Tempeh Kecap - Fried Tempeh in Sweet Soy Sauce

4.9 from 14 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4


  • 300 gram tempeh, cut into matchsticks
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 Indonesian bay leaves (Indonesian: daun salam)
  • 2 red chilies (Indonesian: cabe merah besar), thinly sliced diagonally
  • 1 teaspoon salt
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 3 tablespoon sweet soy sauce (Indonesian: kecap manis), either from Bango or ABC
  • oil, for deep frying and for sautéing
  • Grind the following into spice paste
  • 50 gram shallots (Indonesian: bawang merah)
  • 3 cloves garlic (Indonesian: bawang putih)
  • 1 inch galangal (Indonesian: lengkuas)


  1. Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel.
  2. Remove almost all the oil from the frying pan, and leave about 2 tablespoon of oil. Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes.
  3. Add red chilies and sauté until wilted, about 2 minutes.
  4. Return the fried tempeh to the pan, season with salt, palm sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce. Turn off heat and serve immediately with steamed white rice.

Another great recipe by https://dailycookingquest.com.