24 Spicy Indonesian Tempeh Delicacies

Welcome to a fiery journey through Indonesia’s rich culinary landscape, right from your kitchen! If you’re a home cook in North America looking to spice up your meals with bold flavors and wholesome ingredients, you’re in for a treat. Our roundup of 24 Spicy Indonesian Tempeh Delicacies promises to transform this versatile soy product into mouthwatering dishes that’ll keep you coming back for more. Let’s dive in!

Spicy Tempeh Sambal

Ready to spice up your meal routine? This Spicy Tempeh Sambal packs a punch with minimal effort, perfect for weeknight dinners.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
• For the sambal sauce:
  • 3 tbsp sambal oelek
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp lime juice

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add tempeh cubes to the skillet in a single layer. Cook until golden brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. While tempeh cooks, whisk together sambal oelek, soy sauce, maple syrup, and lime juice in a small bowl.
4. Reduce heat to medium. Pour the sambal sauce over the tempeh, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly. Tip: Keep stirring to prevent the sauce from burning.
5. Remove from heat. Let it sit for 1 minute before serving to allow flavors to meld. Tip: The tempeh absorbs more flavor as it cools slightly.

Lusciously sticky and boldly flavored, this dish shines alongside steamed rice or tucked into lettuce wraps for a crunchy contrast.

Tempeh Goreng

Bold flavors and crispy textures define this Tempeh Goreng, a simple yet satisfying dish that’s perfect for any meal.

Ingredients

• For the marinade:
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp garlic powder
• For frying:
  • 8 oz tempeh, sliced into 1/2-inch strips
  • 1/2 cup vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, lime juice, and garlic powder to create the marinade.
2. Add tempeh strips to the marinade, ensuring each piece is well coated. Let sit for 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F.
4. Fry tempeh strips in batches, 2-3 minutes per side, until golden brown and crispy.
5. Transfer fried tempeh to a paper towel-lined plate to drain excess oil.

Yield crispy tempeh with a perfect balance of sweet and savory flavors. Serve atop a bed of steamed rice or tucked into a sandwich for a hearty meal.

Tempeh Mendoan

Now, let’s dive into making Tempeh Mendoan, a crispy, flavorful Indonesian snack that’s surprisingly easy to whip up at home.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp rice flour
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp salt
  • 1 cup water
• For frying:
  • 8 oz tempeh, sliced into thin strips
  • 2 cups vegetable oil

Instructions

1. In a large bowl, mix all-purpose flour, rice flour, turmeric powder, coriander powder, and salt.
2. Gradually add water to the dry ingredients, stirring until the batter is smooth and free of lumps. Tip: The batter should be slightly thick to coat the tempeh well.
3. Heat vegetable oil in a deep fryer or large skillet to 350°F. Tip: Use a thermometer to ensure the oil is at the right temperature for crispy results.
4. Dip each tempeh strip into the batter, ensuring it’s fully coated.
5. Carefully place the coated tempeh into the hot oil. Fry in batches to avoid overcrowding.
6. Fry for 2-3 minutes on each side or until golden brown and crispy. Tip: Flip the tempeh halfway through for even cooking.
7. Remove the tempeh from the oil and drain on paper towels to remove excess oil.

Golden and crispy on the outside with a soft, chewy center, Tempeh Mendoan is best served hot with a side of sweet chili sauce or sambal for an extra kick.

Tempeh Bacem

You’ve likely heard of tempeh, but have you tried Tempeh Bacem? This Indonesian classic is a game-changer with its sweet, savory, and slightly smoky flavors.

Ingredients

For the marinade

• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin

For cooking

• 8 oz tempeh, sliced into 1/2-inch pieces
• 1 tbsp vegetable oil

Instructions

1. In a bowl, mix water, soy sauce, brown sugar, garlic, coriander, and cumin to make the marinade.
2. Add tempeh slices to the marinade, ensuring each piece is fully submerged. Marinate for at least 30 minutes, or overnight for deeper flavor.
3. Heat vegetable oil in a pan over medium heat. Remove tempeh from marinade, reserving the liquid.
4. Fry tempeh slices for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Pour the reserved marinade into the pan. Simmer on low heat for 10 minutes, or until the liquid reduces to a thick glaze. Tip: Stir occasionally to prevent sticking.
6. Once the tempeh is coated in a glossy glaze, remove from heat. Tip: Let it sit for 5 minutes to absorb more flavor before serving.

