Tempe goreng (Javanese crisp fried tempeh)
Tempeh slices soaked in garlic-coriander brine, then fried golden and crunchy
Tempe goreng is the everyday protein of Central and East Java, fried fresh in homes and warungs morning and evening and eaten with rice, sambal and a vegetable such as urap or sayur asem. The tempeh is soaked briefly in a salty garlic and coriander-seed brine, then fried until the outside is crunchy and the inside nutty and firm. The mistake people make is slicing it too thick, which leaves a bitter, raw-tasting centre; keep slices about 5 mm thick. If you soak it for longer than 15 minutes, do it in the fridge. Chef's tip: fry in oil that comes halfway up the slices and turn them only once, so the crust stays whole.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 10 ½ oz tempehcut into 5 mm slices
- 3 cloves garlic
- 1 tsp coriander seedsor 1 tsp ground coriander
- ¼ tsp ground turmeric (optional)
- 1 tsp salt
- ¾ cup warm water
- ¾ cup vegetable oilfor shallow-frying
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Crush 3 cloves garlic, 1 tsp coriander seeds and 1 tsp salt to a paste with a mortar and pestle, then stir in ¾ cup warm water and ¼ tsp ground turmeric.
3 minStep 2: Lay 10 ½ oz tempeh in a shallow dish, pour over the brine and leave for 10 minutes, turning once, so it soaks in.
10 minStep 3: Heat ¾ cup vegetable oil in a frying pan over a medium-high heat until a slice dipped in sizzles steadily. Pat the tempeh dry and fry in batches for 3–4 minutes, turning once, until deep golden and crisp on both sides.
7 minStep 4: Drain on kitchen paper and serve hot with sambal and rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 20 g
- Carbs
- 10 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tempe goreng (Javanese crisp fried tempeh) take?
- About 20 minutes in total: 12 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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