This Indonesian-inspired Sweet and Spicy tempeh stir-fry is a quick, flavorful dish that brings the bold, sweet, and savory flavors of Southeast Asia to your table. Tempeh, rich in protein and nutrients, gets crispy and caramelized in a sweet soy glaze, making it a perfect pairing for steamed white rice. A great high-protein dish for busy weeknights or meal prep!
Get ready to impress your taste buds with this bold and flavorful dish! Crispy tempeh is coated in a sticky, savory-sweet glaze that’s spiked with chilies, fresh ginger, and garlic. Inspired by Tempeh Kecap, this recipe is quick to prepare, customizable to your spice tolerance, and works beautifully over steamed rice or with noodles. Best of all, its rich, caramelized flavors make it feel indulgent while still being a healthy option.
What is Tempeh Kecap?
Tempeh Kecap is a traditional Indonesian dish that features tempeh—a nutrient-rich, fermented soybean cake—cooked in a savory and sweet glaze made with kecap manis. Kecap manis is a thick, sweet soy sauce that adds a rich caramelized flavor to dishes and is a staple in Indonesian cuisine. In this dish, the tempeh is often fried until crispy before being tossed in the flavorful glaze, which is enhanced with aromatics like garlic, ginger, and shallots, and spiced with chilies for a touch of heat.
If you’ve been searching for an easy yet impressive protein-rich recipe to elevate your weeknight meals, then this is the recipe for you.
Why You’ll Love this Indonesian-Inspired Tempeh Stir-Fry
- Bold Flavors: A perfect balance of sweet, savory, and spicy for a flavor-packed bite.
- Crispy Texture: Tempeh fried to golden perfection for a satisfying crunch.
- Easy to Make: Simple steps and few ingredients make it beginner-friendly.
- Versatile: Works as a main dish, side, or even a protein-packed snack.
- High protein: A dish high in plant-based protein that everyone will enjoy, not just vegans.
- Quick and Convenient: Ready in under 30 minutes, perfect for busy weeknights.
- Nutrient-Dense: Tempeh is a powerhouse of protein, fiber, and essential nutrients.
- Crowd-Pleaser: Pairs wonderfully with rice or noodles, making it a hit at any table.
Health Benefits of Tempeh
Tempeh is a nutritional powerhouse of an ingredient that you can cook with to up your protein intake. Originating from Java in Indonesia, tempeh has been a beloved source of plant-based protein there for centuries, a testament to how delicious and nutritious it is. In dishes like Tempeh Kecap, the tempeh takes on bold, complex flavors while crisping up to perfection in your wok or frying pan.
Because it’s made of fermented soybeans, it’s also packed with probiotics that promote gut health, and is high in nutrients like calcium, iron, and magnesium.
Ingredients and Substitutions for this Tempeh Stir-Fry
- Tempeh: A fermented soy product with a nutty flavor and firm texture.
- Substitutes: Tofu (extra firm, pressed, and cut into matchsticks) or seitan for a similar protein-rich option.
- Bay Leaves: Used for aroma, traditional in Indonesian cooking.
- Substitutes: Kaffir lime leaves (for a citrusy note), or omit if unavailable.
- Red Chilies: Adds heat and color to the dish.
- Substitutes: Use serrano peppers or a pinch of red chili flakes for similar spice. For a milder option, use red bell peppers.
- Brown Sugar: Adds sweetness to complement the savory and spicy elements.
- Substitutes: Coconut sugar, white sugar, or maple syrup.
- Sweet Soy Sauce / Kecap Manis: A thick, sweetened soy sauce that’s key to Indonesian cuisine.
- Substitutes: Mix regular soy sauce with 1 teaspoon molasses, maple syrup, or honey for a similar flavor.
- Shallots: Small, sweet onions that are less pungent.
- Substitutes: 1 small yellow onion or red onion.
- Garlic: Adds depth and flavor.
- Substitutes: Garlic powder (1/4 tsp per clove) in a pinch.
- Ginger: Adds a warm, peppery note.
- Substitutes: Galangal (for authenticity) or ground ginger (1/4 tsp per inch).
- Lemongrass: A fragrant herb used for depth of flavor.
- Substitutes: Lemon zest (1 tsp) for a citrusy hint, or omit if unavailable.
