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    Home » Recipes » Indonesian

    Crispy Indonesian Tempeh Kecap

    Published: Feb 6, 2022 by Jess & Dan · Modified: Feb 6, 2022 · This post may contain affiliate links

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    Close up of tempeh kecap with a Pinterest title underneath.
    Close up of tempeh in a basket with a Pinterest title above.

    Indonesian tempeh kecap is crispy, sweet and spicy. It’s easy to make, needs just one pan and will be ready in under 30 minutes! Often served as part of nasi campur and other classic Indonesian recipes, like Mi Goreng. Also known as ‘tempe kecap’ – this is how it’s spelt in Indonesia.

    A basket lined with parchment paper and tempeh kecap in it, with chillies and peanuts.
    Jump to:
    • 🌟 Why this recipe works
    • 📋 Ingredient Notes
    • 🔪 Step-by-step Instructions
    • 👩‍🍳 Expert Tips
    • 💭 FAQs
    • 🍛 What to serve with it
    • 📖 Recipe
    • 💬 Comments

    🌟 Why this recipe works

    • Authentic – this crispy fried tempeh (tempeh kecap) is based on an authentic recipe that we learnt to make in Bali, when we lived there. The main differences are that we pan fry the tempeh, rather than deep frying. The original version of this recipe is accidentally vegan.
    • Tempeh – I’ll level with you, tempeh hasn’t always been my favourite thing. It’s a fermented soybean product that originates in Indonesia. It’s often bought in solid blocks, known as tempeh ‘cakes’. Whole soybeans are visible in it and it has a firm yet crumbly texture. For this dish, the tempeh must be sliced into long and thin pieces (rather than chunked). We’ll get to brand recommendations below. 
    • Pan fried – this recipe is pan fried rather than deep-fried, which is how tempeh kecap would usually be cooked. We do this because we wanted to reduce the amount of oil used in the recipe. But don’t worry, the tempeh will still come out deliciously crispy!
    • Sweet & spicy – tempeh kecap is sweet and spicy, it’s just the way it is. To get the correct balance, we used fiery fresh red chillies and kecap manis (which is sweet soy sauce), another classic Indonesian ingredient.
    • Oil – tempeh kecap has to be fried in oil to get the right crispy and crunchy texture.

    📋 Ingredient Notes

    Ingredients in bowls, ready to be cooked.
    • Tempeh – this ingredient can be really hit and miss. While it is made from soybeans, it is nothing like tofu. It’s often funky tasting and quite dense. It can be an acquired taste. However, we have found a brand that we find to be a great balance, with a perfect texture. We recommend getting the original block by the brand Plant Power. Tempeh is usually also gluten free, but check the ingredients on your packet to be sure. In addition, it’s important that the tempeh is sliced into narrow oblongs, like in the picture above.
    • Red Chilli – to bring the heat! However, if you don’t want it to be spicy, you can omit the red chilli, but then it will be a slightly different version of tempeh kecap. Alternatively, use a teaspoon of red chilli flakes.
    • What is kecap manis? Kecap manis is sweet soy sauce. It’s thick, gloopy and sugary. It’s not particularly healthy, but it is an OG Indonesian ingredient and it wouldn’t be the same without it. Find out alternatives or make your own kecap manis!
    • Soy sauce – to bring the umami flavour needed to balance out the sweetness of the kecap manis. You can swap like for like with tamari if you’d prefer.
    • Peanuts – ideally, skin on peanuts. This is how it is cooked in Bali, but if you can’t find the skin on peanuts, just use pre-peeled peanuts.
    • Lemongrass – to add a slight fragrance. It’s only for flavour and aroma, so it will be removed before serving.
    • Curry leaves – Indonesian tempeh kecap recipes would usually include salam leaves (an Indonesian bay leaf) as we can’t find them easily in England, we have used the next best thing, curry leaves. This is a switch that learnt from a Balinese chef when we lived there.

    Check out the recipe card at the bottom of this article for exact measurements.

    🔪 Step-by-step Instructions

    These steps are an overview to go with the photos of each stage. Head to the recipe card below for full ingredient measurements, instructions and recipe notes to make the most perfect tempeh kecap.

    Chopped tempeh in a bowl, a pan with oil on a stove.

    1. Slice the tempeh into long narrow strips.

    2. Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn’t completely cover the tempeh pieces. Heat on high, to bring the oil up to temperature.

    Frying tempeh in a pan, frying peanuts in a pan.

