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Tempeh Goreng – Fried Tempeh with Garlic Marinade
Tempeh goreng is fried tempeh that you first soak for 15 minutes in a salty brine of garlic and toasted coriander. The thin slices turn crispy outside and taste nutty inside. Unlike sambal tempeh, there is no sauce: you eat the slices plain with rice, sambal and vegetables.
Tempeh Goreng – Fried Tempeh with Garlic Marinade
Laura Chen
2
25 minutes
15 minutes
300
Indonesian
Side dish
Tempeh goreng is fried tempeh that you first soak for 15 minutes in a salty brine of garlic and toasted coriander. The thin slices turn crispy outside and taste nutty inside. Unlike sambal tempeh, there is no sauce: you eat the slices plain with rice, sambal and vegetables.
Ingredients
- 200 g tempeh (fermented soybeans)
- 3 garlic cloves
- 1 tsp coriander seeds
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 100 ml water
- 500 ml oil for deep-frying
Instructions
- Cut the tempeh into 5 mm thick slices.
- Toast the coriander seeds in a dry pan for 1 minute, until fragrant. Crush them in a mortar with the garlic, salt, sugar and pepper into a paste and stir in 100 ml water.
- Put the tempeh slices in the marinade, turn them once and let them sit for 15 minutes.
- Heat the oil in a small pot or a deep pan to 170 °C. When you hold a wooden chopstick in the oil, small bubbles should rise right away.
- Take the slices out of the marinade, pat them dry and fry them in batches for 3 to 4 minutes per side, until golden brown and hard-sounding when tapped.
- Drain the tempeh on paper towels and serve hot.
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