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🇮🇩 Indonesian recipesSide dish

Tempeh Goreng

By Groceree

Also known as Fried Tempeh

Golden fried slices of tempeh on a plate with lime wedges and a dish of sambal

Tempeh steeped in salted garlic and coriander water before frying, so it is seasoned all the way through rather than only on the outside, then fried until deep gold.

Last updated

Servings
4 servings
Prep
15 min
Cook
15 min
Total
50 min

Ingredients

Servings:4
  • tempeh400 g
  • garlic cloves4
  • ground coriander2 tsp
  • ground turmeric½ tsp
  • salt2 tsp
  • water300 ml
  • vegetable oil300 ml
  • sambal
  • limes1

Instructions

  1. 01

    Crush the and stir it into the with the , and 1½ tsp of the until the dissolves.

  2. 02

    Cut the into 5 mm slices and lay them in a shallow dish. Pour the seasoned over and leave for 20 minutes, turning once.

  3. 03

    Lift them out and pat completely dry. Wet spits violently and never browns properly.

  4. 04

    Heat the in a wok or deep frying pan, about 1.5 cm deep, to 180°C and fry the in batches for 3 to 4 minutes, turning, until deep golden and crisp at the edges.

  5. 05

    Drain on a rack and sprinkle with the remaining while hot.

  6. 06

    Cut the into wedges. Serve the as a side, with the and wedges.

Notes

  • The salted soak is the whole recipe. Tempeh is bland and porous, and seasoning only the surface leaves the middle tasting of nothing.
  • Dry it thoroughly before frying. This matters for safety as much as for colour.
  • Slice it thin. Thick tempeh stays dense and chalky in the centre.

Nutrition per serving

Calories
310 kcal
Protein
20 g
Carbs
10 g
Fat
21 g

Estimated from the ingredients.

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