How to Make this Tempeh Stir-Fry
Fry the Tempeh
- Heat oil in a large frying pan over medium-high heat and shallow fry the tempeh pieces until golden and crispy.
- Remove and set aside on a paper towel-lined plate.
Fry Aromatics and Add Sauce
- Sauté the shallots, garlic, and ginger along with bay leaves (or kaffir lime leaves) and lemongrass.
- Stir in the sliced red chilies and cook until they soften.
- Add the fried tempeh back into the pan. Season with salt, brown sugar, and sweet soy sauce. Stir or toss everything together on low heat until the tempeh is fully coated in the glaze.
Serve with Rice
- Remove from heat and serve immediately over steamed white rice.
- Garnish with extra chilies or fresh cilantro for a pop of color and flavor.
Frying vs Air-Frying Tempeh
Frying tempeh is the traditional way to prepare Tempeh Kecap, giving it a crispy, golden crust that beautifully soaks up the kecap and aromatics for that delicious bite. But if you’re looking for a lighter option, or just don’t feel like the effort of frying, using an air-fryer is a great alternative that gives you a a similar crispiness with much less oil. The texture or flavor are not the exact same, but whichever method you choose, the tempeh will remain flavorful and super filling—perfect for this Indonesian-inspired dish.
Make it Your Own!
One of the best things about Tempeh Kecap is how good it tastes with everything. Here are some ideas you can think of adding the next time you make this recipe. The possibilities are endless, so don’t be afraid to experiment and tailor the recipe to your tastes!
- Vegetables: Add a handful of green beans, scallions, diced carrots, or bell peppers to make it more colorful and nutrient-packed. Topping the Indonesian Tempeh Stir-Fry with fried garlic chips, crispy fried onions are another delicious and indulgent way you can serve it.
- Nuts: Crushed peanuts would add yet another savory twist to this dish.
- Sauces and condiments: For a creamy twist, add a touch of peanut butter to the sauce. Alternatively, some spicy Indonesian sambal would pair great!
- Salads: Indonesian Gado-Gado salad is the perfect side salad for this meal if you want to double up on the tempeh. I love this recipe from Veggie Anh!
Similar to Tempeh Stir-Fry
- Fast and Easy Vegan Egg Tomato Stir-Fry
- Gobi Manchurian – Indo-Chinese at its finest!
- Vegan Paneer Kathi Rolls
- Plant Based on a Budget’s Shiitake Asparagus Tofu Stir-Fry
Tempeh Stir-Fry: Indonesian-Inspired
Ingredients
- 14 oz tempeh about 400 grams, cut into matchstick pieces
- 2 bay leaves or sub with kaffir lime leaves for an aromatic twist
- 2 red chilies thinly sliced diagonally (adjust heat to taste)
- 1 tsp salt
- 1 tsp brown sugar
- 3 tbsp sweet soy sauce kecap manis preferred, or substitute soy sauce with 1 tsp molasses or maple syrup mixed in
- 3-4 tbsp oil for frying and sautéing
Aromatic Blend:
- 3-4 shallots or sub with 1 small onion, finely chopped
- 3 garlic cloves minced
- 1 inch fresh ginger grated (or galangal if available)
Optional Add-ins:
- 1 stalk lemongrass lightly crushed
Instructions
- Heat 3-4 tablespoons of oil in a large frying pan over medium-high heat. Shallow fry the tempeh pieces until golden and crispy, about 5-7 minutes. (For a lighter version, air-fry the tempeh at 375°F for 10-12 minutes, tossing halfway.) Remove and set aside on a paper towel-lined plate.
- Reduce the pan’s heat to medium and add 2 tablespoons of oil. Sauté the aromatic blend (shallots, garlic, ginger) along with bay leaves (or kaffir lime leaves) and lemongrass (if using) for 2-3 minutes until fragrant.
- Stir in the sliced red chilies and cook for 1-2 minutes on low heat until they soften.
- Add the fried tempeh back into the pan. Season with salt, brown sugar, and sweet soy sauce. Stir or toss everything together on low heat until the tempeh is fully coated in the glaze, about 1-2 minutes.
- Remove from heat and serve immediately over steamed white rice. Garnish with extra chilies or fresh cilantro for a pop of color and flavor.
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