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Look no further, because you have stumbled upon the ultimate recipe Tempe Mendoan! Unlike most recipes that tend to be greasy and have a rather "flat" surface, the method I outline in this recipe prevents oil absorption, and results in the crispiest, most flavorful crust imaginable!
Recipe tips tailored to what matters most to you:
Use a gluten-free flour blend in place of the all-purpose, both times it's called for. Check your kecap manis, most brands start with wheat-based soy sauce. You can make my GF kecap manis recipe which is yummier anyway.
Mix the batter while the oil heats to 350°F (175°C). Make extra, one reader fried vegetables in the leftover batter the next day.
Skip the bottled stuff and make my homemade kecap manis instead. Onion powder stands in for the garlic powder if that's what you have.
Air fry instead of deep frying. Spray the basket, then 375°F (190°C) for 10-12 minutes, flipping halfway through.
Black pepper covers the white pepper, jalapeños cover the bird's eye chilies, and the lemongrass powder is optional anyway. Brown sugar for the palm sugar.
Make sure your tempeh is at room temperature before dipping it into the batter. Consider cutting it in irregular natural shapes rather than boring ol' rectangles.
Maintain oil temperature at 350°F (175°C) throughout the frying process. Use a reliable thermometer to make sure accuracy.
Resist the temptation to overcrowd the frying pan. Fried food is best made in batches, allowing ample space for even cooking.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
The batter, infused with garlic, chilies, and scallions, creates a wonderful flavor backbone that gets better when you drizzle it with the easy chili sauce outlined in this fan-fave recipe!
With a dish like this one around, it's crazy that sambal goreng tempeh is the most famous tempeh item. Think of this as an easier, Indonesian-style vegan fried chicken, that pairs as amazingly with spicy cucumbers as it does over a hot bowl of tom yum fried rice.
Are you ready to meet your new favorite fried tempeh? Grab an apron and let's get this in your belly asap!
Amazed by the way these turned out! The batter turned out perfectly crispy and flavorful. There was some leftover so I used it to batter and fry some veggies also the next day. As for the dipping sauce -- I make it separately all the time, I always have it in the fridge now, works on so many things.
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🥰Why you'll adore this tempe mendoan recipe
🌱 Vegan AF: Like all of my vegan Indonesian recipes, this tempeh is 100% plant-based. No shrimp paste or chicken to be found in this crispy banger!
🔥 Crispy Perfection: The secret? After a dip in this carefully crafted batter with a hint of garlic, chilies, and scallions, the irregularly cut tempeh pieces get coated in a dusting of flour before being fried. Trust me, the texture is out of this world!
💨 Air Frying Works Great! Scared of deep frying? Don't sweat it. This recipe works great in an air fryer too!
🌍 Tested and Approved Worldwide: Like all of the vegan recipes on my blog, after I refined this Tempe Mendoan recipe, I shared it with a massive army of hundreds of recipe testers from all over the world. Find out why people all over the planet give it rave reviews!
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🧅 Tempe Mendoan Ingredients
Tempeh
Originating from Java, Indonesia, tempeh is a plant-based protein powerhouse made from whole fermented soybeans formed into a cake. If you have leftovers, another Indonesian dish you will love that uses it is lontong sayur lodeh. If you can't eat tempeh, consider pressed frozen tofu (as outlined in my tofu katsu recipe) or use homemade seitan for an even meatier texture.
White Pepper (Lada Putih)
Bringing a subtle heat to the batter, ground white pepper complements the other spices without overpowering. Its warmth is a prevalent part of Indonesian flavor, and you can see it in full display in bihun goreng. Swap it for black pepper if white pepper is not in your pantry.
Garlic Powder (Bubuk Bawang Putih)
I love the multiple dimensions of garlic flavor in this dish because it has a bit of raw garlic in the sauce, some powered garlic, and cooked garlic (it gets cooked while frying) in the batter. If you don't have garlic powder, substitute with some onion powder or asafetida.
Palm Sugar (Gula Jawa, Gula Aren or Gula Melaka)
Palm sugar imparts a gentle sweetness to the batter, balancing the spice. Substitute with coconut sugar or brown sugar for a similar flavor. If you have leftover palm sugar, whip up the spiced Indonesian tea Bandrek with it. It's one of my family's favorite drinks!
