior, thanks to a simple marinade and the right frying technique. It’s a reliable, everyday dish that comes together quickly and satisfies with its umami-rich taste.
Ingredients
- 1 block (8 oz / 225 g) tempeh, sliced into 1/4-inch (6 mm) thick pieces
- 3 cloves garlic, minced
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) ground coriander
- 1/2 teaspoon (2 g) ground turmeric (optional, for color)
- 1/2 cup (120 ml) water
- 1 cup (240 ml) vegetable oil, for frying
Instructions
- In a shallow bowl, combine the minced garlic, salt, ground coriander, turmeric (if using), and water. Stir until the salt dissolves.
- Place the tempeh slices in the marinade, ensuring each piece is coated. Let them soak for 10 minutes, flipping halfway through, so the flavor penetrates.
- Heat the vegetable oil in a skillet over medium-high heat. To test if it’s ready, drop a tiny piece of tempeh into the oil; it should sizzle immediately.
- Carefully place the tempeh slices in the hot oil, in a single layer, without overcrowding. Fry in batches if needed.
- Fry for 3-4 minutes per side, until golden brown and crispy. Use tongs to flip them gently to avoid splashing.
- Remove the tempeh with a slotted spoon and drain on paper towels. Serve hot.
Tips
- Don’t skip the marinade: Even a short soak infuses the tempeh with flavor. If you’re short on time, you can rub the garlic and salt directly onto the slices, but the marinade gives a more even taste.
- Pat dry before frying: After marinating, gently pat the tempeh dry with a paper towel. This prevents oil splatter and helps achieve a crispier crust.
- Control the oil temperature: If the oil is too hot, the outside burns before the inside cooks; if too cool, the tempeh absorbs oil and becomes greasy. Medium-high heat is ideal.
- Substitution: If you don’t have ground coriander, use 1/2 teaspoon of ground cumin or simply omit it. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve tempe goreng as a side dish with steamed rice, a fresh cucumber and tomato salad, and a dollop of sambal oelek or kecap manis (sweet soy sauce) for dipping. It also works well as a protein addition to a rice bowl or as a snack on its own.
Variations
- Spicy Tempe: Add 1/2 teaspoon of chili flakes or a chopped fresh red chili to the marinade for a spicy kick.
- Sweet Soy Version: After frying, toss the tempeh in 2 tablespoons of kecap manis and a pinch of salt for a sticky, sweet-savory glaze.
- Baked Alternative: For a lower-fat option, brush the marinated tempeh with a little oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crisp.
Storage and Reheating
Store leftover tempe goreng in an airtight container in the refrigerator for up to 3 days. To reheat, place the tempeh in a preheated oven at 350°F (175°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until heated through and crispy. Avoid microwaving, as it will make the tempeh soggy.
Frequently Asked Questions
Can I use fresh tempeh instead of the packaged kind? Yes, fresh tempeh works well. Just make sure it’s firm and has a pleasant, nutty smell. If it’s too soft, it may fall apart during frying.
Why is my tempeh greasy? This usually happens when the oil isn’t hot enough. The tempeh absorbs oil instead of frying. Make sure the oil sizzles immediately when you add the tempeh, and don’t overcrowd the pan.
Can I make tempe goreng ahead of time? It’s best served fresh, but you can prepare the marinated tempeh up to a day ahead and keep it in the fridge. Fry just before serving for the best texture.
What if I don’t have coriander? You can substitute with ground cumin, or simply omit it. The garlic and salt are the core flavors; the spices add complexity but are not essential.
Is tempeh already cooked? Tempeh is safe to eat raw, but it’s traditionally cooked for flavor and texture. Frying or baking enhances its nutty taste and gives it a pleasant crunch.
Can I freeze tempe goreng? Yes, you can freeze the fried tempeh for up to 2 months. Reheat directly from frozen in an oven or air fryer until hot and crispy.
Related
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
- Naan Pakora Recipe: Crispy Fried Indian Snack
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).