Stir-Fried Tempeh (Oseng-Oseng Tempe)
This stir-fried tempe or tempeh is cooked down with homemade kecap manis or sweet soy sauce. It’s a simple yet tasty and protein-packed dish that you can easily prepare and enjoy with rice. This Oseng-Oseng Tempe, literally meaning stir-fried tempeh, is vegan and ready in 30 minutes or less!
Ingredients
- 400 g tempe or tempeh thawed at room temperature (if from frozen)
- Neutral oil for cooking
- 3 shallots thinly sliced
- 4 cloves garlic minced
- 2 green chiles sliced
- 1 small bell pepper thinly sliced
- 3-4 tbsp kecap manis or sweet soy sauce (homemade kecap manis recipe here)
To serve
- Rice or grain of choice
Instructions
- If using frozen tempe, make sure it’s thawed at room temperature.
- Slice the tempe into 1” (2.5 cm) cubes or other shape of choice.
- Deep-frying: Heat a large frying pan or wok over medium heat. Add enough oil to completely submerge the tempe. Leave the oil to heat up. If there are small bubbles, you can test out the heat by placing a piece. The tempe should immediately sizzle.Fry the tempe for 2-3 minutes or until golden brown. Remove from the oil and set aside.
- Pan-frying: you can opt to pan/fry the tempeh in a non stick pan with less oil. Just make sure to pan fry these until crisp on all sides.
- Remove the oil from the pan.
- In the same pan or wok, heat 1-2 tbsp oil. Sauté the shallots, chiles, bell pepper, and garlic over medium high heat. Once aromatic, around 2 minutes, add back in the fried or pan/fried tempe.
- Season with kecap manis and mix well. Allow to cook and simmer in the sauce for 2-3 minutes.Taste the tempe and feel free to season with more to taste, if needed.
- Serve your stir fried tempeh or oseng-oseng tempe with rice. Enjoy!
NUTRITIONAL INFO
Calories: 542kcal | Carbohydrates: 55g | Protein: 38g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 659mg | Potassium: 973mg | Fiber: 3g | Sugar: 24g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 247mg | Iron: 6mg
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