Gluten-Free Tempe Goreng Tepung
Crispy, golden, and packed with flavor, Gluten-Free Tempe Goreng Tepung is a delicious Indonesian-inspired snack that’s perfect for gluten-sensitive eaters and lovers of crunchy delights alike. Featuring tempeh coated in a rich, savory batter made from gluten-free all-purpose flour, rice flour, and cornstarch, this recipe is elevated with aromatic hints of turmeric, garlic powder, and white pepper. Marinated in gluten-free soy sauce, the tempeh absorbs bold seasoning before frying to golden perfection in vegetable oil. Easy to prepare in just 30 minutes, this dish is best served piping hot alongside gluten-free sambal or your favorite dipping sauce, making it an irresistible appetizer or snack for any occasion.
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Recipe Information
Ingredients
- 300 grams Tempeh
- 100 grams Gluten-free all-purpose flour
- 50 grams Rice flour
- 25 grams Cornstarch
- 1 teaspoon Turmeric powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 3 tablespoons Gluten-free soy sauce
- 150 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
Slice the tempeh into thin rectangular pieces, about 1/4-inch thick.
In a bowl, prepare a marinade by mixing 1 tablespoon of gluten-free soy sauce and a pinch of turmeric powder. Add water if needed to thin it out slightly.
Marinate the tempeh slices in the mixture for 10 minutes to infuse flavor.
While the tempeh marinates, prepare the batter. In a mixing bowl, combine gluten-free all-purpose flour, rice flour, cornstarch, turmeric powder, garlic powder, salt, and white pepper.
Gradually add 150 milliliters of water to the dry ingredients, whisking thoroughly to create a smooth batter. The batter should be thick enough to coat the back of a spoon but not overly runny.
Heat the vegetable oil in a deep frying pan or wok over medium heat until it reaches 175°C (350°F).
Remove the tempeh from the marinade and pat it dry with paper towels to ensure the batter adheres well.
Dip each tempeh slice into the batter, ensuring it is fully coated, then carefully place it into the hot oil.
Fry the tempeh in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
Use a slotted spoon to remove the fried tempeh from the oil and place it on a plate lined with paper towels to drain excess oil.
Serve the Gluten-Free Tempe Goreng Tepung warm with a side of gluten-free sambal sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
5564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.8 g | 687% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5174 mg | 225% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 0.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1469 mg | 31% | |
*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.
