Pan-fried Soybean Cakes Tempeh Goreng
Packed with nutrients and fiber, this Indonesian staple is a great appetizer for any day
of the week or as part of a cultural dinner party. Tempeh used to be difficult to find but
within the past few years even mainstream American supermarkets have begun to
carry this healthful product in their produce department. Tempeh is made only in
Indonesia and is always sold in long, rectangular shapes. Typically, they’re about half
an inch (12 mm) in thickness, three inches wide (8 cm) by seven or eight inches long
(20 cm). In the West, tempeh is sold in either clear plastic packaging labeled
“tempeh” or in dark green banana leaves similarly labeled. This recipe is super easy
and quick, resulting in a crisp, salty exterior, perfect for dipping with a sweet and
spicy sauce like sambal oelek or Shrimp Paste Chili Sauce.
MAKES 10-12 PIECES
PREPARATION TIME: 5-6 MINUTES
COOKING TIME: 3 MINUTES
Oil for deep-frying
1 package of tempeh (8 oz/250 g)
Sprinkling of water
2 teaspoons garlic powder
1¼ teaspoons salt
CONDIMENT
Sambal oelek or Shrimp Paste Chili sauce
1 Heat the oil in a large wok or deep pot over medium high heat.
2 Slice the tempeh thinly on the diagonal so you have a somewhat rectangular shape,
like a parallelogram. Place the sliced tempeh in a mixing bowl and gently sprinkle bits
of water over all the tempeh.
3 Evenly dust both sides of the tempeh slices with the garlic powder and salt. Allow it
to marinate for 5 minutes while waiting for the oil to come up to temperature.
4 Gently place a few of the tempeh in the oil and fry for 2 to 3 minutes on each side
until golden brown. Drain on a paper towel. Serve warm with sambal oelek or Shrimp
Paste Chili Sauce.