Tempe Goreng

Nutrition · per serving

Steps

1. 1

   Cut the tempeh into thin rectangles about 1 cm thick for quick, even frying. In a bowl, mix the kecap manis, sambal oelek, grated garlic, lime juice, salt, and black pepper into a smooth glaze.

   250 g tempeh40 g kecap manis15 g sambal oelek2 cloves (10 g) garlic, finely grated15 ml lime juice1 g salt0.5 g black pepper
2. 2

   Pour the neutral oil into a small frying pan or saucepan to a depth suitable for shallow- to medium-frying and heat over medium-high heat until a small edge of tempeh sizzles immediately on contact, about 170-180°C.

   250 ml neutral oil250 g tempeh
3. 3

   Fry the tempeh in 2 batches for 2-3 minutes per side until golden brown and crisp at the edges. Do not overcrowd the pan or the tempeh will steam instead of fry.

   250 g tempeh250 ml neutral oil
4. 4

   Transfer the fried tempeh to a plate briefly, leaving about 1 tablespoon of oil in the pan and carefully discarding the rest. Lower the heat to medium-low, add the glaze, and cook for 20-30 seconds just until glossy and slightly bubbling; do not reduce it too far or it can burn because of the sugar in the kecap manis.

   250 ml neutral oil40 g kecap manis15 g sambal oelek2 cloves (10 g) garlic, finely grated15 ml lime juice1 g salt0.5 g black pepper
5. 5

   Return the tempeh to the pan and toss quickly for 30-60 seconds until each piece is lightly coated and shiny. Serve immediately with lime wedges for squeezing over the top.

   250 g tempeh2 wedges lime wedges

Origin & History

Tempe goreng is a widely loved Indonesian way of preparing tempeh, a fermented soybean cake that originated in Java. Everyday versions range from simply salted and fried to sweet-savory styles flavored with kecap manis and sambal, reflecting Indonesia's fondness for balancing sweetness, heat, and umami.