Tempe Goreng Kecap (Crispy Tempeh with Sweet Soy)

Ingredients

• 250 g tempeh
• 4 tbsp kecap manis (sweet soy sauce)
• 2 cloves garlic
• 2 tbsp neutral oil (for pan-frying)
• 2 tbsp water
• 0.25 tsp ground black pepper(optional)
• 0.25 tsp salt(optional)

Instructions

1. 1

   Prep (10 minutes): Slice tempeh into thin rectangles. Mince garlic. Pat tempeh dry if very moist.

2. 2

   Cook (20 minutes): Heat oil in a nonstick skillet over medium-high heat. Pan-fry tempeh in a single layer until golden and crisp on both sides, about 10 minutes total; adjust heat as needed to prevent burning.

3. 3

   Make glaze: In the same pan, lower heat to medium. Add garlic, stir for 30 seconds, then pour in kecap manis and water. Add pepper and a pinch of salt if using. Simmer and toss tempeh until the sauce thickens and coats the tempeh, about 5–10 minutes.

4. 4

   Finish: Turn off heat and let the tempeh sit in the glaze for 1 minute, then serve warm.