Tempe Goreng Kecap (Fried Tempeh with Sweet Soy)

Ingredients

• 200 g tempeh
• 3 tbsp soy sauce (kecap manis or sweet soy)
• 1 tbsp water(optional)
• 1 tbsp brown sugar(optional)
• 2 cloves garlic
• 1 small shallot
• 1 tsp ground coriander(optional)
• 2 tbsp neutral oil (for frying)
• 1 pinch salt(optional)
• 1 tsp lime juice (or rice vinegar)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut tempeh into 1 cm thick slices. Mince garlic and shallot.

2. 2

   Cook (20 minutes): Heat oil in a nonstick skillet over medium-high heat. Pan-fry tempeh in a single layer for 8–10 minutes, flipping once, until deeply golden and crisp.

3. 3

   Make the glaze: In a small bowl, stir together sweet soy (kecap manis), minced garlic, minced shallot, coriander, and (if using) water and brown sugar. Add a pinch of salt if needed.

4. 4

   Glaze and finish: Reduce heat to medium. Pour glaze into the skillet and toss/turn tempeh for 2–3 minutes until coated and glossy. Add lime juice (or vinegar) and cook 1 more minute to thicken slightly.

5. 5

   Serve immediately while crisp.