Tempe goreng

Ingredients

• 250 gtempe (fermented soybean cake)
• 2 clovesgarlic
• 1 tspsalt
• 6 tbsp (90 ml)oil
• 2long chillies
• 1/4 tsptoasted shrimp paste
• 2tomatoes

Instructions

1. 1

   Slice the tempe

   Cut the tempe into slices.

2. 2

   Season the tempe

   Finely chop the garlic and mix it with the salt. Rub this mixture over the tempe slices.

3. 3

   Fry until golden

   Heat the oil in a wok and fry the tempe for 3 minutes, until golden brown.

4. 4

   Pound the sauce

   Pound the long chillies, toasted shrimp paste and tomatoes into a fine paste.

5. 5

   Serve together

   Serve the fried tempe with the sauce.

What is tempe goreng?

Tempe goreng means fried tempe, a familiar Indonesian preparation of fermented soybean cake. The tempe is seasoned simply, fried until golden and served with a fresh, spicy sauce.

This version works through contrast: savoury, browned tempe meets a moist, sharp paste of chilli and tomato, with toasted shrimp paste adding depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Tempe supplies most of the dish’s protein and some carbohydrates, while the frying oil is the main source of fat. The tomatoes and chillies contribute some carbohydrates; serve the tempe with vegetables and rice or another grain for a more balanced plate.

Seasoning the tempe

Garlic and salt: chopping the garlic very finely helps it spread over the slices rather than clumping in a few spots. Rub the mixture over the tempe before frying.

Getting a golden fry

Hot oil: heat the oil in the wok before adding the tempe so the slices begin frying promptly. The recipe specifies 3 minutes; use the golden-brown colour as the visual cue.

Room to fry: arrange the slices so they can contact the hot oil rather than piling them up. If needed, fry in batches and keep the cooked slices aside while the rest cook.

Making the sauce

Chillies and tomatoes: pound them with the toasted shrimp paste until they form a fine paste. The sauce is meant to be served alongside the tempe, not cooked into it.

Heat level: long chillies can vary in strength, so taste a small amount of the finished sauce before serving and adjust the amount next time to suit your preference.

Choosing and slicing tempe

Firm cake: use a block that holds together when cut, so the slices are easier to turn in the wok. Cut slices evenly to help them brown at a similar pace.

Tempe texture: its compact soybean cake takes well to direct frying and gives the dish a substantial, chewy centre beneath the browned surface.

Serving ideas

Rice: serve with steamed rice to make the tempe and spicy sauce a more complete meal. Plain rice also gives the sauce a mild counterpart.

Fresh sides: add cucumber or lightly cooked vegetables for freshness and crunch. Keep the sauce on the side so diners can choose how much heat to add.

Recipe notes & tips

• Pat the tempe dry if its surface is damp before seasoning it.
• Chop the garlic finely so it coats the tempe evenly.
• Let the oil heat before adding the slices.
• Turn the tempe carefully to keep the slices intact.
• Pound the sauce ingredients thoroughly for a cohesive paste.
• Serve the sauce separately so its heat can be adjusted at the table.

Variations

• Milder sauce: remove the chilli seeds before pounding.
• Extra heat: add another long chilli to the sauce.
• More aromatic: add a little finely chopped shallot to the pounded sauce.
• Crispier tempe: cut thinner slices and watch them closely as they fry.
• Meal pairing: serve with steamed rice and sliced cucumber.

Common mistakes to avoid

• Uneven slices: cut the tempe to a consistent thickness so the pieces brown at a similar rate.
• Cool oil: wait until the oil is hot before frying so the tempe starts browning promptly.
• Crowded wok: fry in batches if the slices overlap, allowing them to brown rather than steam.
• Coarse garlic: chop it very finely so the seasoning spreads evenly.
• Lumpy sauce: pound the chillies, shrimp paste and tomatoes until they form a fine paste.
• Overcooking: use the 3-minute timing as a guide and remove the slices once golden brown.

How to store

Refrigerate leftover tempe and sauce separately in covered containers and use within 3 days. Reheat the tempe in a pan until hot; the microwave is quicker but may soften its fried surface.

Frequently asked questions