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1
Cook the Rice
20 Mins • Hands Off
Boil, then low simmer about 100°C (212°F)
Put the rinsed rice and 480 ml water in a saucepan, bring to a boil, then cover, turn the heat to the lowest setting and cook for 15 minutes without lifting the lid. Take it off the heat and rest, still covered, for 5 minutes.
Lifting the lid lets the steam out and the top layer stays hard — leave it alone.
Done when: Rice is tender, separate-grained and steaming.
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2
Slice and Marinate the Tempeh
10 Mins • Hands On
Room temperature, about 22°C (72°F)
Slice the tempeh into 1 cm thick pieces. Stir the crushed garlic, ground coriander and salt into the water, pour it over the tempeh in a shallow dish, and turn each piece once so both sides are wet. Leave for 10 minutes, then lift the pieces out and let them drip for a minute.
A shallow dish works better than a bowl — every piece sits in the marinade instead of floating.
Done when: Tempeh is damp all over and smells of garlic and coriander.
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3
Heat the Oil
3 Mins • Hands On
Hot oil, about 180°C (350°F)
Pour the oil into a wok or deep pan and heat until it shimmers. Test it with one small piece of tempeh: it should sizzle hard at once and bubble all around the edges. If it sinks quietly, wait another minute.
Oil that is not hot enough soaks into the tempeh instead of crisping it — the sizzle test is worth the minute.
Done when: Oil shimmers and a test piece sizzles hard on contact.
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4
Fry the Tempeh Until Crisp
8 Mins • Hands On
Hot oil, about 180°C (350°F)
Slide the tempeh in a few pieces at a time, leaving space between them. Fry for 3–4 minutes on the first side until deep golden, turn once, and fry the second side for another 3–4 minutes. Lift out with a slotted spoon and drain on a rack or paper. Fry the rest the same way.
Crowding the pan drops the oil temperature and the tempeh turns greasy instead of crisp — fry in two batches if needed.
Done when: Deep golden brown on both sides, crisp at the edges, firm in the middle.
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5
Plate and Serve
4 Mins • Hands On
Serving temperature, tempeh about 65°C (150°F)
Fluff the rice with a fork and mound it on plates. Lay the hot tempeh beside it, add the cucumber slices, and set the sambal on the table. Serve at once, while the tempeh is still crackling.
Tempeh goreng loses its crunch as it cools — plate it last, after the rice and sides are ready.
Done when: Rice is fluffy, tempeh is hot and crisp, and the plate has a little of everything.
auto_awesome Finishing Touches & Plating
Eat the tempeh goreng while it is still hot and crisp, with rice, a little sambal and a bite of cucumber in every mouthful.
Indonesia
35m
