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Indonesian Tempeh

Tempeh is a traditional Indonesian food. These chunky cakes of soybeans can be crumbled and then cooked with a variety of flavorful ingredients to create a fiber-rich, tasty delight.

Image of Indonesian Tempeh

1 tablespoon canola oil
½ cup chopped yellow onion
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 jalapeño pepper, minced*
¼ teaspoon ground turmeric
1 package (8 ounces) tempeh, crumbled or diced
1½ tablespoons soy sauce
¼ teaspoon (or more) dried red pepper flakes
¼ cup chopped peanuts
1 diced and seeded Roma tomato (optional)

*The seeds of a jalapeño pepper are very hot. To avoid burning your skin, wear rubber or latex gloves when removing the seeds. Immediately wash the knife, cutting surface, and gloves when finished.


Serves: 2


Heat a large skillet over medium heat for 2 minutes. Add the canola oil and swirl the pan to coat the bottom evenly. Add the onion, ginger, garlic, jalapeño, and turmeric and sauté for 5 minutes, stirring occasionally. Add the tempeh, soy sauce, and red pepper flakes and blend well. Cook for 2 minutes, stirring occasionally. Add the peanuts and optional tomato and blend. Cook for 1 minute.


29g carbohydrates, 413 calories, 27g protein, 24g fat, 8g dietary fiber, 781mg sodium, 0mg cholesterol

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