Soy-Free Tempe Mendoan
Indulge in the irresistible crunch and rich flavors of Soy-Free Tempe Mendoan, a delightful twist on Indonesia’s beloved snack that’s perfect for those avoiding soy. This recipe features chickpea tempeh as its star ingredient, expertly coated in a golden, spiced batter made from rice flour, cornstarch, turmeric, and coriander. Aromatics like garlic, shallots, and spring onions elevate the dish, while the frying technique ensures a crispy exterior with a tender core—just as authentic mendoan should be! Ready in just 35 minutes, this plant-based treat makes a satisfying appetizer or side dish, especially when paired with a dipping sauce or fresh chili. Whether you're exploring soy-free options or craving a fusion of traditional and modern flavors, this gluten-free snack is sure to become a favorite.
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Recipe Information
Ingredients
- 250 grams Chickpea tempeh
- 100 grams Rice flour
- 50 grams Cornstarch
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 3 cloves Garlic
- 2 medium Shallots
- 2 stalks Spring onions
- 1 teaspoon Salt
- 150 milliliters Water
- 500 milliliters Cooking oil
Instructions
Cut the chickpea tempeh into thin rectangular slices, about 3x5 cm in size.
Peel the garlic and shallots, then finely mince or crush them into a paste.
Finely slice the spring onions and set aside.
In a large mixing bowl, combine the rice flour, cornstarch, turmeric powder, coriander powder, garlic-shallot paste, and salt.
Gradually add water to the dry mixture while whisking, until you achieve a smooth and slightly thick batter. It should coat the back of a spoon but still be pourable.
Stir the sliced spring onions into the batter.
Heat the cooking oil in a deep frying pan or wok over medium heat until it reaches 170°C (340°F). If you don’t have a thermometer, test by dropping a bit of batter into the oil—it should sizzle immediately but not burn.
Dip each slice of tempeh into the batter, ensuring it's fully coated, and carefully place it into the hot oil.
Fry the tempeh slices in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side, or until the edges are crispy and golden. The middle should remain slightly softer for an authentic texture.
Remove the fried tempe mendoan and drain on a plate lined with paper towels to absorb excess oil.
Serve warm as a snack or side dish, accompanied by dipping sauce or fresh chili if desired.
Nutrition Facts
Calories |
5569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 518.1 g | 664% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 9.7 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1548 mg | 33% | |
*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.
