Tempe Goreng

Ingredients

Instructions

1. 1

   Cut the tempeh into thin rectangles about 1 cm thick for quick, even frying. In a bowl, mix the kecap manis, sambal oelek, grated garlic, lime juice, salt, and black pepper into a smooth glaze.

2. 2

   Pour the neutral oil into a small frying pan or saucepan to a depth suitable for shallow- to medium-frying and heat over medium-high heat until a small edge of tempeh sizzles immediately on contact, about 170-180°C.

3. 3

   Fry the tempeh in 2 batches for 2-3 minutes per side until golden brown and crisp at the edges. Do not overcrowd the pan or the tempeh will steam instead of fry.

4. 4

   Transfer the fried tempeh to a plate briefly, leaving about 1 tablespoon of oil in the pan and carefully discarding the rest. Lower the heat to medium-low, add the glaze, and cook for 20-30 seconds just until glossy and slightly bubbling; do not reduce it too far or it can burn because of the sugar in the kecap manis.

5. 5

   Return the tempeh to the pan and toss quickly for 30-60 seconds until each piece is lightly coated and shiny. Serve immediately with lime wedges for squeezing over the top.

Nutrition per serving

Notes

• •For a slightly lighter version, pan-fry with 3 tablespoons oil instead of deep frying; the tempeh will be less evenly crisp but still delicious.
• •If your tempeh tastes slightly bitter, steam it for 5 minutes before cutting and frying, though this will add time.
• •Serve with steamed rice, cucumber slices, or a simple cabbage salad to balance the sweet-spicy glaze.

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