Keep in mind, Tempeh Bacem is chewy with a caramelized exterior. Serve it over steamed rice or in a sandwich for a twist.

Tempeh Kecap

Easy to make and packed with flavor, Tempeh Kecap is a savory Indonesian dish that’s perfect for a quick weeknight dinner.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 1/2 tsp ginger, grated
  • 1/4 tsp red pepper flakes
  • 1/4 cup water

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add tempeh cubes to the skillet. Cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove tempeh from skillet and set aside.
4. In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
5. Add soy sauce, kecap manis, brown sugar, red pepper flakes, and water to the skillet. Stir to combine.
6. Return tempeh to the skillet. Stir to coat with the sauce. Simmer for 5 minutes until sauce thickens. Tip: Adjust heat to prevent burning if sauce reduces too quickly.
7. Remove from heat. Let sit for 2 minutes before serving. Tip: The tempeh absorbs more flavor as it sits.

Savory with a hint of sweetness, Tempeh Kecap has a chewy texture that pairs well with steamed rice or stir-fried vegetables. For a twist, serve it over noodles or in a lettuce wrap for a lighter option.

Tempeh Orek

Fancy a quick, flavorful dish that packs a punch? Tempeh Orek, a spicy, sweet, and savory Indonesian classic, is your go-to. It’s vegan, protein-rich, and ready in under 30 minutes.

Ingredients

– For the tempeh: 8 oz tempeh, cut into thin strips, 2 tbsp vegetable oil
– For the sauce: 3 tbsp sweet soy sauce, 1 tbsp soy sauce, 1 tsp sugar, 1/2 cup water
– For the aromatics: 3 cloves garlic, minced, 2 shallots, thinly sliced, 2 red chilies, sliced (optional for heat)

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat (350°F).
2. Add the tempeh strips. Fry until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even crisping.
3. Remove tempeh and set aside. In the same pan, sauté garlic, shallots, and chilies until fragrant, about 1 minute.
4. Return the tempeh to the pan. Add sweet soy sauce, soy sauce, sugar, and water. Stir well.
5. Cook until the sauce thickens and coats the tempeh, about 5 minutes. Tip: Keep stirring to prevent burning.
6. Serve hot. Tip: For extra crunch, sprinkle with fried shallots.
Makes a perfect balance of chewy tempeh and sticky, glossy sauce. Try it over steamed rice or as a sandwich filler for a twist.

Tempeh Balado

Crisp, spicy, and utterly satisfying, Tempeh Balado is a fiery Indonesian dish that’s surprisingly easy to whip up in your own kitchen. This recipe delivers a perfect balance of heat and savoriness, with tempeh as the star.

Ingredients

For the tempeh:

• 8 oz tempeh, cut into 1/2-inch cubes
• 2 tbsp vegetable oil

For the sauce:

• 5 red chilies, seeded and chopped
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 tbsp tomato paste
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Heat 2 tbsp vegetable oil in a pan over medium heat. Add tempeh cubes. Fry until golden brown, about 3-4 minutes per side. Remove and set aside.
2. In the same pan, add chopped chilies, garlic, and onion. Sauté until fragrant, about 2 minutes.
3. Stir in tomato paste, sugar, and salt. Cook for another minute.
4. Add 1/4 cup water to the pan. Bring to a simmer. Let it reduce slightly, about 2 minutes.
5. Return the fried tempeh to the pan. Toss to coat evenly with the sauce. Cook for an additional 2 minutes to let the flavors meld.

Serve this Tempeh Balado hot over steamed rice for a comforting meal. The tempeh’s nuttiness pairs beautifully with the sauce’s bold, spicy kick. Try garnishing with fresh cilantro for an extra layer of flavor.

