Orek TempeSweet-Soy Tempeh

Name: Orek Tempe (Sweet-Soy Tempeh)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indonesia
Ingredients: 400 g Tempeh (cut into thin batons); 350 ml Vegetable Oil; 20 ml Vegetable Oil; 70 g Shallot (thinly sliced); 15 g Garlic (finely chopped); 6 g Dried Red Chili (thinly sliced); 50 ml Sweet Soy Sauce; 15 g Palm Sugar (chopped); 60 ml Water; 5 g Salt

Tempeh fried until crisp and coated in a sweet soy glaze with shallot, garlic, dried chili, and palm sugar.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

1019kcal

Calories

22g

Protein

96g

Fat

25g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Tempeh

400g
Tempeh (cut into thin batons)

Frying

350ml
Vegetable Oil

Glaze

20ml
Vegetable Oil
70g
Shallot (thinly sliced)
15g
Garlic (finely chopped)
6g
Dried Red Chili (thinly sliced)
50ml
Sweet Soy Sauce
15g
Palm Sugar (chopped)
60ml
Water
5g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil to 175°C (350°F). Fry the tempeh in batches until golden and crisp, then drain.
02
Heat the vegetable oil over medium-low heat and cook the shallot, garlic, and dried red chili until fragrant.
03
Add the sweet soy sauce, palm sugar, salt, and water and simmer until syrupy.
04
Add the fried tempeh and toss until evenly coated and the glaze clings to the pieces.
05
Serve warm or at room temperature.

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