Tempeh Goreng (Fried Tempeh)

Ingredients

• 1 block Tempeh
• 3 cloves Garlic
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Salt
• 1/2 cup Water
• 2 tbsp Vegetable Oil
• 1 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 block Tempeh into thin slices, about 0.635 cm thick.
2. 2In a small bowl, mash the 3 cloves Garlic with the 1 tsp Coriander Powder, 1/2 tsp Turmeric Powder, and 1/2 tsp Salt until it forms a paste.
3. 3Add the 1/2 cup Water to the spice paste and mix until well combined.
4. 4Place the tempeh slices into the spice water and let them soak for 5 to 10 minutes, ensuring each slice is submerged.
5. 5Pour the 2 tbsp Vegetable Oil into a 25.4 cm skillet and heat it over medium-high heat until it shimmers, approximately 175°C.
6. 6Carefully place the soaked tempeh slices into the hot oil in a single layer, being careful not to overcrowd the skillet. Fry for 3-5 minutes per side, until the tempeh is golden brown and crispy.
7. 7During the last 30 seconds of frying, sprinkle the 1 tbsp Tapioca Starch evenly over the tempeh slices in the skillet, tossing gently to coat. This will help crisp the tempeh further and add texture.
8. 8Remove the fried tempeh from the skillet and place it on a plate lined with paper towels to drain any excess oil. Serve immediately.

Substitutions

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