📝 About This Recipe
Originating from the island of Java, Indonesia, Tempeh Goreng is a masterclass in plant-based texture, transforming fermented soybean cakes into savory, golden treasures. This recipe utilizes a traditional 'bumbu' marinade of coriander, garlic, and turmeric, ensuring every bite is deeply infused with aromatic warmth. Whether served as a protein-rich snack or a side dish, its satisfying crunch and nutty undertones make it an addictive staple of Southeast Asian cuisine.
🥗 Ingredients
The Tempeh
- 400 grams Fresh Tempeh (cut into 1/2-inch thick rectangles or triangles)
Aromatic Marinade (Bumbu)
- 4 cloves Garlic (peeled and finely minced)
- 1 tablespoon Coriander Seeds (toasted and ground, or use powder)
- 1 teaspoon Turmeric Powder (for color and earthiness)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 150 ml Warm Water (to dissolve the spices)
- 1/2 teaspoon Mushroom Bouillon (optional, for extra umami)
For Frying
- 2 cups Vegetable Oil (or enough for deep frying; coconut oil also works well)
Sambal Kecap Dipping Sauce
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 3-5 pieces Bird's Eye Chilies (thinly sliced)
- 2 pieces Shallots (thinly sliced)
- 1/2 piece Lime (juiced)
- 1/4 cup Tomato (seeded and finely diced)
👨🍳 Instructions
-
1
Slice the tempeh into 1/2-inch thick pieces. For a more traditional look, score the surface of each piece with shallow diagonal cuts; this helps the marinade penetrate deeper.
-
2
In a shallow bowl, combine the minced garlic, ground coriander, turmeric, salt, and mushroom bouillon (if using).
-
3
Pour the warm water into the spice mixture and whisk until the salt is fully dissolved and the aromatics are well combined.
-
4
Place the tempeh slices into the marinade. Let them soak for at least 15 minutes, flipping halfway through to ensure even absorption.
-
5
While the tempeh marinates, prepare the Sambal Kecap by mixing the kecap manis, sliced chilies, shallots, tomato, and lime juice in a small bowl. Set aside to let the flavors meld.
-
6
Heat the vegetable oil in a wok or deep skillet over medium-high heat. To test if it's ready, dip a corner of a tempeh slice; it should sizzle immediately.
-
7
Remove the tempeh from the marinade and pat slightly dry with a paper towel to prevent excessive splashing in the oil.
-
8
Carefully slide the tempeh pieces into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to soggy tempeh.
-
9
Fry the first side for about 3-4 minutes until it turns a deep golden brown and develops a visible crust.
-
10
Flip the pieces using tongs or a slotted spoon and fry the other side for another 3 minutes.
-
11
Once the tempeh is uniformly golden and crispy, remove it from the oil and drain on a wire rack or paper towels.
-
12
Serve immediately while hot and crunchy, with the Sambal Kecap on the side for dipping.
💡 Chef's Tips
Use the freshest tempeh possible; it should smell nutty and mushroom-like, not sour. If you prefer an extra-crispy exterior, you can lightly dust the marinated tempeh with rice flour before frying. Don't skip the coriander; it is the signature flavor profile of authentic Indonesian fried tempeh. Avoid over-marinating for hours, as the moisture can make the tempeh difficult to crisp up properly. Leftovers can be reheated in an air fryer at 350°F (175°C) for 3-5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve as part of a traditional 'Nasi Campur' with steamed jasmine rice and stir-fried greens. Pair with a cold glass of iced Jasmine tea or a fresh coconut water to balance the fried richness. Use it as a protein topper for a fresh Gado-Gado salad with peanut sauce. Enjoy it simply as a snack, dipping the hot slices into the spicy-sweet Sambal Kecap. Accompany with 'Krupuk' (crackers) for an extra layer of textural contrast.