Paleo Tempe Goreng
Reimagine the traditional Indonesian favorite with this flavorful Paleo Tempe Goreng recipe! Crafted with a nut-based Paleo-friendly tempeh, this dish is marinated in a savory blend of coconut aminos, fresh lime juice, aromatic garlic, and warm spices like turmeric and coriander. Coated in a light, gluten-free breading of coconut flour and arrowroot starch, each piece is fried to golden perfection in coconut oil, creating a crispy exterior with a tender, flavorful inside. Ready in just 25 minutes, this healthy, grain-free version of tempe goreng is perfect for those following a Paleo lifestyle. Serve it warm with lime wedges or a zesty Paleo sambal for a bold and delicious experience!
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Recipe Information
Ingredients
- 300 g Paleo-friendly tempeh (made from almonds or other nuts/seeds)
- 3 tbsp Coconut aminos
- 3 cloves Garlic, minced
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tbsp Fresh lime juice
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 2 tbsp Coconut flour
- 2 tbsp Arrowroot starch
- 4 tbsp Coconut oil (for frying)
Instructions
Slice the Paleo-friendly tempeh into thin rectangular pieces, approximately 1 cm thick.
In a shallow mixing bowl, combine coconut aminos, minced garlic, turmeric powder, ground coriander, lime juice, sea salt, and black pepper to create the marinade.
Place the sliced tempeh into the marinade, ensuring all pieces are thoroughly coated. Cover and let marinate for at least 10 minutes, or up to 30 minutes for stronger flavor.
In a separate shallow dish, mix coconut flour and arrowroot starch to create a light breading mixture.
Heat coconut oil in a skillet over medium heat. Ensure the oil is hot enough for frying but not smoking.
Take each marinated tempeh piece, shake off excess marinade, and dredge it lightly in the coconut flour and arrowroot mixture. Shake off any excess coating.
Carefully place the coated tempeh pieces into the hot oil in batches, frying each side for 2-3 minutes or until golden brown and crispy.
Remove the fried tempeh from the skillet and place on a plate lined with paper towels to absorb excess oil.
Serve warm with additional lime wedges for garnish or alongside a Paleo-friendly sambal for a spicy kick.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 859 mg | 18% | |
*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.