Tempeh Rendang

Gather around for a dish that’s as hearty as it is flavorful, Tempeh Rendang brings a twist to the classic with its plant-based goodness. This Indonesian-inspired curry is slow-cooked to perfection, offering a rich and complex flavor profile that’s sure to impress.

Ingredients

For the paste:

– 5 dried red chilies, soaked in hot water for 10 minutes
– 1 medium onion, chopped
– 4 cloves garlic
– 1 inch ginger, peeled
– 1 tsp turmeric powder
– 1 tbsp coriander seeds

For the curry:

– 2 cups coconut milk
– 1 lb tempeh, cut into cubes
– 2 tbsp vegetable oil
– 1 stalk lemongrass, bruised
– 2 kaffir lime leaves
– 1 tsp salt
– 1 tbsp palm sugar

Instructions

1. Drain the chilies and blend with onion, garlic, ginger, turmeric, and coriander seeds into a smooth paste.
2. Heat oil in a pan over medium heat. Fry the paste until fragrant, about 5 minutes.
3. Add lemongrass and kaffir lime leaves, stir for another minute.
4. Pour in coconut milk, bring to a simmer. Cook until oil separates, about 10 minutes.
5. Add tempeh, salt, and palm sugar. Reduce heat to low, simmer uncovered for 45 minutes, stirring occasionally.
6. Once the sauce thickens and coats the tempeh, remove from heat.
7. Discard lemongrass and lime leaves before serving.
Mouthwatering and tender, the tempeh absorbs the rich, spicy sauce beautifully. Serve it over steamed rice or with a side of crunchy vegetables for a complete meal.

Tempeh Curry

Here’s a straightforward tempeh curry that packs flavor without fuss. Heat 2 tbsp olive oil in a large skillet over medium heat.

Ingredients

For the curry

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 block tempeh, cubed
• 2 tbsp curry powder
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat.
2. Add 1 diced onion, sauté until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Add 1 block cubed tempeh, cook until lightly browned, about 5 minutes.
5. Sprinkle 2 tbsp curry powder over the tempeh, stir to coat evenly.
6. Pour in 1 can coconut milk, 1 cup vegetable broth, 1 tbsp soy sauce, and 1 tbsp maple syrup.
7. Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally.
8. Tip: For a thicker sauce, simmer longer. For more heat, add a pinch of cayenne with the curry powder.
9. Tip: Tempeh absorbs flavors best when cubed small. Don’t skip browning for texture.
10. Tip: Taste and adjust seasoning with salt only at the end, as soy sauce adds saltiness.

Usually, this curry thickens nicely, with the tempeh offering a hearty bite. Serve over rice or with naan for soaking up the rich sauce.

Tempeh Satay

Never tried tempeh satay? This Indonesian-inspired dish packs a punch with its smoky, savory flavors and is surprisingly easy to make at home.

Ingredients

• For the marinade:
  • 1 cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1 tsp ginger powder
• For the satay:
  • 8 oz tempeh, cut into 1-inch cubes
  • Bamboo skewers, soaked in water for 30 minutes
• For the peanut sauce:
  • 1/2 cup peanut butter
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1/4 cup water

Instructions

1. In a bowl, whisk together coconut milk, soy sauce, maple syrup, garlic powder, and ginger powder to make the marinade.
2. Add tempeh cubes to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Thread marinated tempeh cubes onto soaked bamboo skewers, leaving a little space between each cube.
4. Preheat grill to medium-high heat (about 375°F). Grill skewers for 3-4 minutes on each side, until charred and crispy.
5. While skewers grill, combine peanut butter, lime juice, soy sauce, sriracha, and water in a small saucepan over low heat. Stir until smooth and heated through.
6. Serve grilled tempeh skewers with warm peanut sauce on the side for dipping.

Zesty and satisfying, these tempeh satay skewers offer a delightful contrast between the crispy exterior and tender interior. For an extra kick, drizzle leftover peanut sauce over a bowl of steamed rice or fresh veggies.

Tempeh Pepes

Hailing from Indonesia, Tempeh Pepes is a flavorful, steamed dish wrapped in banana leaves. It’s a perfect blend of spices and tempeh, offering a unique taste and texture. Here’s how to make it at home.

