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Learn how to make tempe goreng, Indonesia’s crispy, golden fried tempeh seasoned with garlic, shallots, and coriander. Simple, nutritious, and endlessly satisfying!
About the Dish
If there is one dish that truly belongs to every Indonesian table, it is tempe goreng. This crispy fried tempeh is one of the most unpretentious, universally loved foods in Indonesian daily life, present at breakfast, lunch, and dinner, in home kitchens and roadside warungs alike, served alongside rice as a matter of course rather than occasion.
Tempeh itself is a uniquely Indonesian contribution to the world of food. Made from fermented soybeans, it is packed with plant-based protein, fiber, and nutrients, and its firm, slightly nutty flavor makes it one of the most versatile ingredients in Indonesian cooking. Every region has its own take on tempe goreng, some keep it completely plain, relying solely on the natural flavor of the tempeh itself, while others marinate it in spices, coat it in batter, or glaze it in sweet soy sauce. This version takes the middle path: a light, flavorful marinade of garlic, shallots, and coriander, followed by a dusting of tapioca and cornstarch for an extr crispy coating that stays crunchy even as it cools. It is humble cooking at its most satisfying.
Key Ingredients and Their Role
- Tempeh is the star, the protein, and the soul of the dish all at once. Fermented soybean cakes with a firm texture and earthy, slightly nutty flavor, tempeh absorbs the marinade beautifully while developing a golden, crispy crust when fried, making it deeply satisfying both nutritionally and texturally.
- Garlic and shallots form the aromatic backbone of the marinade. Blended together with a little water and rubbed into the tempeh, they infuse the fermented soybean cake with a savory, fragrant depth that elevates even the simplest fry into something genuinely flavorful.
- Tapioca and cornstarch work together as the coating that delivers tempe goreng’s signature crunch. The combination creates a thin, crisp outer layer that seals in the marinade and gives each piece a satisfying golden texture that holds up well even after frying.
Ingredients
Main:
- 1½ blocks tempeh
- 5 tbsp tapioca flour
- 2 tbsp cornstarch
- 1 tsp salt
- ½ tsp seasoning powder
- Cooking oil, as needed
Spice paste (bumbu halus):
- 3 shallots
- 7 garlic cloves
- ½ tsp coriander
- 50–60 ml water
Instructions
- Cut the tempeh into pieces of your preferred shape, rectangular slices or triangles both work well.
- Blend or grind the shallots, garlic, and coriander until smooth. Add water and mix until the marinade is evenly combined.
- Add the tempeh to the marinade and toss until every surface is well coated. Let it rest for about 15 minutes to allow the flavors to absorb.
- Mix the tapioca flour, cornstarch, salt, and seasoning powder together. Dust the marinated tempeh lightly and evenly with the flour mixture.
- Heat a generous amount of oil in a pan over medium heat until hot.
- Fry the tempeh until golden brown and crispy on the outside.
- Remove and drain. Serve warm.
Serving Suggestion
Tempe goreng is most at home alongside steamed white rice, sambal, and a plate of fresh raw vegetables. The classic Indonesian combination known as nasi lauk. It also pairs beautifully with other everyday dishes like sayur lodeh, tumis kangkung, or fried egg for a simple but complete meal. Leftovers can be crumbled over rice porridge or eaten as a snack straight from the plate.
Indonesia Has More Than Great Food to Offer
Tempe goreng might be simple, but it tells a rich story of Indonesian ingenuity, everyday culture, and the kind of wholesome cooking that has nourished generations. If tasting and exploring Indonesian food has sparked your curiosity about the language and people behind it, BASANTARA is here to help you take that next step. We offer Bahasa Indonesia courses designed specifically for foreign speakers, from complete beginners to more advanced learners. Reach us on WhatsApp at +62 852 1396 8601 or visit basantara.net to start learning today.
