This tempeh is full of flavor, has a bit of a kick, and is sweet and sticky from the keyjap (sweet soy sauce). If you're new to tempeh, this is an awesome way to eat it. This is super crunchy and is worth every step of the recipe. Yum.
Tempeh Goreng: Indonesian Spicy-Sweet Tempeh [Vegan]
- 8.8 ounces tempeh
- 3/4 cup plus 1 1/2 tablespoons sunflower oil
- 1-2 teaspoon(s) sambal (type of hot sauce - see notes)
- 4 tablespoons ketjap manis (sweet soy sauce)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon coconut blossom sugar (see notes)
- A pinch of salt
- Cut the tempeh into thin slices of about 1/4-inch thick.
- Heat the oil in a heat-proof pan.
- If you think the oil is hot enough to deep-fry, you can put a piece of tempeh in the oil. If the oil starts to sizzle and bubble, it is hot enough.
- Fry the tempeh in parts until they are brown and crunchy. Try approximately 3-4 minutes for each batch at first, and if the tempeh is not brown and crunchy yet, try for a few minutes longer.
- Scoop the tempeh out of the oil with a heat-proof spatula and leave to drain on some paper.
- Heat a tablespoon of oil in another pan. Cut the ginger into very small pieces. Put the ginger, sugar, ketjap, sambal, and salt into the pan, and then add the tempeh.
- Fry for a few minutes while you stir regularly. The ketjap will become very sticky and will form a glossy layer around the pieces of tempeh.
- Scoop the tempeh out of the pan and serve immediately. This tempeh goes well with rice and veggies.
- You can sub and just use sugar if you do not have coconut blossom sugar. - Use less of the sambal if you do not like spicy foods.
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