Tempe Goreng Kecap (Crispy Sweet Soy Tempeh)

Ingredients

• 200 g tempeh
• 3 tbsp soy sauce (kecap manis alternative: use soy + brown sugar if needed)
• 1 tbsp brown sugar
• 2 tbsp water
• 2 cloves garlic
• 1 tsp ground ginger(optional)
• 2 tbsp neutral oil (for frying)
• 1 tbsp cornstarch(optional)
• 1 tsp lime juice(optional)
• 1 pinch black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tempeh into bite-size rectangles. Mince garlic. If using cornstarch, lightly dust tempeh with it for extra crispness.

2. 2

   Cook (20 minutes): Heat oil in a skillet over medium-high heat. Pan-fry tempeh in a single layer, turning occasionally, until golden and crisp on both sides, about 12–15 minutes.

3. 3

   Make glaze (during frying): In a small bowl, stir together soy sauce, brown sugar, water, garlic, and ginger (if using). Pour into the skillet once tempeh is browned.

4. 4

   Finish (remaining time): Toss tempeh in the glossy sauce until it thickens and clings to the tempeh, about 5–8 minutes. Stir in lime juice (if using) and a pinch of black pepper. Serve hot.