Gluten-Free Tempe Goreng
Dive into the irresistible flavors of Indonesian cuisine with this Gluten-Free Tempe Goreng recipe, a mouthwatering twist on the traditional fried tempeh dish that's perfect for those seeking a gluten-free option! Made with nutrient-packed tempeh marinated in a fragrant blend of garlic, coriander, turmeric, and gluten-free tamari, this recipe delivers bold, savory notes in every bite. Coated in a light rice flour batter and fried to golden perfection, the crispy texture is sure to satisfy snack cravings or serve as a delightful side dish. Quick to prepare and easy to make in under 35 minutes, this recipe is also versatile—pair it with gluten-free sweet soy sauce or spicy chili for an authentic finishing touch. Whether you're new to tempeh or a seasoned fan, this dish will elevate your gluten-free cooking repertoire with its crispy, flavorful excellence!
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Recipe Information
Ingredients
- 250 g Tempeh
- 3 pieces Garlic cloves
- 1 tsp Coriander seeds
- 0.5 tsp Turmeric powder
- 0.5 tsp Salt
- 2 tbsp Tamari (gluten-free soy sauce)
- 250 ml Water
- 4 tbsp Rice flour
- 500 ml Vegetable oil (for frying)
Instructions
Slice the tempeh into thin rectangles or squares, about 1/4-inch thick. Set aside.
In a mortar and pestle or food processor, grind the garlic cloves, coriander seeds, turmeric powder, and salt into a smooth paste.
In a medium bowl, combine the spice paste with tamari and water. Mix well.
Add the sliced tempeh to the marinade, ensuring all pieces are submerged. Let it marinate for 10-15 minutes to absorb the flavors.
In a separate small bowl, mix the rice flour with 2 tablespoons of water to create a thin batter. Add this to the marinated tempeh and gently mix to coat each piece evenly.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of tempeh into the oil—if it sizzles immediately, it’s ready.
Fry the marinated and coated tempeh in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Remove the fried tempeh with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil.
Serve the Gluten-Free Tempe Goreng hot as a snack or side dish with sweet soy sauce (kecap manis) or chili sauce, ensuring they are gluten-free if served.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 529.2 g | 678% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.0 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