Ingredients

– For the tempeh: 8 oz tempeh, cut into cubes
– For the spice paste: 2 cloves garlic, 3 shallots, 2 red chilies, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp salt
– For wrapping: 4 banana leaves, cut into 8×8 inch squares, softened in hot water
– For cooking: 1 cup water

Instructions

1. Blend garlic, shallots, red chilies, turmeric powder, coriander powder, and salt into a smooth paste.
2. Mix the spice paste with tempeh cubes until evenly coated.
3. Place a portion of the tempeh mixture in the center of a banana leaf square.
4. Fold the banana leaf around the tempeh to form a tight packet; secure with toothpicks.
5. Repeat with remaining tempeh and banana leaves.
6. Steam the packets over boiling water for 30 minutes.
7. Remove from steam; let cool slightly before serving.
Tip: Softening banana leaves makes them more pliable and prevents tearing.
Tip: Ensure the packets are tightly sealed to keep the flavors intact.
Tip: Steaming time is crucial for the tempeh to absorb all the spices fully.
Rich in flavors, Tempeh Pepes has a firm texture with a spicy, aromatic profile. Serve it with steamed rice for a complete meal or as a standalone snack.

Tempeh Tumis

Tempeh Tumis is a flavorful Indonesian stir-fry that’s both nutritious and easy to make. Try this dish for a quick weeknight dinner that packs a punch.

Ingredients

• For the stir-fry:
  • 8 oz tempeh, cut into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 cup green beans, trimmed and halved
  • 1 red bell pepper, sliced
• For the sauce:
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp sambal oelek

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add tempeh cubes. Cook for 3-4 minutes per side until golden brown. Remove from skillet.
3. Heat remaining 1 tbsp oil in the same skillet. Add green beans and bell pepper. Stir-fry for 4-5 minutes until crisp-tender.
4. Return tempeh to the skillet. Pour sauce over the mixture. Stir well to coat.
5. Cook for another 2 minutes, stirring constantly, until sauce thickens slightly.

Unleash the dish’s potential by serving it over steamed rice or quinoa for a complete meal. The tempeh offers a satisfying chew, while the sauce delivers a perfect balance of sweet, salty, and spicy flavors.

Tempeh Sayur Lodeh

Wondering how to spice up your plant-based meals? Tempeh Sayur Lodeh is a hearty Indonesian curry that’s both nutritious and bursting with flavor. This dish combines tempeh with a rich coconut milk broth and a medley of vegetables for a satisfying meal.

Ingredients

For the curry paste:

– 4 cloves garlic, minced
– 2 shallots, minced
– 1 tbsp ginger, grated
– 1 tsp turmeric powder
– 2 tsp coriander powder
– 1 tbsp coconut oil

For the curry:

– 1 block tempeh, cubed
– 1 cup green beans, trimmed and halved
– 1 carrot, sliced
– 1 cup cabbage, shredded
– 2 cups coconut milk
– 1 cup water
– 1 tbsp tamarind paste
– 1 tsp salt

Instructions

1. Heat coconut oil in a large pot over medium heat. Add garlic, shallots, and ginger. Sauté for 2 minutes until fragrant.
2. Stir in turmeric and coriander powder. Cook for 1 minute to release the flavors.
3. Add tempeh cubes to the pot. Cook for 3 minutes until lightly browned.
4. Pour in coconut milk and water. Bring to a simmer.
5. Add green beans, carrot, and cabbage. Simmer for 10 minutes until vegetables are tender.
6. Mix in tamarind paste and salt. Cook for another 2 minutes.
7. Remove from heat. Let it sit for 5 minutes before serving.
Zesty and creamy, this Tempeh Sayur Lodeh offers a perfect balance of textures and flavors. Serve it over steamed rice or with a side of crispy crackers for an extra crunch.

Tempeh Geprek

Ready to spice up your meal routine? Tempeh Geprek is a crispy, spicy Indonesian dish that’s easy to make at home.

