Paleo Tempe Mendoan
Indulge in the irresistible flavors of Paleo Tempe Mendoan, a healthy twist on the classic Indonesian appetizer. This gluten-free dish features thin slices of tempeh coated in a savory batter made from cassava and tapioca flours, fragrant garlic, shallots, and warming spices like turmeric and coriander. Fried to golden perfection in coconut oil, these crispy bites are both wholesome and delicious. Serve with a squeeze of lime for a zesty kick and pair with sambal or a paleo-friendly chili dip for an extra burst of flavor. Quick to prepare in just 30 minutes, this plant-based and low-carb snack is perfect for sharing or enjoying as a light meal. Whether you're following a paleo diet or simply seeking a mouthwatering, nutrient-packed option, this recipe is sure to impress.
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Recipe Information
Ingredients
- 250 grams tempeh
- 75 grams cassava flour
- 25 grams tapioca flour
- 120 milliliters coconut milk
- 2 pieces garlic cloves
- 2 pieces shallots
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon sea salt
- 2 stalks scallions
- 100 milliliters coconut oil
- 1 piece lime
Instructions
Slice the tempeh thinly into rectangular pieces, about 5 mm thick. Set aside.
Finely mince the garlic and shallots. Thinly slice the scallions.
In a large mixing bowl, combine the cassava flour, tapioca flour, turmeric powder, coriander powder, and sea salt. Mix well.
Gradually whisk in the coconut milk to the flour mixture until it forms a smooth batter with a pancake-like consistency. Add the minced garlic, shallots, and sliced scallions to the batter, stirring to combine.
Heat the coconut oil in a large skillet over medium heat until shimmering.
Dip each slice of tempeh into the batter, coating it thoroughly, and gently place it in the hot oil.
Fry the tempeh slices in batches to avoid overcrowding the skillet. Cook for 2-3 minutes on each side, or until the coating is golden brown and crispy.
Transfer the cooked tempeh to a plate lined with paper towels to drain excess oil.
Serve warm with a wedge of lime on the side for squeezing over the top. This dish pairs well with a sambal sauce or paleo-friendly chili dip.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 18.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1789 mg | 38% | |
*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.
