Indonesian fried tempeh — nutty, firm, protein-rich alternative to tofu.
Tempeh Goreng (fried tempeh) is a beloved Indonesian snack and side dish — tempeh (a fermented soy cake made from whole soybeans) is sliced, seasoned, and deep-fried until golden and slightly crispy on the outside while remaining firm and nutty inside. Unlike tofu, tempeh has a distinctive flavor and texture that's more substantial. It's served with sambal or peanut sauce.
Serves 4
Mix soy sauce, turmeric, garlic, and salt. Marinate tempeh slices for 15–30 minutes.
Deep fry at 170°C until golden brown on both sides, about 5 minutes total. Drain on paper towels.
Serve hot or at room temperature with sambal or peanut sauce.
Marinating is optional but adds flavor.
Don't overcook — tempeh can become tough.
Coat with batter for extra crispiness.
Serve with peanut sauce for a meal.
Best eaten fresh, though can be reheated.
Tempeh is Indonesian and is increasingly popular worldwide as a high-protein, nutritious alternative to tofu.
Tempeh is made from whole fermented soybeans (more texture, nuttier), while tofu is soy milk curds (creamy, mild flavor).
Per serving (150g / 5.3 oz) · 4 servings total
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