Bird's Eye Chilies (Cabe Rawit)
I use these fiery little red chilies (often called Thai chilies) in everything from Tom Yum Paste to Khao Pad. If you prefer a milder version, you can use jalapeños or omit them altogether.
Kecap Manis
This Indonesian sweet soy sauce adds a rich, sweet depth to the chili sauce. If want to make your own, it's super fast, and you can follow my kecap manis recipe to knock it out. Or just substitute with a mix of regular soy sauce and brown sugar for a similar flavor profile, with a thinner consistency.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Tempe Bacem:
In Central Java, try a twist on the classic by opting for Tempe Bacem. Marinate the tempeh in a sweet soy sauce mixture infused with aromatic spices like Indonesian bay leaves, coriander, and galangal before frying. The result is a delightful balance of sweet and savory, offering a unique take on the beloved Tempe Mendoan.
Tempe Goreng Pete:
In Jakarta, sometimes you stumble upon this rad regional variation that has stink beans (petai) in the batter, providing an intense, pungent flavor that pairs exceptionally well with the crispy tempeh.
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📖 How to make this tempe mendoan recipe
Make this perfectly by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Dial in the temperature:
Warm your chosen oil in a pan or Dutch oven to 350°F (175°C). A frying thermometer ensures precise temperature control.
Step Two
Batter than Old King Kong:
Combine all-purpose flour, rice flour, baking powder, white pepper, garlic powder, sugar, coriander, salt, minced garlic, sliced bird's eye chilies, scallions, and water in a bowl. Mix until a smooth batter forms.
Step Three
Get some clothes on that naked tempeh!
Dip each tempeh fillet into the batter, ensuring an even coating for optimal flavor.
Step Four
Final Dusting
Right before frying, coat each battered piece of tempeh in all-purpose flour. This will help the outside become super-crispy and prevent excess oil absorption.
Step Five
Fry Tempeh
Fry the coated tempeh until it is golden brown, with a crispy texture. It should take about 3-4 minutes.
Fry in batches so as to not overcrowd the pot which may cause pieces to otherwise stick to one another, cook unevenly, or lower the frying temperature, causing the tempeh to come out greasy.
Step Six
Drip Dry
Use a slotted spoon or tongs to remove the tempeh from the hot oil. Let it drip on a wire rack and cool for a few minutes while you get your sauce and garnishes together.
Step Seven
Make Chili Sauce
In a small bowl, mix together the chili sauce by combining kecap manis, sliced bird's eye chilies, minced garlic, rice vinegar, and minced chives.
Step Eight
Assemble and Garnish
Arrange the fried tempeh on a plate atop lettuce leaves, drizzle with the chili sauce, and garnish with optional toppings like thinly sliced bird's eye chilies, cilantro leaves, and scallions. Microgreens are a nice optional touch. Top it with sambal dabu dabu or sambal matah.
💡Serving Ideas
Tempe Mendoan goes great with a side of sambal goreng kentang, or a nice veggie-forward dish like asinan sayur, rujak serut, or urap sayur.
Fried tempeh is bangin' over noodle dishes like bami goreng, mee rebus, or ketoprak with homemade lontong.
If you're looking for a nice alternative to the chili sauce in this recipe to drizzle your tempeh with, look no further than nuoc cham, Korean bbq sauce, or nam prik pao.
What, you think because you just made a bangin' vegan lunch, you aren't gonna be eating dessert? What are you even on? Cap off the meal with tempting desserts from the region. Consider Indonesian klepon, Kuih dadar, Putu Ayu, cekodok pisang, martabak, or bubur sumsum for a sweet finale that complements the rich and savory notes of your Tempe Mendoan feast.
👉Top tips
- Tempering the Tempeh: Ensure your tempeh is at room temperature before dipping it into the batter. Unfortunately in the west, the tempeh is nowhere near the quality and freshness of the tempeh you will find in Indonesia. It tends to be a little dry and lifeless. Sometimes I boil my tempeh in a flavorful broth for about 8 minutes before working with it to get it juicy and flavorful before cooking with it. Also, as I demonstrate in the photos, consider cutting it in irregular natural shapes rather than boring ol' rectangles and squares. Be a little creative!
