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Kering Tempe: Glazed Fried Tempeh (Vegan)

Kering Tempe: Glazed Fried Tempeh (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Tofu & Tempeh, Snacks
  • Method: Deep fry
  • Cuisine: Indonesian
  • Diet: Vegan


A delicious dish of crispy glazed tempeh and peanuts, perfect as a high-protein vegetarian snack. You can enjoy kering tempe over a few days, as it retains its crispiness when kept in a tight-lid jar, even without refrigeration.


  • 500 gr tempeh
  • 100 gr raw peanuts 
  • 2 big red chillies, sliced diagonally (cayenne pepper or curly red chillies if available)
  • 5 shallots, peeled and sliced
  • 3 cloves garlic, peeled and sliced
  • 3 cloves garlic, pound into a paste 
  • 1 cm fresh galangal, thinly sliced
  • 1 Indonesian bay leaf (salam leaf)
  • 2 kaffir lime leaves
  • 50 gr palm sugar, shaved
  • 1 tsp tamarind juice extract
  • Salt to taste
  • 50 ml water
  • Oil for frying


  1. Slice the tempeh into 2-inch matchstick pieces. Deep fry until crisp and golden. Set aside.Deep fry the tempe


  2. Deep fry the peanuts until golden, set aside.
  3. Deep fry the chillies briefly, around 1 minute, and set aside.
  4. Deep fry the shallots until golden and crisp, set aside.
  5. Deep fry the sliced garlic until golden, set aside.
  6. In a wok, heat 3 tbsp cooking oil on a medium flame.
  7. Saute the garlic paste until fragrant, around 2 minutes.
  8. Add the water, galangal, bay leaf, kaffir lime leaves, palm sugar, tamarind juice and salt.Add in the other herbs and spices


  9. Cook until the sauce thickens and caramelizes slightly, around 5 minutes.
  10. Add the tempeh and peanuts. Toss until the tempeh is well coated in the sauce and glazed.Add the tempeh and peanuts


  11. Turn off the heat. Kering tempe is ready to be served.


  • If available, cayenne pepper or curly red chillies work even better than big red chillies

Keywords: Peanuts, Vegan, Soy beans, crispy, crunchy