Low Carb Tempe Bacem
Discover the vibrant flavors of Indonesian cuisine with this Low Carb Tempe Bacem recipe, a healthier twist on the traditional classic! Made with protein-packed tempeh, this dish is simmered in a rich, aromatic blend of coconut aminos, unsweetened coconut milk, garlic, shallots, and warming spices like coriander and turmeric. Sweetened with a keto-friendly alternative and infused with the earthy essence of bay leaves and optional galangal, this recipe offers a perfect balance of savory and sweet notes while keeping your carb intake low. Lightly fried for a satisfying texture and braised to absorb bold flavors, this dish is perfect served with steamed low-carb vegetables or cauliflower rice. With just 15 minutes of prep and minimal effort, this Low Carb Tempe Bacem is ideal for anyone craving a nutritious, flavorful plant-based meal that fits effortlessly into a keto-friendly lifestyle.
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Recipe Information
Ingredients
- 300 grams tempeh
- 3 tablespoons coconut aminos
- 100 milliliters unsweetened coconut milk
- 3 cloves garlic cloves
- 3 medium shallots
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 inch galangal (optional)
- 2 leaves bay leaves
- 1 tablespoon keto-friendly sweetener (like erythritol)
- 0.5 teaspoon salt
- 250 milliliters water
- 2 tablespoons coconut oil
Instructions
Cut the tempeh into rectangles or bite-sized pieces, about 1/2 inch thick.
Peel and finely chop the garlic cloves and shallots.
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Lightly fry the tempeh pieces until golden on both sides. Remove and set aside.
In the same skillet, add another tablespoon of coconut oil. Sauté the garlic and shallots until fragrant, about 2-3 minutes.
Add the coconut aminos, ground coriander, turmeric powder, and keto-friendly sweetener. Stir well to combine.
Pour in the coconut milk and water. Add the bay leaves, galangal (if using), and salt. Stir to mix everything thoroughly.
Add the fried tempeh pieces to the skillet and lower the heat to a gentle simmer. Ensure the tempeh is submerged in the liquid.
Cover and simmer for 30-35 minutes, stirring occasionally, until the liquid reduces and the tempeh has absorbed the flavors.
Remove the bay leaves and galangal before serving. Enjoy your Low Carb Tempe Bacem warm, paired with steamed low-carb vegetables or cauliflower rice.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 365 mg | 8% | |
*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.
