Daily Cooking Quest

Fried Tempeh with Chili Sauce

I find that tempeh is best when they are cut to thin slices and deep fried, and this dish is no exception. The addition of chili, ginger, lime and caramelized sugar turns the humble tempeh into something that is fit to be served in any party, and it is quite possible that this might be the crowd’s favorite too :)

Fried Tempeh with Chili Sauce

Fried Tempeh with Chili Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8


  • 450 gram tempeh
  • 2 inches ginger, peeled, and cut into match sticks
  • 8 red chili, make diagonal slices
  • juice from 2 lime
  • 2 tablespoon sugar
  • enough oil for deep frying


  1. Slice the tempeh into very thin slices, about 2 cm wide x 4 cm long x as thin as you can manage.
  2. Heat enough oil for deep frying in a pot/wok. Deep fry the tempeh for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towel. If your pot/wok is a bit small, you can do this in batches.
  3. In another pan/wok, heat about 2 tablespoon of oil on high heat, stir fry the ginger until fragrant, then add the chili, lime juice, and sugar and cook until sugar has turn to liquid and starts to bubble and caramelize.
  4. Add the fried tempeh and toss until all tempeh chips are fully coated with the sauce. Remove from heat and serve with steamed white rice.


  • Chip Eggerton says:

    Dear Anita, I found your lovely and yummy Indonesian food blog while doing a google search for a dish with tempeh! I'm surprised there are not more comments. I made the recipe this evening following your easy directions and we had the dish for a light supper, as we had a big lunch mid day! Keep up the good work! Smiles, Chip in Sunny Florida

    • Anita says:

      Dear Chip, thank you for trying out the recipe and the feedback :) I hope you will give other recipes a try in the future ♥

  • Ronald Chompff says:

    Dear Anita, Thank you so much for your recipes; I grew up in the Dutch East Indies ( am 74 now and living in Florida) and my sister always had Tempeh Kecap in a container, and my brother in law and I would sneakily eat some of it before dinner; my sister knew we were doing it, but let it slide, haha I finally found some Tempeh hidden away at the Publix store's cold section. All I had with me was some sketchy explanation on how to make it, until I googled it and came on your site. What is so amazing is that I didn't think anyone would publish the recipe...so a big THANK YOU to you ! And thanks for the link to the printer, sure is a handy link !

    • Anita says:

      Hi Ronald, thank you for your kind words. It is indeed one of those simple recipes that people assume everyone knows how to do it and rarely bother to publish. I myself was only forced to learn all these "simple" recipes when living far away from home and miss all my Mom's home cooked food. Again, I am happy you find my recipes to be helpful. Cheers! :)

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