Ingredients

• For the tempeh:
  • 1 block (8 oz) tempeh
  • 1 cup water
  • 1 tsp salt
• For the coating:
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup water
• For the sauce:
  • 5 red chili peppers
  • 3 cloves garlic
  • 1 tsp salt
  • 2 tbsp vegetable oil

Instructions

1. Cut the tempeh into 1/2-inch thick slices.
2. Boil the tempeh in 1 cup water with 1 tsp salt for 10 minutes to soften. Drain and set aside.
3. Mix 1 cup flour, garlic powder, 1 tsp salt, and black pepper in a bowl. Gradually add 1 cup water to form a thick batter.
4. Dip each tempeh slice into the batter, ensuring full coverage.
5. Heat oil in a pan over medium heat (350°F). Fry the battered tempeh until golden brown, about 3 minutes per side. Drain on paper towels.
6. For the sauce, blend chili peppers, garlic, and salt until smooth. Heat 2 tbsp oil in a pan, then fry the sauce for 2 minutes until fragrant.
7. Pound the fried tempeh lightly with a mortar and pestle. Drizzle with the spicy sauce.

Vibrant and crunchy, Tempeh Geprek offers a satisfying bite with a fiery kick. Serve it with steamed rice and fresh veggies for a balanced meal.

Tempeh Asam Manis

Explore the bold flavors of Tempeh Asam Manis, a sweet and sour Indonesian delight that’s both nutritious and easy to make. Perfect for a weeknight dinner, this dish brings a tangy twist to your table.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cut into 1-inch cubes
  • 2 tbsp vegetable oil
• For the sauce:
  • 1/4 cup ketchup
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1/2 cup water
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F).
2. Add tempeh cubes. Cook until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove tempeh from skillet. Set aside.
4. In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
5. Stir in ketchup, soy sauce, rice vinegar, brown sugar, and water. Bring to a simmer. Tip: Adjust the heat to maintain a gentle simmer.
6. Return tempeh to the skillet. Coat evenly with the sauce. Cook for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
7. Remove from heat. Serve immediately.

Golden brown tempeh coated in a glossy, tangy-sweet sauce offers a delightful contrast in textures. Serve over steamed rice or with a side of stir-fried vegetables for a complete meal.

Tempeh Teriyaki

Overwhelmed by weeknight dinners? Tempeh Teriyaki is your answer. It’s quick, flavorful, and packed with protein.

Ingredients

• For the tempeh:
  • 8 oz tempeh, sliced into 1/2-inch strips
  • 1 tbsp olive oil
• For the teriyaki sauce:
  • 1/4 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 clove garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add tempeh strips. Cook for 3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
2. While tempeh cooks, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic in a small bowl.
3. Pour teriyaki sauce over tempeh in the skillet. Reduce heat to low. Simmer for 5 minutes until sauce thickens and coats the tempeh. Tip: Stir occasionally to prevent sticking.
4. Remove from heat. Let sit for 2 minutes to allow flavors to meld. Tip: For extra flavor, garnish with sesame seeds or green onions.

Savory with a hint of sweetness, this dish boasts a chewy texture. Serve over steamed rice or tucked into a lettuce wrap for a crunchy contrast.

Tempeh Bakar

Now let’s dive into making Tempeh Bakar, a smoky, grilled tempeh dish that’s packed with flavor and perfect for any barbecue.

Ingredients

• For the marinade:
  • 1 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 2 cloves garlic, minced
• For the tempeh:
  • 1 block (8 oz) tempeh, sliced into 1/2-inch thick strips
  • 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, smoked paprika, and minced garlic to create the marinade.
2. Place tempeh strips in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let marinate for at least 30 minutes, flipping halfway through for even flavor.
3. Preheat your grill to medium-high heat (375°F). Brush the grill grates with vegetable oil to prevent sticking.
4. Grill the tempeh strips for 3-4 minutes on each side, or until char marks appear and the tempeh is heated through.
5. Tip: For extra flavor, brush the tempeh with leftover marinade during the first few minutes of grilling.
6. Tip: If you don’t have a grill, a grill pan over medium-high heat works just as well.
7. Tip: Let the tempeh rest for a couple of minutes after grilling to allow the flavors to settle.

