Vegan Tempe Mendoan
Indulge in the flavors of Indonesia with this Vegan Tempe Mendoan recipe—a delectable plant-based twist on the traditional dish! Featuring thinly sliced tempeh coated in a fragrant batter of all-purpose and rice flour, turmeric, coriander, and garlic powders, this recipe captures the essence of authentic Indonesian cuisine while staying vegan-friendly. The addition of scallions in the batter provides a pop of freshness, complementing the crispy, golden crust that forms during a quick fry. Perfectly light yet satisfying, this dish pairs wonderfully with vegan soy sauce or sambal for dipping, making it an irresistible snack or appetizer. Ready in just 30 minutes, Vegan Tempe Mendoan is a flavorful treat that’s simple to prepare and perfect for sharing.
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Recipe Information
Ingredients
- 250 grams tempeh
- 100 grams all-purpose flour
- 2 tablespoons rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 stalks scallions (finely chopped)
- 150 milliliters water
- 500 milliliters oil for frying
- 4 tablespoons vegan soy sauce (optional, for dipping)
Instructions
Slice the tempeh into thin, rectangular pieces, roughly 5 cm by 3 cm and about 0.5 cm thick. Set aside.
In a mixing bowl, combine the all-purpose flour, rice flour, turmeric powder, coriander powder, garlic powder, and salt.
Gradually pour in the water, whisking as you go, to create a smooth batter of medium consistency (not too thick or too runny).
Fold in the finely chopped scallions into the batter.
Heat the oil in a frying pan or wok over medium heat until it reaches around 170°C (340°F).
Dip each piece of tempeh into the batter, ensuring it is fully coated, and then carefully place it into the hot oil.
Fry the tempeh in small batches for 2-3 minutes on each side until the batter turns crispy and light golden, but avoid over-frying to maintain the soft texture of the coating.
Remove the fried tempeh with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Serve the Tempe Mendoan warm with vegan soy sauce or sambal as a dipping sauce.
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.3 g | 680% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6011 mg | 261% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 1.2 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1506 mg | 32% | |
*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.