- Oil Temperature Matters: Maintain oil temperature at 350°F (175°C) throughout the frying process. Use a reliable thermometer to ensure accuracy. Consistent oil temperature guarantees a uniform and crispy finish, avoiding undercooking or excessive browning.
- Patience in Frying: Resist the temptation to overcrowd the frying pan. Fried food is best made in batches, allowing ample space for even cooking.
🤷♀️ Recipe FAQs
Replace all-purpose flour with a gluten-free flour blend or an equal mix of white rice flour, cassava flour, and chickpea flour (besan) for a crispy, gluten-free alternative.
Don't want deep-fried tempeh? No problem! Spray your air frying basket liberally with cooking spray and air fry the battered tempeh at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
👉 Storage:
To maintain the crispy texture, store your Tempe Mendoan in an airtight container in the refrigerator for up to two days. Place parchment paper between layers to prevent sticking.
🔥 Oven Reheating:
Preheat your oven to 375°F (190°C). Reheat tempeh on a pan in the oven for 8-9 minutes or until fried throughout and crispy again on the outside. Apply fresh garnishes when serving.
✌️My faves to serve with this tempe mendoan:
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Indonesian Tempe Mendoan
Ingredients
Tempeh and Batter
- ¾ cup all-purpose flour
- ¼ cup white rice flour
- ½ teaspoon baking powder
- ¼ teaspoon white pepper
- ½ teaspoon lemongrass powder optional
- ¼ teaspoon garlic powder
- ½ teaspoon palm sugar coconut sugar, or brown sugar
- 1 teaspoon coriander
- ¾ teaspoon salt
- 2 teaspoons garlic minced
- 2 thinly sliced bird's eye chilies
- 2 scallions thinly sliced
- 1 ¼ cup water
- 16 oz. tempeh cut into thin irregular shaped fillets (2 x 227g. blocks of tempeh)
- ½ cup all-purpose flour
- Canola oil vegetable oil, or peanut oil for frying (see notes for air frying instructions)
Chili sauce
- ¼ cup kecap manis Indonesian sweet soy sauce
- 4 bird's eye chilies thinly sliced
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon chives or scallions minced
Optional Garnishes
- Lettuce leaves
- Thinly sliced bird's eye chilies
- Cilantro leaves
- Thinly sliced scallions
- Bean sprouts
- Lime wedges
Instructions
- Heat your preferred frying oil in a pan or Dutch oven to 350°F (175°C). If you have one, I recommend using a frying thermometer to get the oil to an accurate temperature.
- In a bowl, whisk together all-purpose flour, rice flour, baking powder, white pepper, garlic powder, sugar, coriander, salt, minced garlic, sliced bird's eye chilies, scallions, and water. Mix until a smooth batter forms.
- Dip each tempeh fillet into the batter, ensuring an even coating.
- Fry the coated tempeh until it achieves a golden brown, and crispy texture. Use a slotted spoon or tongs to remove and drain excess oil.
- In a separate bowl, prepare the chili sauce by mixing the kecap manis, sliced bird's eye chilies, minced garlic, rice vinegar, and minced chives.
- Arrange the fried tempeh on a plate over lettuce leaves, drizzle with the chili sauce, and garnish with optional toppings like thinly sliced bird's eye chilies, cilantro leaves, and scallions.
Notes
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Hillary says
Amazed by the way these turned out! The batter turned out perfectly crispy and flavorful. There was some leftover so I used it to batter and fry some veggies also the next day. As for the dipping sauce -- I make it separately all the time, I always have it in the fridge now, works on so many things.
hg says
Im always looking for other ways to use tempeh. Im glad I tried this recipe. The outer coating adds both a nice spiced flavor along with a crunchy exterior. This goes well with the inside, nutty flavor of tempeh. The sauce adds a sweet and sour element to the dish. Can't wait to make it again!
hg says
I'm always looking for something else to do with Tempeh. Glad I tried this recipe. The coated tempeh adds both a spiced flavor, along with a crispy texture, which blends well with the nuts flavors of the tempeh. The sauce lends a sweet and sour element to the dish. Can't wait to make it again!