Indonesian Tempe Mendoan
This Tempe Mendoan is the ultimate crispy Indonesian street food snack. Full of plant-based protein and savory flavors, it makes a great main course, an addition to sandwiches, or a topping to your favorite salads and noodle dishes.
Servings: 4 (Yield: about 20 pieces)
Calories: 484kcal
Cost: $8.50
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
💨Air Frying:
Preheat your air fryer.
Spray the basket of your air fryer liberally with cooking spray
Coat the tempeh fillets with a thin layer of the batter.
Arrange the coated tempeh pieces in a single layer in the air fryer basket.
Air Fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through, until the tempeh is crispy and golden brown.
🌡️ Tempering the Tempeh:
Ensure tempeh is at room temperature before battering, as the batter will adhere to it better.
🧃 Extra Juiciness needed?
If your tempeh is sorta dry and lifeless looking (many Western brands aren’t spectacular), boil it for 8 minutes in flavorful broth for juiciness, and when cool cut the tempeh into natural, irregular shapes before battering and frying.
🔥 Oil Temperature Precision:
Maintain a steady 350°F (175°C) oil temperature. Use a reliable thermometer for a consistent, crispy finish, avoiding undercooking or excessive browning.
⏳ Patience in Frying:
Avoid overcrowding the pan. Fry tempeh in batches, allowing ample space for even cooking. Resist the urge to rush.
Nutrition
Calories: 484kcal | Carbohydrates: 68g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 771mg | Potassium: 693mg | Fiber: 2g | Sugar: 14g | Vitamin A: 488IU | Vitamin C: 66mg | Calcium: 182mg | Iron: 6mg