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Oseng-Oseng Tempe: Stir-Fried Tempe

Oseng-Oseng Tempe: Stir-Fried Tempe

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • Yield: 3 1x
  • Category: Snacks, Tofu & Tempe
  • Method: Deep Fry
  • Cuisine: Indonesian
  • Diet: Gluten Free


A classic tempeh recipe, where the fermented soy cakes are cut into little cubes and sautéed with spices and glazed. We’ve added a twist to the recipe by including oyster sauce for a richer flavour.


  • 250 gr tempeh, cut in cubes of 1×1 cm
  • 5 small shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 5 red chillies, sliced diagonally
  • 5 green chillies, sliced diagonally
  • 2 fresh or dried salam leaves (can be omitted if it’s not available)
  • 3 cm galangal, peeled, thinly sliced
  • 3 tbsp sweet soy sauce
  • 1 tbsp oyster sauce
  • 3 tbsp vegetable oil
  • ⅓ cup of water
  • Salt to taste

Oseng-Oseng Tempe ingredients


  1. Deep fry the tempeh cubes until golden. Set aside.
  2. Heat the vegetable oil in a wok. Then, saute the red and green chillies for about 2 minutes. Set aside.
  3. Using the same wok, saute the shallots, garlic, galangal and salam leaves until fragrant, around 4 minutes.
  4. Add water.
  5. Add the soy sauce, oyster sauce and salt. Keep stirring until the mixture boils, then add the fried tempeh.
  6. Cook until all the liquid is absorbed and the tempeh is beautifully glazed. Turn of the heat.
  7. Add the sautéed red and green chillies and mix well.
  8. Transfer the tempe into a serving plate.


  • The red and green chillies will give a more complex flavour to this dish, but if you cannot tolerate spicy food, feel free to exclude them.

Keywords: Spicy, Oyster Sauce, Green Chili, Red Chili