    3. Pan fry the tempeh strips until they’re golden and crispy. Be careful that the oil doesn’t spit. If it gets out of control, turn the heat down a little. Once golden and crispy, remove the tempeh from the pan and allow them to sit on a plate lined with paper towels, in order for any excess oil drip off.

    4. Add the peanuts to the pan to toast them off, then remove them after a couple of minute. Altogether the frying process should take about 10-15 minutes for both the peanuts and tempeh. Wipe the pan clean and pop back onto a medium heat on the stove. You may find there isn’t very much oil leftover, as they’re not being deep fried. Set aside.

    All tempeh kecap ingredients in a pan, and then a picture of it cooked.

    5. Optionally add a splash of oil or use oil spray (we prefer oil spray for this step), then add in the garlic, shallots, chillies, ginger, lemongrass, curry leaves and kaffir lime leaves. This should take 3-5 minutes to become fragrant.

    6. Finally, add in the peanuts, tempeh, kecap manis, light soy sauce and sugar. Make sure it is all heated through and everything is well coated with the sauce. And there you have it – a wonderfully sweet and spicy tempe kecap that’s rich with umami flavour!

    👩‍🍳 Expert Tips

    • How to cook tempeh – tempe can be cooked in a number of ways, and some people even say it doesn’t have to be cooked at all (as long as it is pasteurised)! However, we’ve never eaten it before cooking. Tempeh can be deep fried, pan fried, shallow fried, stir-fried or even baked in the oven. We’ve also added it to curries and rice dishes too!
    • Crispy tempeh – to get the best Indonesian fried tempeh, it needs to be fried in oil. It won’t have the same taste or texture if it isn’t fried. Usually tempe kecap is deep fried, but we’ve chosen to pan fry.
    • Storage – tempeh kecap keeps well in the refrigerator for upto 5 days in an airtight container, however, it may lose crispiness the longer it’s stored. We don’t recommend freezing as the tempeh is likely to go soggy upon defrosting. It’s best served hot, while it’s still crispy.
    • Amount of oil – around 0.5cm of oil in the bottom of the pan will work well. It doesn’t need to cover the tempeh.
    • Make your own tempeh! It’s not too hard to make your own tempeh – you’ll generally need soybeans, a tempe starter and white vinegar. When we were in Bali, we used to just pick up fresh ‘tempe’ (as it’s spelt there), from the local markets. It was hands down the best tempeh I’ve ever tried. There’s nothing like making your own though!
    • Nasi Campur – in Bali, tempeh kecap is almost always served as part of a nasi campur. We definitely recommend you try this! We’ve suggested recipes for a vegan nasi campur below, in the ‘serve this with’ section.

    💭 FAQs

    Where to buy tempeh?

    Most supermarkets sell tempeh. It may take a little bit of trial and error to find the brand that you like the best. We like Plant Power (which is from Sainsbury’s) because it’s got a neutral taste and isn’t too funky or fermented tasting. It’s also super firm which is great when you’re chopping such small slices – some brands of tempeh can be quite crumbly and that makes it more difficult to work with for this dish. If you’re in the US, I hear that Trader Joe’s sells tempeh. Failing those options, tempeh can always be found in vegan shops and Asian supermarkets.

    Can you freeze tempeh?

    Yes, tempeh can easily be frozen. In fact, it's a great way to prevent it from fermenting even further! However, we don’t recommend freezing tempeh kecap as we think it is better served fresh and crispy.

    What does tempeh taste like?

    Tempeh varies in taste, depending on where it has been bought or made. We have found that homemade tempeh is more funky, and fermented tasting, and commercially bought tempeh is more neutral – but this depends on the brand. Generally, tempeh is rich with a nutty flavour but can also be earthy and strong tasting.

    Can tempeh be eaten raw?

    Yes, tempeh can be eaten raw but as long as it is pasteurised. Most store-bought tempeh is pasteurised. However, there’s no real benefit from eating it raw, and to be honest, it is nicer when it has flavour added to it, in the form of spices and glazes! Don’t eat raw, fresh tempeh that has not been pasteurised, as it can be harmful.

    Difference between tofu and tempeh?

    While both products are sold in blocks and are made from soybeans, they have very different taste and texture profiles. Tempeh is always firm, as it is made with fermented whole soybeans, they’re first soaked and boiled, then mixed with mold and bound together and left for a few days to ferment. On the other hand, tofu can be silken, firm or extra firm and is always smooth.

    Close up of tempeh kecap in a basket on a pale background.

