Tempe goreng is a ubiquitous Indonesian dish served in every home, consisting of lightly-marinated tempeh that’s deep fried. It’s easy, tasty and vegan, and can be eaten as a snack or with rice.
- 300 gr tempeh
- 3 cloves garlic, peeled
- 1 tsp whole coriander seeds
- 2 cm turmeric, peeled
- Salt to taste
- 50 ml water
- Cooking oil for deep frying
- Cut the tempeh into small slices, according to the size of your preference. Set aside.
- Using a mortar and pestle, pound into a fine paste: garlic, coriander, turmeric and salt.
- Add water to the garlic paste, mix thoroughly (if using a blender or food processor, blend all the spices and water together).
- Press the tempeh pieces lightly into the spice paste mix one by one, then marinate for about 5 minutes.
- Heat the cooking oil in a deep frying pan over medium flame.
- Fry the tempeh until it turns golden, around 3 minutes each side.
- Place the tempeh on a plate covered with a paper towel to absorb the excess oil.
- Transfer the fried tempeh onto a serving plate.
- Tempe goreng is one of the simplest tempeh dishes, and is suitable for vegetarians and vegans as it’s protein-rich and contains no animal product.
Keywords: Soy bean, fermented, protein, quick & easy, non-spicy, common ingredients