Tempe goreng is a beloved Indonesian dish of sliced tempeh (fermented soybean cake) that is seasoned, then deep-fried until golden and crispy. It is a staple side dish across Indonesia, prized for its nutty, savory flavor and satisfying crunch. This recipe uses a simple marinade of garlic, coriander, and salt, which infuses the tempeh with flavor before frying, resulting in a snack or side that is both addictive and versatile.
Ingredients
- 1 block (8 oz / 225 g) tempeh
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional, for a hint of sweetness)
- 1/2 cup (120 ml) water
- 2 cups (480 ml) neutral oil, for deep-frying (such as canola or vegetable)
Instructions
- Slice the tempeh into 1/4-inch (6 mm) thick slices. You can cut them into rectangles, triangles, or any shape you prefer.
- In a shallow bowl, combine the minced garlic, ground coriander, salt, sugar (if using), and water. Stir well to dissolve the salt and sugar.
- Place the tempeh slices in the marinade, ensuring each piece is coated. Let them soak for about 10 minutes, turning once or twice. The tempeh will absorb most of the liquid.
- While the tempeh marinates, heat the oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a tiny piece of bread into the oil; it should sizzle and bubble immediately.
- Carefully add the tempeh slices to the hot oil in a single layer, without overcrowding. Fry in batches if needed.
- Fry for 3-4 minutes per side, or until golden brown and crispy. The tempeh should float to the surface when done.
- Using a slotted spoon, remove the fried tempeh and drain on paper towels. Repeat with the remaining slices.
- Serve immediately while hot and crispy.
Tips
- Don’t skip the marinade: The soaking step is what gives the tempeh its deep flavor. If you’re short on time, you can rub the seasonings directly onto the tempeh, but the flavor will be less intense.
- Control the oil temperature: If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the tempeh will absorb excess oil and become greasy. Keep the oil at a steady 350°F (175°C).
- Pat dry before frying: After marinating, gently pat the tempeh slices with a paper towel to remove excess liquid. This helps prevent splattering and promotes crispiness.
- Substitution for coriander: If you don’t have ground coriander, you can use ground cumin or simply omit it. The flavor will be slightly different but still delicious.
Serving Suggestions
Tempe goreng is incredibly versatile. Serve it as a side dish alongside steamed rice, sambal (Indonesian chili paste), and a fresh vegetable salad (lalapan). It also makes a great protein addition to a grain bowl, or a crunchy topping for salads. For a simple snack, enjoy it with a dipping sauce of sweet soy sauce (kecap manis) mixed with sliced chilies and shallots.
Variations
- Spicy Tempe Goreng: Add 1-2 finely chopped red chilies or 1 teaspoon of sambal oelek to the marinade for a spicy kick.
- Sweet and Savory: Increase the sugar to 1 tablespoon and add 1 tablespoon of sweet soy sauce (kecap manis) to the marinade for a caramelized, sweet-savory glaze.
- Baked Version: For a lighter option, toss the marinated tempeh with 1 tablespoon of oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy. This will not be as crunchy as deep-frying but is still delicious.
- Herbed Tempe: Add 1 teaspoon of dried lemongrass powder or 1/2 teaspoon of turmeric powder to the marinade for an aromatic twist.
Storage and Reheating
Leftover tempe goreng can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm them in a 375°F (190°C) oven for 5-7 minutes, or until they are hot and crispy again. You can also reheat them in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the tempeh soggy.
Frequently Asked Questions
Can I use fresh tempeh instead of packaged? Yes, fresh tempeh works perfectly. Just make sure it is firm and has a pleasant, nutty aroma. If it has a strong ammonia smell, it is past its prime and should be discarded.
Why is my tempeh not crispy? The most common reasons are overcrowding the pan (which lowers the oil temperature) or not frying long enough. Make sure to fry in small batches and cook until deeply golden brown. Also, ensure the oil is at the correct temperature before adding the tempeh.
Can I use a different type of oil? Yes, any neutral oil with a high smoke point works well, such as peanut, sunflower, or grapeseed oil. Avoid olive oil, as it has a lower smoke point and a strong flavor.
Is tempeh gluten-free? Tempeh is traditionally made from soybeans, which are gluten-free. However, some commercial brands may add wheat or barley during fermentation. Check the label to ensure it is certified gluten-free if you have celiac disease or a gluten sensitivity.
Can I prepare the marinade ahead of time? Yes, you can mix the marinade (without the water) and store it in the refrigerator for up to 3 days. When ready to use, add the water and proceed with the recipe.
What is the best way to slice tempeh? For crispy edges, slice the tempeh thinly (about 1/4 inch). For a chewier texture, slice it thicker (about 1/2 inch). You can also cut it into cubes for a different presentation.
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