Tempe goreng is a beloved Indonesian dish of fermented soybean cakes sliced thin and fried until golden and crisp. It works because the nutty, earthy flavor of tempeh pairs perfectly with a simple salty seasoning, and the high-heat frying creates a crunchy exterior with a tender interior. This version uses a classic kecap manis marinade for a savory-sweet glaze that makes it irresistible as a snack or side dish.
Ingredients
- 1 block (8 oz / 225 g) tempeh, sliced into 1/4-inch (6 mm) thick strips
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons (30 ml) sweet soy sauce (kecap manis)
- 1 tablespoon (15 ml) regular soy sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup (120 ml) water
- 1 cup (240 ml) vegetable oil, for frying
- Optional: 1 red chili, sliced, and 2 kaffir lime leaves for garnish
Instructions
- In a shallow dish, combine the minced garlic, chopped shallots, sweet soy sauce, regular soy sauce, ground coriander, salt, white pepper, and water. Stir well to make a marinade.
- Add the tempeh slices to the marinade, turning to coat each piece. Let them sit for 10 minutes at room temperature, allowing the flavors to absorb.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). If you don’t have a thermometer, test with a small piece of tempeh – it should sizzle immediately.
- Carefully place the tempeh slices in the hot oil in a single layer, working in batches if needed. Fry for 3-4 minutes per side, until deep golden brown and crispy. Use tongs to turn them once.
- Drain the fried tempeh on paper towels to remove excess oil.
- Serve hot, garnished with sliced red chili and kaffir lime leaves if desired.
Tips
- Substitution: If you can’t find kecap manis, mix 1 tablespoon (15 ml) molasses or brown sugar with 1 tablespoon (15 ml) soy sauce as a substitute. The flavor will be slightly less complex but still good.
- Storage: Uncooked tempeh can be stored in the refrigerator for up to a week. Cooked tempeh goreng is best eaten fresh, but leftovers can be refrigerated for up to 3 days.
- Common mistake: Don’t overcrowd the pan. Frying too many slices at once lowers the oil temperature and makes the tempeh soggy. Fry in small batches for the crispiest result.
- Extra crispiness: For an even crunchier texture, you can coat the marinated tempeh in a thin layer of cornstarch before frying. This is optional but adds a nice crunch.
Serving Suggestions
Serve tempe goreng as a side dish with steamed rice, fried rice, or noodles. It also makes a great appetizer with a dipping sauce of sambal oelek (chili paste) mixed with a little lime juice. For a complete Indonesian meal, pair it with gado-gado (vegetable salad with peanut sauce) or satay.
Variations
- Spicy Tempeh: Add 1-2 finely chopped bird’s eye chilies to the marinade for a fiery kick.
- Garlic-Pepper Tempeh: Skip the sweet soy sauce and use only regular soy sauce, extra garlic, and cracked black pepper for a savory version.
- Baked Tempeh: For a healthier twist, bake the marinated tempeh at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crisp. No oil needed.
Storage and Reheating
Store any leftover tempe goreng in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until hot and re-crisped. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes the tempeh soft and chewy.
Frequently Asked Questions
What is tempeh? Tempeh is a traditional Indonesian food made from fermented soybeans. It has a firm, cake-like texture and a nutty, earthy flavor. It is high in protein and fiber, making it a popular meat substitute.
Can I use fresh tempeh instead of packaged? Yes, fresh tempeh works perfectly. Just make sure it’s fresh (no off smell or sliminess) and slice it as directed.
Why is my tempeh goreng not crispy? The most common reason is that the oil isn’t hot enough or the pan is overcrowded. Make sure the oil is at 350°F (175°C) and fry in small batches. Also, pat the tempeh dry before frying if the marinade is too wet.
Is tempeh gluten-free? Tempeh itself is gluten-free, but the soy sauce used in the marinade may contain wheat. Use tamari or a gluten-free soy sauce if you need to avoid gluten.
Can I freeze tempeh goreng? Yes, you can freeze cooked tempeh goreng for up to 2 months. Let it cool completely, then place in a freezer-safe container. Reheat directly from frozen in a 375°F (190°C) oven for 10-12 minutes.
What can I serve with tempeh goreng? It’s versatile! Serve it with rice, noodles, or as a salad topping. It also goes well with a simple cucumber and tomato salad with a lime dressing.
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