Tempeh Goreng

Tempeh goreng is made from tempeh, a traditional Indonesian fermented soybean cake that is sliced and deep-fried until golden and crispy. The tempeh pieces are typically coated or marinated in a spice mixture before frying, commonly including garlic, coriander, turmeric, and salt ground into a paste.

Tempeh itself originates from the island of Java, where soybean fermentation has been practiced for centuries as a method of preserving protein. Tempeh goreng as a deep-fried preparation is a staple of everyday Javanese and broader Indonesian cuisine, served as an affordable and protein-rich side dish alongside rice.

In its basic form, tempeh goreng is vegan, consisting of fermented soybeans and plant-based spice seasonings. However, some regional Indonesian preparations may incorporate shrimp paste (terasi) or other animal-derived seasonings into the marinade, so it is worth confirming the recipe or asking the cook.

Tempeh goreng refers to simply deep-frying tempeh, often with a spiced coating, producing a crispy exterior and firm texture. Other Indonesian preparations like sambal goreng tempeh or kering tempeh incorporate the fried tempeh into richer sauces with chili paste, coconut, or sweet soy sauce (kecap manis), creating more complex flavor profiles.