Indonesia · Soy Stories
Tempe Orek (Sweet & Sticky Indonesian Tempeh)
Make authentic Indonesian Tempe Orek with crispy tempeh in a sweet soy glaze. A high-protein vegan meal ready in just 30 minutes.
Macros are per serving. If this recipe serves 4 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- Tempeh
- 400 g tempeh, cut into 1.5 cm cubes
- 1 tbsp neutral oil
- 1 tbsp cornflour (optional)
- Sauce
- 3 cloves garlic, thinly sliced
- 3 shallots, thinly sliced
- 1 red chilli, sliced
- 150 g green beans, trimmed and cut into 3–4 cm pieces
- 2 tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tbsp light soy sauce
- 1 tbsp palm sugar (or soft brown sugar)
- 2 tbsp water
- ½ tsp ground coriander
- ¼ tsp white pepper
- 1 kaffir lime leaf
- 1 tbsp neutral oil
Recommended equipment
- · Chopping board
- · Sharp knife
- · Large frying pan or wok
- · Wooden spoon
- · Mixing bowl
Instructions
- 01
Steam the tempeh (optional). Steam the tempeh for 10 minutes to reduce any bitterness. Pat dry thoroughly.
- 02
If using, toss the tempeh lightly with the cornflour.
- 03
Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat. Fry the tempeh for 8–10 minutes, turning regularly, until golden and crisp. Transfer to a plate.
- 04
Reduce the heat to medium. Add the remaining tablespoon of oil, then cook the shallots for 2–3 minutes until softened.
- 05
Add the garlic and chilli and cook for about 30 seconds until fragrant.
- 06
Add the green beans with 2–3 tablespoons of water. Cover and cook for about 5 minutes until the beans are tender but still slightly crisp.
- 07
Stir in the kecap manis, light soy sauce, palm sugar, remaining 2 tablespoons of water, ground coriander, white pepper and kaffir lime leaf. Simmer for 2–3 minutes until the sauce becomes glossy and lightly syrupy.
- 08
Return the crispy tempeh to the pan and toss well until every piece is coated in the caramelised sauce.
- 09
Cook for another 2 minutes, then serve immediately.
Cooking tips
- Don't overcrowd the pan or the tempeh won't crisp properly.
- Fry or air fry the tempeh before adding the sauce to maintain its texture.
- Adjust the chilli to your preferred heat level.
- Serve immediately for the best texture, with Jasmine rice,
- steamed bok choy, Indonesian achar (pickled vegetables), Gado-Gado salad or Steamed broccoli.
You'll need
Origin
Tempe Orek is one of Indonesia's most popular everyday tempeh dishes, loved for its irresistible balance of sweet, savoury and spicy flavours. Cubes of fermented soybean tempeh are lightly crisped before being coated in a glossy kecap manis glaze infused with garlic, shallots and chilli. The result is a deeply flavourful dish that's simple enough for a weeknight dinner yet authentic enough to showcase one of Indonesia's most iconic plant proteins.
