Low Carb Tempe Mendoan
Transform your favorite Indonesian street food into a guilt-free indulgence with this Low Carb Tempe Mendoan recipe! Crafted with a crispy, flavorful batter made from almond and coconut flours, this dish delivers all the crunch you love without the carb overload. Enhanced with aromatic garlic, scallions, and a touch of turmeric and coriander, each bite is packed with bold, savory goodness. Fried to golden perfection in coconut oil, this keto-friendly version of tempeh mendoan pairs beautifully with sambal or a soy dipping sauce for the ultimate snack or appetizer. Ready in just 25 minutes, this low-carb twist on a classic is perfect for health-conscious foodies seeking comfort and taste in one satisfying dish.
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Recipe Information
Ingredients
- 300 grams Tempeh
- 50 grams Almond flour
- 20 grams Coconut flour
- 3 cloves Garlic
- 2 stalks Scallions (finely sliced)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 100 milliliters Coconut milk
- 50 milliliters Water
- 100 milliliters Coconut oil (for frying)
Instructions
Slice the tempeh into thin rectangular pieces, about 5 mm thick. Set aside.
In a medium mixing bowl, combine almond flour, coconut flour, coriander powder, turmeric powder, salt, and black pepper.
Grate or finely mince the garlic cloves and add them to the bowl along with the sliced scallions.
Pour in the coconut milk and water, and stir the mixture until it forms a smooth, slightly thick batter. Adjust the consistency with a bit of water if too thick.
Heat coconut oil in a frying pan over medium heat until shimmering but not smoking, about 170°C (340°F).
Dip each slice of tempeh into the batter, ensuring it is well-coated on all sides.
Carefully place the battered tempeh into the hot oil. Fry in batches to avoid overcrowding, about 2-3 minutes on each side, or until golden and crispy.
Remove the tempeh from the oil and drain on a paper towel to remove excess oil.
Serve the Low Carb Tempe Mendoan warm with a side of sambal, soy dipping sauce, or your favorite low-carb condiment.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 11.3 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1577 mg | 34% | |
*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.
