Gluten-Free Tempe Mendoan
Discover the irresistible charm of Gluten-Free Tempe Mendoan, a crispy Indonesian snack that’s perfect for those with gluten sensitivities. This delightful recipe features thinly sliced tempeh enveloped in a spiced gluten-free batter made from rice flour and tapioca flour, infused with garlic, coriander, turmeric, and scallions for a burst of fragrant flavor. Fried to golden perfection in gluten-free oil, these savory morsels are wonderfully light yet satisfyingly crunchy. Ready in just 25 minutes, it’s an easy dish that pairs wonderfully with gluten-free soy sauce or spicy sambal for dipping. Whether you're serving it as a flavorful appetizer or a snack, this plant-based twist on a beloved street food staple is sure to impress!
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Recipe Information
Ingredients
- 200 grams Tempeh
- 100 grams Gluten-free rice flour
- 50 grams Gluten-free tapioca flour
- 2 cloves Garlic
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Turmeric powder
- 2 stalks Scallions (green onions), thinly sliced
- 150 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 500 milliliters Gluten-free frying oil
Instructions
Prepare the tempeh by slicing it thinly into approximately 5x5 cm pieces. Set aside.
In a mortar and pestle or food processor, grind the garlic and coriander seeds until they form a smooth paste. Alternatively, you can use pre-ground coriander if needed.
In a mixing bowl, combine the gluten-free rice flour, tapioca flour, turmeric powder, ground garlic and coriander paste, salt, and white pepper. Gradually add the water, whisking constantly to form a smooth batter with no lumps.
Add the sliced scallions to the batter and mix well.
Heat the frying oil in a deep frying pan over medium heat until hot but not smoking. You can test the temperature by dropping a small amount of batter into the oil; if it sizzles and floats to the surface immediately, the oil is ready.
Dip each piece of tempeh into the batter, ensuring it is fully coated.
Carefully place the battered tempeh into the hot oil, frying a few pieces at a time to avoid overcrowding the pan. Fry each side for about 2-3 minutes or until the batter is golden and crispy.
Immediately remove the fried tempeh and place it on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining tempeh.
Serve the tempe Mendoan hot with a side of gluten-free soy sauce or sambal (optional). Enjoy!
Nutrition Facts
Calories |
5268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.4 g | 675% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.7 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1053 mg | 22% | |
*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.
