Tempeh Rendang
Experience the bold, aromatic flavors of Indonesian cuisine with this Tempeh Rendang recipe—an irresistible plant-based twist on the classic dish. This hearty, vegan rendang features cubes of tempeh simmered to perfection in a rich, spiced coconut milk sauce infused with fragrant ingredients like lemongrass, galangal, turmeric, and kaffir lime leaves. The slow-cooking process allows the sauce to reduce and coat the tempeh in a luscious, caramelized glaze, delivering a depth of flavor that’s both savory and slightly sweet, thanks to palm sugar and tamarind paste. Perfectly paired with steamed rice, this dish is a satisfying, protein-packed option for anyone craving an authentic taste of Southeast Asia. Whether you’re a seasoned tempeh fan or trying it for the first time, Tempeh Rendang is sure to delight your taste buds.
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Recipe Information
Ingredients
- 400 grams Tempeh
- 400 ml Coconut milk
- 6 pieces Shallots
- 4 cloves Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 inch Turmeric root (or turmeric powder)
- 4 pieces Cayenne chilies (adjust to taste)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 4 pieces Kaffir lime leaves
- 2 pieces Lemongrass stalks
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Soy sauce
- 1 teaspoon Tamarind paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 100 ml Water
Instructions
Cut the tempeh into 1-inch cubes and set aside.
In a blender or food processor, combine shallots, garlic, ginger, galangal, turmeric, cayenne chilies, coriander powder, and cumin powder. Blend into a smooth spice paste, adding a small amount of water if needed to achieve a smooth consistency.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Bruise the lemongrass stalks by gently pounding them with the back of a knife, then add them to the pot along with the kaffir lime leaves.
Add the cubed tempeh to the pot and stir well to coat it in the spice mixture.
Pour in the coconut milk and 100 ml of water. Stir to combine, then bring the mixture to a gentle simmer.
Add the palm sugar, soy sauce, tamarind paste, and salt. Stir to combine.
Lower the heat and let the rendang simmer uncovered for 60-75 minutes, stirring occasionally to prevent sticking and to ensure even cooking. Allow the sauce to reduce and thicken until it clings to the tempeh.
Taste and adjust seasoning with additional salt or soy sauce if needed.
Remove the lemongrass and kaffir lime leaves before serving. Serve the tempeh rendang hot with steamed rice.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1088 mg | 23% | |
*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.