Best served hot off the grill, Tempeh Bakar boasts a crispy exterior with a tender, smoky interior. Pair it with a fresh cucumber salad or stuff it into a pita for a quick, satisfying meal.

Tempeh Crispy

Satisfy your crunch cravings with this Tempeh Crispy recipe, a plant-based delight that’s both nutritious and irresistibly crunchy. Perfect for snacking or as a protein-packed addition to salads and bowls.

Ingredients

– For the marinade: 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp garlic powder
– For the coating: 1/2 cup all-purpose flour, 1/2 cup breadcrumbs, 1 tsp smoked paprika
– For frying: 1 cup vegetable oil

Instructions

1. Slice the tempeh into 1/2-inch thick strips.
2. In a bowl, whisk together soy sauce, maple syrup, apple cider vinegar, and garlic powder to make the marinade.
3. Add tempeh strips to the marinade, ensuring each piece is well coated. Let sit for 15 minutes.
4. In a separate bowl, mix flour, breadcrumbs, and smoked paprika for the coating.
5. Heat vegetable oil in a deep pan over medium heat to 350°F.
6. Dredge each marinated tempeh strip in the coating mixture, pressing gently to adhere.
7. Fry the coated tempeh in batches for 2-3 minutes per side until golden brown and crispy.
8. Remove with a slotted spoon and drain on paper towels.
Tip: For extra crispiness, double coat the tempeh by dipping it back into the marinade and coating mixture before frying.
Tip: Maintain oil temperature by adjusting the heat as needed to prevent burning.
Tip: Serve immediately for the best texture, as the crispiness diminishes over time.
Wondering how to enjoy your Tempeh Crispy? Try it atop a fresh salad for a satisfying crunch or alongside your favorite dipping sauce for a quick snack. The smoky, savory flavors paired with the crispy exterior make it a versatile dish that’s sure to impress.

Tempeh Nuggets

Want a plant-based snack that’s crispy on the outside and tender inside? These tempeh nuggets are your answer.

Ingredients

• For the marinade:
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
• For the crust:
  • 1 cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Cut 8 oz tempeh into 1-inch cubes.
2. In a bowl, mix vegetable broth, soy sauce, and apple cider vinegar to make the marinade.
3. Add tempeh cubes to the marinade, ensuring they’re fully submerged. Let sit for 30 minutes.
4. In a separate bowl, combine breadcrumbs, garlic powder, and paprika for the crust.
5. Heat vegetable oil in a pan over medium heat to 350°F.
6. Drain tempeh cubes from the marinade, then coat each in the breadcrumb mixture.
7. Fry coated tempeh cubes in hot oil for 2-3 minutes per side until golden brown.
8. Transfer to a paper towel-lined plate to drain excess oil.

Outstandingly crunchy with a savory, umami-packed interior, these nuggets pair perfectly with vegan ranch or hot sauce. Try them in a wrap for a quick lunch.

Tempeh Burger

Just when you thought burgers couldn’t get any better, here comes the tempeh burger. Packed with protein and flavor, it’s a game-changer for vegetarians and meat-eaters alike.

Ingredients

• For the patty:
  • 1 block (8 oz) tempeh
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1/2 cup breadcrumbs
  • 1 tsp smoked paprika
• For serving:
  • 4 burger buns
  • 1 avocado, sliced
  • 1/4 cup vegan mayo
  • 4 lettuce leaves

Instructions

1. Steam the tempeh block for 10 minutes to soften it. Tip: This step removes bitterness.
2. Crumble the tempeh into a bowl. Mix in soy sauce, olive oil, breadcrumbs, and smoked paprika.
3. Form the mixture into 4 patties. Tip: Wet your hands to prevent sticking.
4. Heat a pan over medium heat. Cook patties for 4 minutes per side until golden brown.
5. Toast the burger buns lightly for 1-2 minutes.
6. Spread vegan mayo on the bottom bun. Layer with lettuce, tempeh patty, and avocado slices. Tip: Add a slice of tomato for extra freshness.

