Tempeh Kecap with Peanuts and Aromatic Spices Recipe
Tempeh Kecap is a flavorful Indonesian-inspired stir-fry featuring crispy fried tempeh coated in a sweet and savory kecap manis sauce with aromatic herbs, fresh bell peppers, and crunchy roasted peanuts. This dish delivers a perfect balance of textures and tastes, making it ideal served over steamed rice for a satisfying vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Indonesian
- Diet: Vegetarian
Ingredients
Scale
Tempeh and Frying
- 2 (8-ounce) blocks of tempeh
- ¼ cup (56g) neutral-flavored, high-heat oil (avocado, grapeseed, canola, or vegetable oil)
- Salt, a couple pinches for seasoning tempeh
Aromatics and Vegetables
- 3 medium shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 3 Fresno chile peppers, thinly sliced
- 1 lemongrass stalk, outer layers peeled, then minced or grated
- 4 fresh lime leaves, finely chopped (or 10 to 12 dried makrut lime leaves, whole)
- 1 bay leaf
- 2 medium red, orange, or yellow bell peppers, thinly sliced
Sauce and Garnish
- ¾ cup (90g) dry roasted unsalted peanuts (salted peanuts can be used)
- 3 ½ tablespoons kecap manis (Indonesian sweet soy sauce)
- 1 ½ tablespoons organic brown sugar or cane sugar
- 1 tablespoon soy sauce or tamari
- Lime juice to squeeze on at the end (optional)
- Cooked white, brown, or sticky rice for serving
Instructions
- Prepare the Tempeh: Cut both blocks of tempeh crosswise into very thin slices, as thin as possible. Stack several slices and cut crosswise again into tiny slivers to create thin ribbons of tempeh.
- Fry the Tempeh: Heat a 12-inch nonstick frying pan over medium-high heat. Add ¼ cup of the neutral-flavored oil and heat until hot. Add all the tempeh and season with a couple pinches of salt. Stir to coat the tempeh evenly with oil. Spread the tempeh in an even layer and cook undisturbed for 2 minutes to brown, then stir. Repeat this cooking and stirring cycle for a total of 10 to 12 minutes until tempeh is golden brown and crispy. Reduce heat slightly if tempeh begins to burn.
- Prepare the Sauce: In a small bowl, mix together the kecap manis, brown sugar, and soy sauce or tamari until well combined.
- Sauté Aromatics and Vegetables: Return the frying pan to medium heat and add a little more oil or cooking spray. Add the shallots, garlic, and chile peppers. Season with a pinch of salt and cook, stirring occasionally, until the shallots and garlic start to turn golden, about 2 to 3 minutes. Add the minced lemongrass, chopped lime leaves, and bay leaf, and cook for 1 minute while tossing frequently. Increase heat to medium-high, add sliced bell peppers, and cook until they are crisp-tender, about 2 to 3 minutes.
- Combine Tempeh, Peanuts, and Sauce: Add the fried tempeh and roasted peanuts to the pan and toss to coat with the aromatics and vegetables. Pour in the prepared sauce and stir continuously for a few minutes until the sauce thickly coats the tempeh evenly.
- Finish and Serve: Remove the bay leaf and dried lime leaves if used. Taste and adjust salt as needed. Finish with a squeeze or two of fresh lime juice if desired. Serve hot over cooked white, brown, or sticky rice.
Notes
- Cutting tempeh thinly helps it crisp up well and absorb the sauce flavors deeply.
- Use fresh lime leaves if possible for the best fragrance; dried ones can be used whole and removed before serving.
- Kecap manis is a sweet Indonesian soy sauce that adds rich umami and sweetness—do not substitute with regular soy sauce.
- Adjust the number of chile peppers to control spiciness according to your preference.
- Serve this dish immediately for optimal crispness of the tempeh.
Keywords: tempeh kecap, Indonesian recipes, vegetarian stir fry, sweet soy sauce tempeh, spicy tempeh, Indonesian cuisine, plant-based protein
