Tempeh Goreng

Name: Tempeh Goreng
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 400g tempeh, sliced 1cm thick; 4 cloves garlic, minced; 1 tsp coriander seeds, crushed; 1 tsp salt; 1/2 tsp turmeric powder; 100ml water; Vegetable oil for frying; Sambal for serving

Tempeh Goreng (TEM-peh go-RENG)

Fried Tempeh

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 238 kcal

Thick slices of fermented soybean tempeh marinated in garlic and coriander, fried until the edges are caramelized and crispy while the inside stays nutty and tender — a plant-based Indonesian staple.

Nutrition & Info

Protein 16.0g

Carbs 12.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

skillet or wok mortar and pestle

Presentation Guide

Vessel: simple plate

Garnishes: sambal, lime wedge

Accompaniments: steamed rice, sayur asem (tamarind vegetable soup), sambal terasi

Ingredients

400g tempeh, sliced 1cm thick
4 cloves garlic, minced
1 tsp coriander seeds, crushed
1 tsp salt
1/2 tsp turmeric powder
100ml water
Vegetable oil for frying
Sambal for serving

Instructions

1
Grind garlic, coriander, salt, and turmeric with water to make a thin marinade.
2
Dip tempeh slices in the marinade, ensuring both sides are coated. Let marinate for 10 minutes.
3
Heat oil in a skillet over medium-high heat. Fry tempeh slices for 3-4 minutes per side until golden brown and crispy on the edges.
4
Drain on paper towels. The tempeh should be crispy outside but still tender and nutty inside.
5
Serve as a side dish with steamed rice, sambal, and vegetables.

💡

Did You Know?

Tempeh was invented in Java and is one of Indonesia's greatest gifts to world cuisine — it is now a cornerstone of vegetarian and vegan diets globally, all from a centuries-old Javanese fermentation technique.

Chef's Notes

Equipment Tips

skillet or wok
mortar and pestle

Garnishing

sambal, lime wedge

Accompaniments

steamed rice, sayur asem (tamarind vegetable soup), sambal terasi

The Story Behind Tempeh Goreng

Tempeh originated in Java, with the earliest known reference in the Serat Centhini manuscript from 1815, though its origins likely go back centuries further. The fermentation of soybeans with Rhizopus mold creates a firm, sliceable cake with a complex nutty flavor and remarkable protein content. It remains the most affordable protein source for millions of Indonesians and has become a global health food phenomenon.

🕐 Traditionally enjoyed everyday side dish with any meal 📜 Origins: Javanese, at least 17th century

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