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Fried Tempeh
A Recipe You Will Love
Ingredients.
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200g tempeh
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3 cloves of garlic minced
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pinch of salt (large)
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1/4 teaspoon of ground coriander
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50 ml of water
Method.
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Cut tempeh laterally to thickness as required - recommend about 0.5 cm
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Drizzle cut tempeh slices in the marinade mix
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Fry with vegetable oil until dry brown
Note: Picture shows fried tempeh with fried red peanuts (a good mix) but combine after frying individually.
Tempeh Mendoan
Soya bean tempeh in vegan tempura batter
Ingredients.
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200g tempeh
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15g of self raising flour
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45g of corn flour
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sparkling water/soda to mix
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3g of turmeric powder
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5g of ground coriander powder
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5g of pureed garlic
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2 stalks of spring onion
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salt - a pinch or add to your taste
Method.
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Cut the tempeh block laterally into thin biscuit slices – probably 20 to 25 slices per block.
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Thinly slice the spring onion.
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Mix the self raising flour, corn flour, turmeric, coriander, garlic, spring onion and salt in a bowl and add sufficient sparkling water or soda to make a batter
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Heat vegetable oil in frying pan until hot
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Dip the tempeh slices into the marinade and drop directly into the frying pan, turning regularly as the batter dries
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Fry until crispy
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Place cooked pieces on a paper tissue to absorb excess oil
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Serve – goes well with many tips of dip – for those who like it spicy, we recommend to cut green finger chili into slices and smother with Kecap Manis (Banggo brand) in a small ramekin dish. Kecap Manis is sweet black bean sauce from Indonesia.
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