    🍛 What to serve with it

    • Sambal Goreng
    • Jackfruit Rendang
    • Nasi Uduk
    • Urab Sayur

    More Indonesian recipes

    • Square image showing vegan nasi goreng in a mound on a grey plate surrounded by cucumber, tomato and satay skewers
      Vegan Nasi Goreng In 15 Minutes [With Step-By-Step Photos]
    • Square image of Balinese vegetable curry in a brown bowl with sambal in the background
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    • Square image, top down view of a white bowl full with Balinese spice paste with spoons, and other plates surrounding it
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    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

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    📖 Recipe

    Tempeh kecap in a woven basket on top of parchment paper.

    Crispy Tempeh Kecap

    Crispy, sweet and spicy is what you’re getting with Indonesian tempeh kecap! It’s easy to make, needs just one pan and will be ready in under 30 minutes.
    5 from 4 votes
    Save Saved! Print Pin Rate
    Course: Side
    Cuisine: Indonesian
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 335kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 400 g tempeh – chopped into matchsticks
    • 0.5 cup peanuts (skin on if possible)
    • 4 cloves garlic – crushed
    • 1 tbsp ginger – chopped finely
    • 4 kaffir lime leaves – chopped into thin slices (use scissors)
    • 3 tbsp kecap manis
    • 3 shallots – chopped finely
    • 3 red chillies – chopped into slices
    • 1 stick lemongrass – whole
    • 8 curry leaves
    • 2 tbsp brown sugar
    • 2 tbsp light soy sauce
    • Oil - cover the pan with a 0.5cm layer

    Instructions

    • Slice the tempeh into long narrow strips.
      400 g tempeh
    • Take a wok or sauté pan and cover the bottom of it with around half a centimetre of oil. It shouldn’t completely cover the tempeh pieces. Heat on high and then pan fry the tempeh strips until they’re golden and crispy.
      400 g tempeh, Oil
    • While the tempeh pan fries, add in the peanuts to toast them off too. Altogether this frying process should take 10-15 minutes. If there's not enough space in the pan, you can remove the tempe first, and then fry off the peanuts for a couple of minutes.
      0.5 cup peanuts
    • Once golden and crispy, remove the tempeh from the pan and allow them to sit on a plate lined with paper towels, to let any excess oil drip off. Set aside.
    • Wipe the pan clean, or use as-is, and pop back onto a medium heat on the stove. Optionally add a splash of oil or use oil spray (we prefer oil spray for this step), then add in the garlic, shallots, chillies, ginger, lemongrass, curry leaves and kaffir lime leaves. Cook for 3-5 minutes until fragrant.
      4 cloves garlic, 1 tbsp ginger, 4 kaffir lime leaves, 3 red chillies, 1 stick lemongrass, 8 curry leaves, 3 shallots
    • Finally, add in the tempeh, peanuts, kecap manis, light soy sauce and sugar. Stir well. Make sure it is all heated through and that the tempeh is well coated with the sauce. Remove the lemongrass and serve.
      3 tbsp kecap manis, 2 tbsp light soy sauce, 2 tbsp brown sugar

    Notes

    • Red chilli – it should have the seeds and membranes intact. Remove if you would prefer a mild tempe kecap.
    • Storage – keeps well in an airtight container in the fridge. We don’t recommend freezing, as the tempeh will lose its crunchiness upon reheating. It is best served freshly cooked.
    • Tempeh can be bought or homemade. We recommend the brand Plant Power.
    • We recommend that this recipe serves 8 as a side, or as part of a nasi campur. It is usually served in small quantities, as part of a well-rounded meal.

    Nutrition

    Calories: 335kcal | Carbohydrates: 21g | Protein: 13g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 384mg | Potassium: 402mg | Fiber: 2g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 3mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Reader Interactions

    Comments

    1. Kvin

      March 29, 2022 at 4:35 pm

      5 stars
      😋🙂👽

      Reply
    2. Alexandria Kling

      February 12, 2022 at 4:51 am

      5 stars
      sounds yummy,haven`t tried it yet,but I will!Two questions though,can I use dried lemongrass and what on earth is kecap manis?......lots of luck and happyiness in your new home.Take care and be safe..Alexandria

      Reply
      • Jess Saunders

        February 15, 2022 at 10:10 am

        Hey Alexandria! Thanks so much for your message! Yes, dried lemongrass will work fine. I've covered Kecap Manis in the Ingredients section: https://veganpunks.com/tempeh-kecap/#ingredient-notes but basically, it's just a thick and gloopy sweet soy sauce from Indonesia. It's found in most mainstream supermarkets, but also in Asian supermarkets. Thanks so much, we can't wait to get the keys to our new place! Hope you enjoy this recipe! Jess x

        Reply

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    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

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