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Loading...Crispy Indonesian fried tempeh is a beloved street-food classic where fresh tempeh is steeped in a fragrant garlic, coriander, and turmeric marinade before being shallow-fried until deeply golden. The thin, shatter-crisp edges contrast beautifully with the tender, nutty interior, making it a perfect accompaniment to steamed rice or nasi goreng. Serve it with a side of sambal and lime for an authentic, protein-packed snack or side.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 13 gProtein
- 380 mgSodium
- 260 mgPotassium
- 85 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 4 mcgVitamin A
Ingredients
For the Tempeh
- 1 block (8 oz / 225 g) fresh tempeh, sliced into 1/4-inch (6 mm) triangles
- 1 1/2 cups vegetable oil, for shallow frying
For the Spice Marinade
- 4 cloves garlic, roughly chopped
- 2 small shallots, roughly chopped
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp fine sea salt
- 1 tsp palm sugar or light brown sugar
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp fresh lime juice
- 1/2 cup water
For Serving
- 1 fresh red chili, thinly sliced
- Lime wedges
- Sambal or sweet chili sauce, to taste
Directions
- Place the sliced tempeh on a clean kitchen towel, fold the towel over, and press gently for 2-3 minutes to remove excess moisture; this helps the marinade soak in.
- Combine the garlic, shallots, ground coriander, turmeric, salt, palm sugar, sweet soy sauce, lime juice, and water in a small blender or mortar and pestle. Blend or pound into a smooth, pourable paste.
- Arrange the tempeh slices in a single layer in a shallow dish and pour the spice marinade evenly over them, turning to coat. Marinate for at least 15 minutes (or up to 1 hour in the refrigerator), turning once halfway through.
- Heat the vegetable oil in a deep skillet or wok over medium heat until it reaches 350°F (175°C), or until a small piece of tempeh sizzles immediately on contact.
- Carefully lift the marinated tempeh slices from the dish, letting excess marinade drip back, and lower them into the hot oil in a single layer. Fry for 2-3 minutes per side until deeply golden and crisp.
- Transfer the fried tempeh to a wire rack or paper-towel-lined plate to drain. Repeat with remaining slices, working in batches to avoid crowding the pan.
- Sprinkle the hot tempeh with a light pinch of extra salt and serve immediately, garnished with fresh red chili and lime wedges alongside sambal.
Cook’s Notes
- Use the freshest tempeh you can find – it should smell mildly nutty and have a tight, white mycelium binding the beans together.
- Pressing the tempeh before marinating is essential; wet tempeh will splatter and refuse to crisp in the oil.
- Maintain oil temperature at 350°F (175°C); too cool and the tempeh absorbs oil, too hot and the marinade burns before the inside cooks.
- For an extra-authentic touch, add 1 tablespoon of coconut milk to the marinade for a richer, slightly sweet flavor.
- Fried tempeh is best eaten immediately while still crisp; if holding, keep it on a rack in a 200°F oven for up to 15 minutes.
