tempeh goreng - karlijnskitchen.com

Tempeh goreng

You might have read in earlier blog posts that I really like tempeh. I made delicious noodles with tempeh before and also this sandwich was a big success. I knew that you can also deep-fry tempeh well, but I never tried it myself. I loved the idea of crunchy pieces of tempeh and therefore I decided to try this recipe for tempeh goreng.

I have seen many different recipes for tempeh goreng. The original recipe is quite spicy because of the amount of chillies/sambal that are added. I chose to make it not too spicy, so everybody can enjoy it and I added some ketjap (sweet soy sauce) to make the tempeh nice and sticky. And wow it was SO good! This is the best way I ever ate tempeh. It was super crunchy and the ketjap formed a sticky layer around the pieces of tempeh. It takes a bit more work than just frying tempeh, but it is so worth it! Yum yum yum!

What do you need (for a side dish for 2-3 persons)

  • 250 g tempeh
  • 200 ml sunflower oil
  • 1-2 tsp sambal (use 1 tsp if you don’t like spicy food)
  • 4 tbsp ketjap (sweet soy sauce)
  • 1 tsp fresh ginger, grated
  • 1 tsp sugar (in original recipes gula java or coconut blossom sugar is used but because this has not been tested on FODMAPs yet and because I didn’t have it, I used normal sugar)
  • A pinch of salt

How to make the tempeh goreng

  1. Cut the tempeh into thin slices of about 0.5 cm thick.
  2. Heat the oil in a heat-proof pan.
  3. 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.
  4. Fry the tempeh in parts until they are brown and crunchy. For me this took about 3-4 minutes for each batch.
  5. Scoop the tempeh out of the oil with a heat-proof spatula and leave to drain on some paper.
  6. 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.
  7. Fry for a few minutes while you stir regularly. The ketjap will become very sticky and will from a glossy layer around the pieces of tempeh.
  8. Scoop the tempeh out of the pan and serve immediately. The tempeh is very nice with rice on the side, but also with veggies.

Enjoy!

Will you let me know if you make my tempeh goreng recipe? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

tempeh goreng - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tempeh goreng - karlijnskitchen.com

Tempeh Goreng


  • Author: Karlijn
  • Total Time: 30 mins
  • Servings: 2 1x

Description

Fried tempeh goreng! Delicious pieces of crunchy tempeh with a layer of ketjap manis. Low FODMAP, gluten-free, lactose-free and vegan.


Ingredients

Scale
  • 250 g tempeh
  • 200 ml sunflower oil
  • 12 tsp sambal (use 1 tsp if you don’t like spicy food)
  • 4 tbsp ketjap manis (sweet soy sauce)
  • 1 tsp fresh ginger, grated
  • 1 tsp sugar (in original recipes gula java or coconut blossom sugar is used but because this has not been tested on FODMAPs yet and because I didn’t have it, I used normal sugar)
  • A pinch of salt

Instructions

  1. Cut the tempeh into thin slices of about 0.5 cm thick.
  2. Heat the oil in a heat-proof pan.
  3. 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.
  4. Fry the tempeh in parts until they are brown and crunchy. For me, this took about 3-4 minutes for each batch.
  5. Scoop the tempeh out of the oil with a heat-proof spatula and leave to drain on some paper.
  6. 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.
  7. Fry for a few minutes while you stir regularly. The ketjap will become very sticky and will from a glossy layer around the pieces of tempeh.
  8. Scoop the tempeh out of the pan and serve immediately. The tempeh is very nice with rice on the side, but also with veggies.
  • Prep Time: 30 mins
Gearchiveerd onder:

3 Comments

  • Yum! I imagine the ingredients would be hard to find here, but it looks delicious. I’m not vegetarian, but I really like eating some meatless meals for the environment.

  • Barbara Mullock says:

    I cooked this dish and it tasted so like the tempeh goreng that I loved so much when
    I worked in Indonesia. So authentic. My family loved it too. Well done, Karlijn! Another fantastic recipe!

Leave a Reply

Your email address will not be published.

Recipe rating