📝 About This Recipe
Transport your taste buds to the vibrant street stalls of Central Java with this authentic Tempeh Goreng. This dish transforms humble fermented soybeans into a nutty, savory masterpiece by marinating them in a fragrant slurry of coriander and garlic before frying to a perfect golden crunch. It is the ultimate plant-based protein snack that balances a deeply savory exterior with a tender, earthy interior.
🥗 Ingredients
The Star
- 500 grams Fresh Tempeh (cut into 1/2-inch thick rectangles or triangles)
Aromatic Marinating Slurry
- 5 cloves Garlic (peeled and smashed)
- 2 teaspoons Coriander Seeds (toasted and ground, or 1.5 tsp powder)
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 150 ml Water (room temperature)
- 1/2 teaspoon Coconut Sugar (to balance the savory notes)
Frying & Garnish
- 2 cups Vegetable Oil (for deep frying; use high smoke point oil)
- 4-6 pieces Thai Bird's Eye Chilies (served whole on the side for a spicy bite)
Sambal Kecap (Dipping Sauce)
- 5 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 2 pieces Shallots (thinly sliced)
- 3 pieces Bird's Eye Chilies (finely chopped)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Slice the tempeh block into even rectangles about 1/2 inch thick. For a traditional look, score the surface of each slice with 2-3 shallow diagonal cuts to help the marinade penetrate.
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2
In a mortar and pestle, grind the garlic, coriander seeds, and salt into a smooth paste. If using a blender, add a splash of the measured water to help it move.
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3
In a shallow bowl, combine the spice paste with the remaining water, turmeric powder, and coconut sugar. Stir until the salt and sugar are fully dissolved.
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4
Submerge each tempeh slice into the spice slurry. Let them soak for at least 10-15 minutes. This 'Ungkep' style marination ensures the flavor goes all the way through.
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5
While the tempeh marinates, prepare the Sambal Kecap by mixing the sweet soy sauce, sliced shallots, chopped chilies, and lime juice in a small ramekin. Set aside.
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6
Heat the vegetable oil in a wok or deep skillet over medium-high heat. To test if it's ready, drop a small piece of tempeh in; it should sizzle immediately.
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7
Carefully place the tempeh slices into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy tempeh.
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8
Fry the first side for 3-4 minutes until it turns a deep golden brown and feels firm when touched with tongs.
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9
Flip the slices and fry the other side for another 3 minutes. The exterior should be noticeably crisp and the color should be a rich honey-gold.
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10
Use a slotted spoon to remove the tempeh from the oil and drain on a wire rack or paper towels to remove excess oil.
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11
While still hot, sprinkle with a tiny pinch of extra sea salt if desired.
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12
Serve immediately while the crust is at its peak crunchiness, accompanied by the Sambal Kecap and fresh whole chilies.
💡 Chef's Tips
For the best flavor, use fresh tempeh that smells nutty and mushroom-like; avoid any with a strong ammonia scent. If you have time, let the tempeh marinate in the fridge for 2 hours for a much deeper flavor profile. Do not skip the scoring (the small cuts) on the tempeh; it is the secret to getting the salty-garlic flavor into the center of the dense bean cake. Ensure the oil is hot (around 350°F/175°C) before frying to prevent the tempeh from absorbing too much oil and becoming soggy. To make it gluten-free, ensure your Kecap Manis brand is certified GF or substitute with tamari mixed with brown sugar.
🍽️ Serving Suggestions
Serve as a protein-rich side dish alongside Nasi Goreng (Indonesian Fried Rice). Pair with a cold glass of Es Teh Manis (Indonesian Sweet Iced Tea) to balance the savory heat. Enjoy as a 'Gorengan' snack platter with fried tofu and vegetable fritters (Bakwan). Serve with a side of warm jasmine rice and a fresh cucumber and tomato salad (Lalapan). Dip into the Sambal Kecap and take a bite of a raw bird's eye chili for the authentic 'pedas' (spicy) experience.