Experience the rich flavors of Indonesia with this tempeh kecap recipe. Crispy tempeh pieces are coated in a sweet and savory glaze made from kecap manis, delivering a delightful balance of taste and texture. For more plant-based inspirations, explore our Lentil Bolognese and Dairy-Free Pasta Bake. Pair your meal with a refreshing Piña Colada Mocktail for a complete dining experience.
According to Healthline, tempeh is a nutrient-rich, fermented soybean product that’s high in protein and probiotics, making it a healthy addition to your diet.
🥢 Tempeh Kecap Recipe
Ingredients:
- 200g tempeh (sliced into thin rectangles)
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp sugar (or maple syrup)
- 2 cloves garlic (finely chopped)
- 1 small chili (optional, finely chopped)
- 1/2 tsp ground coriander
- 1/4 tsp black pepper
- 2 tbsp cooking oil
- 50 ml water
- Green onions and sesame seeds for garnish (optional)
Instructions:
- Heat the oil in a pan and fry the tempeh until golden brown. Remove and set aside.
- In the same pan, add a little more oil, then sauté the garlic and chili until fragrant.
- Add kecap manis, soy sauce, sugar, coriander, black pepper, and water. Stir well.
- Return the tempeh to the pan and mix until fully coated in the sauce. Cook for another 2-3 minutes until the sauce thickens.
- Garnish with green onions and sesame seeds for extra flavor.
✨ Tip: If you don’t have kecap manis, you can substitute it with a mix of regular soy sauce and a bit of brown sugar or maple syrup.
Serve it with rice or as a side dish—so tasty and easy to make! 🍚😋
