Tempe goreng crispy is an Indonesian favorite where slices of fermented soybean cake are coated in a seasoned batter and fried until golden and shatteringly crisp. Unlike plain fried tempeh, the double-coating method here creates a crunchy shell that stays crisp even after cooling, while the inside remains tender and nutty. It works because the batter uses rice flour, which fries up lighter and crunchier than wheat flour alone, and a brief rest lets the coating adhere properly.
Ingredients
- 1 block (8 oz / 225 g) tempeh, sliced into 1/4-inch (6 mm) thick rectangles
- 1/2 cup (60 g) rice flour
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 cup (120 ml) cold water (more if needed)
- 1 cup (240 ml) vegetable oil, for frying
Instructions
- Slice the tempeh into 1/4-inch (6 mm) thick pieces. Pat them dry with paper towels to remove excess moisture.
- In a medium bowl, whisk together the rice flour, all-purpose flour, garlic powder, coriander, salt, and white pepper.
- Gradually add the cold water, whisking until you have a smooth batter the consistency of heavy cream. It should coat the back of a spoon but still drip off. If it’s too thick, add a tablespoon more water.
- Dip each tempeh slice into the batter, turning to coat completely. Let any excess drip off, then place the coated slices on a wire rack. Let them rest for 10 minutes – this helps the batter adhere and fry up crispier.
- Heat the oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). To test, drop a tiny bit of batter into the oil – it should sizzle and float immediately.
- Carefully add a few tempeh slices in a single layer, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until deep golden brown and crispy. The internal temperature of the tempeh does not need to reach a specific USDA FSIS safe minimum because it is a fully cooked fermented product, but it should be hot throughout.
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tempeh, allowing the oil to return to temperature between batches.
- Serve immediately while hot and crispy.
Tips
- Use cold water in the batter – cold liquid creates a lighter, crispier crust when it hits the hot oil.
- Don’t skip the resting step. It lets the batter cling to the tempeh and prevents it from falling off during frying.
- Keep the oil at a steady 350°F (175°C). If the oil is too cool, the tempeh will absorb oil and become greasy; if too hot, the outside will burn before the inside warms.
- For a gluten-free version, replace the all-purpose flour with additional rice flour or cornstarch. The texture will be slightly more delicate but still crisp.
Serving Suggestions
Serve crispy tempeh goreng as a snack with a side of sambal kecap (a dipping sauce of sweet soy sauce, sliced chilies, and shallots) or as a protein alongside steamed rice, fried rice, or noodle dishes. It also makes a great topping for salads or grain bowls.
Variations
- Spicy: Add 1/2 teaspoon of chili powder or a finely minced fresh chili to the batter.
- Herbed: Stir in 1 tablespoon of finely chopped cilantro or kaffir lime leaves for a fresh aroma.
- Sweet soy glaze: After frying, toss the crispy tempeh in a mixture of 2 tablespoons sweet soy sauce and 1 teaspoon lime juice for a sticky, savory-sweet version.
- Baked version: For a lower-oil option, arrange the coated tempeh on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. It won’t be as crispy as fried, but it’s still delicious.
Storage and Reheating
Store leftover crispy tempeh in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F (190°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make the coating soggy.
Frequently Asked Questions
Can I use a different type of flour? Yes, you can substitute the rice flour with cornstarch or potato starch for a similar crispness. Whole wheat flour will work but will yield a denser, less crispy crust.
Why is my tempeh not crispy? The most common reasons are the oil not being hot enough, overcrowding the pan, or skipping the resting time. Make sure the oil is at 350°F (175°C) and fry in small batches.
Can I freeze the battered tempeh? Yes, you can freeze the uncooked battered slices on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.
Is tempeh already cooked? Tempeh is a fermented product and is safe to eat without cooking, but frying it improves the texture and flavor. It is not a raw meat product, so there is no minimum internal temperature required.
Can I make the batter ahead of time? Yes, you can mix the dry ingredients in advance and add the water just before using. The batter is best used within an hour of mixing.
What if I don’t have coriander? You can omit it or replace it with ground cumin or a pinch of curry powder. The flavor will change slightly, but it will still be tasty.
Related
- Oregano Khichdi Recipe: Easy One-Pot Comfort Food
- Pakora Recipe: Crispy Onion Fritters
- Oats Khichdi Recipe (Easy One-Pot Comfort Food)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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