With its crispy outside and tender inside, this tempeh burger delivers a satisfying bite. Serve it with sweet potato fries for a complete meal.

Tempeh Tacos

Zesty and satisfying, these tempeh tacos are a quick weeknight win. Packed with protein and flavor, they’re a crowd-pleaser.

Ingredients

• For the tempeh:
  • 8 oz tempeh, crumbled
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
• For the slaw:
  • 2 cups shredded cabbage
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt to taste
• For serving:
  • 8 small corn tortillas
  • 1 avocado, sliced
  • Hot sauce to taste

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add crumbled tempeh, soy sauce, smoked paprika, and garlic powder. Cook for 5 minutes, stirring occasionally, until tempeh is golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
3. In a bowl, mix shredded cabbage, cilantro, lime juice, olive oil, and salt. Set aside. Tip: Let the slaw sit for 10 minutes to soften the cabbage slightly.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
5. Assemble tacos by filling each tortilla with tempeh, slaw, and avocado slices. Drizzle with hot sauce if desired.

Perfectly balanced, these tacos offer a crunchy slaw contrast to the hearty tempeh. Serve with extra lime wedges for a bright finish.

Tempeh Salad

Always on the lookout for a protein-packed meal? This tempeh salad is a hearty, flavorful option that’s both nutritious and easy to make.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cubed
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
• For the salad:
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1/2 tsp mustard

Instructions

1. Heat 2 tbsp olive oil in a pan over medium heat.
2. Add cubed tempeh and cook for 5 minutes, stirring occasionally, until golden brown.
3. Pour 1 tbsp soy sauce over tempeh, stir to coat, and cook for another 2 minutes. Remove from heat.
4. In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
5. In a small bowl, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, and mustard until emulsified.
6. Add cooked tempeh to the salad bowl.
7. Drizzle dressing over the salad and toss gently to combine.

You’ll love the contrast between the crispy tempeh and fresh veggies. Try serving it with a sprinkle of sesame seeds for extra crunch.

Tempeh Soup

Perfect for chilly evenings, this tempeh soup combines hearty ingredients with a rich, savory broth. Packed with protein and flavor, it’s a comforting meal that’s easy to make.

Ingredients

• For the broth:
  • 4 cups vegetable broth
  • 1 tbsp olive oil
• For the soup:
  • 8 oz tempeh, cubed
  • 1 cup carrots, sliced
  • 1 cup celery, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
3. Stir in garlic and smoked paprika. Cook for 30 seconds until fragrant.
4. Add tempeh cubes. Cook until lightly browned, about 3 minutes per side.
5. Pour in vegetable broth. Bring to a boil, then reduce heat to low.
6. Simmer uncovered for 20 minutes, stirring occasionally.
7. Season with salt and pepper. Serve hot.

The soup boasts a thick, hearty texture with a smoky depth from the paprika. Try garnishing with fresh parsley or a squeeze of lemon for a bright contrast.

Tempeh Stir Fry

Unlock the flavors of a quick, nutritious meal with this tempeh stir fry. Perfect for busy weeknights, it’s packed with protein and veggies.

Ingredients

• For the tempeh:
  • 8 oz tempeh, cubed
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
• For the stir fry:
  • 2 cups broccoli florets
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp olive oil
• For the sauce:
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes

Instructions

1. In a bowl, mix tempeh with soy sauce and maple syrup. Let marinate for 10 minutes.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add tempeh, cook until golden, about 3 minutes per side. Remove from pan.
3. In the same pan, heat 2 tbsp olive oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
4. Add broccoli and bell pepper. Stir fry for 5 minutes until veggies are crisp-tender.
5. Whisk together sauce ingredients in a small bowl. Pour over veggies, add tempeh back to the pan.
6. Cook for another 2 minutes, stirring constantly, until everything is well coated and heated through.

Lightly charred tempeh and crisp veggies make this dish a textural delight. Serve over quinoa for an extra protein boost or enjoy as is for a low-carb option.

Conclusion

Great flavors await in our roundup of 24 Spicy Indonesian Tempeh Delicacies! Each recipe offers a unique taste adventure, perfect for home cooks looking to spice up their meals. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos