Low Sodium Tempe Mendoan
Delightfully crispy yet tender, Low Sodium Tempe Mendoan offers a healthier twist on a beloved Indonesian fried snack. This recipe features tempeh slices coated in a light, aromatic batter made with rice and all-purpose flours, seasoned with turmeric, ground coriander, black pepper, and a medley of fresh herbs like celery leaves and scallions. Infused with the rich essence of lemongrass and shallots, each bite is bursting with flavor while keeping sodium levels in check. Perfectly fried to golden perfection, this dish is ideal as a savory appetizer, snack, or side dish. Pair it with your favorite low sodium dipping sauce or enjoy it solo for a guilt-free indulgence. Ready in under 40 minutes, this recipe combines simplicity and deliciousness for any occasion!
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Recipe Information
Ingredients
- 200 grams Tempeh
- 50 grams Rice flour
- 50 grams All-purpose flour
- 2 count Garlic cloves (finely minced)
- 1 count Shallots (finely minced)
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 stalk Lemongrass (white part, finely minced)
- 2 tablespoons Fresh celery leaves (finely chopped)
- 2 stalks Fresh scallions (finely sliced)
- 0.5 teaspoon Black pepper
- 200 milliliters Low sodium vegetable broth
- 500 milliliters Oil for frying (e.g., sunflower or canola oil)
Instructions
Cut the tempeh into thin rectangular slices, roughly 0.5 cm thick.
In a large mixing bowl, combine rice flour, all-purpose flour, ground coriander, turmeric powder, black pepper, minced garlic, minced shallots, and minced lemongrass.
Gradually stir in the low sodium vegetable broth until a smooth batter is formed. The batter should be thick enough to coat the tempeh, but not overly runny.
Fold in the chopped celery leaves and sliced scallions into the batter.
Heat the oil in a deep frying pan or wok over medium heat. Ensure the oil reaches a temperature of 170-180°C (340-360°F).
Dip each tempeh slice into the batter, ensuring it's fully coated.
Carefully place the coated tempeh slices into the hot oil, frying a few at a time to avoid overcrowding the pan.
Fry the tempeh for 2-3 minutes on each side, or until the batter is golden brown and crispy.
Remove the fried tempeh with a slotted spoon and place on a paper towel-lined plate to absorb any excess oil.
Serve the Low Sodium Tempe Mendoan warm with your favorite low sodium dipping sauce or enjoy it plain.
Nutrition Facts
Calories |
5152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 524.6 g | 673% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1476 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.
