Tempeh Goreng
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.
Crispy golden deep-fried Indonesian tempeh marinated in garlic and coriander seasonings.
Nutrition per serving
Ingredients
Protein
Marinade
Cooking
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.