College Student Meals
Tumis Tempe Kecap Kering (Dry Sweet Soy Sauce Sautéed Tempeh), the No-Boredom Work Lunch
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
This crispy fried tempeh cooked in a sweet-spicy soy sauce seasoning is a go-to work lunch dish because it keeps well and still tastes great even after it's gone cold. It's savory-sweet with a bit of a spicy kick from bird's eye chilies, and pairs perfectly with warm rice or even cold white rice. It's practical to make once and have enough stock for several workdays.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 blocks tempeh
- 6 shallots
- 4 cloves garlic
- 8 pieces red bird's eye chilies
- 3 pieces curly red chilies
- 1 inch piece galangal, smashed
- 2 leaves bay leaves
- 5 tbsp sweet soy sauce (kecap manis)
- 1 tbsp palm sugar, shaved
- 1 tsp salt
- 1/2 tsp powdered broth seasoning (optional)
- 100 ml water
- 500 ml oil for frying the tempeh
- 3 tbsp oil for sautéing
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👩🍳 Instructions
- 1 Cut the tempeh into small cubes or matchstick strips, whichever you prefer. Make sure the pieces aren't too big so they cook through quickly and absorb the seasoning well.
- 2 Heat plenty of oil over medium heat and fry the tempeh until crispy and golden brown. Remove and drain on paper towels to reduce excess oil.
- 3 While waiting, slice the shallots, garlic, bird's eye chilies, and curly red chilies according to your preferred spice level.
- 4 Heat 3 tbsp of oil in another pan, and sauté the shallots and garlic until fragrant and softened.
- 5 Add the bird's eye chilies and curly red chilies, and sauté briefly until their aroma comes out and the chilies soften slightly.
- 6 Add the galangal and bay leaves, and sauté a bit longer until their distinctive aroma is released.
- 7 Pour in the sweet soy sauce, palm sugar, salt, and powdered broth seasoning. Add the water, stir well, and cook until the seasoning boils and thickens slightly.
- 8 Add the drained fried tempeh into the seasoning, and stir until all the tempeh is evenly coated with the sweet soy sauce mixture.
- 9 Cook over low heat while continuously stirring until the seasoning is absorbed and dries onto the tempeh, about 5-7 minutes. Turn off the heat.
- 10 Let it cool completely before packing it into a lunch container so it doesn't get soggy and stays dry when taken to work.
💡 Tips
• Fry the tempeh until it's really crispy so the sautéed dish doesn't spoil quickly and lasts longer when packed for work.
• Cook the sweet soy sauce seasoning until it's a bit thick before mixing in the tempeh so the flavor is better absorbed and it doesn't turn watery.
• Store in an airtight container in the fridge, it will keep for up to 3-4 days; just reheat before taking it with you.
• You can add fried peanuts or dried anchovies for a flavor variation and a crunchier texture.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
12 gg
Protein
14 gg
Fat
16 gg
Carbs
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