How to Make the Perfect Tempeh Goreng
Indonesian · Easy · 25 min · 3 servings
Tempeh goreng is a simple yet incredibly satisfying Indonesian dish of deep-fried fermented soybean cake seasoned with a garlicky and savory marinade. The frying transforms the tempeh into golden and crispy pieces with a nutty and slightly earthy interior that pairs perfectly with steamed rice and sambal.
Why this recipe works
This Tempeh Goreng recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 19g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 300 grams tempeh, sliced into thin rectangles
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 tablespoon kecap manis sweet soy sauce
- 0.5 cup vegetable oil for frying
- 0.5 teaspoon salt
Step by step instructions
Step 1: Marinate the Tempeh
In a shallow bowl, combine minced garlic, ground coriander, kecap manis, salt, and 2 tablespoons of water. Add the sliced tempeh pieces and toss gently to coat all surfaces. Allow the tempeh to marinate for at least 10 minutes so the flavors can penetrate the slices.
Step 2: Heat the Oil
Pour vegetable oil into a medium skillet or wok and heat over medium-high heat until the oil reaches frying temperature, approximately 170 degrees Celsius. To test the oil, drop a small piece of tempeh into the oil and it should sizzle vigorously immediately.
Step 3: Fry the Tempeh
Carefully add the marinated tempeh slices in a single layer without overcrowding the pan. Fry for 3 to 4 minutes per side until deeply golden and crispy all around. The marinade will caramelize on the surface giving the tempeh a beautiful lacquered appearance.
Step 4: Drain and Serve
Remove the fried tempeh with a slotted spoon and drain on a plate lined with paper towels. Serve immediately while hot and crispy alongside steamed white rice, fresh cucumber slices, and a side of sambal terasi shrimp paste chili sauce for a complete meal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tempeh → firm tofu sliced thickly for those who cannot find tempeh locally
- ground coriander → ground cumin which provides a similar warm and earthy flavor profile
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying tempeh over too low heat which causes it to absorb excessive oil and become greasy instead of crispy
- Not patting away excess marinade before frying which causes the oil to splatter dangerously during cooking
Nutrition facts
Per serving: 310 calories, 19g protein, 18g carbs, 18g fat, 6g fiber.
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