Tempe Orek (Sweet Spicy Indonesian Tempeh, 34g Protein)

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Tempe orek is the dish that finally made me stop treating tempeh as a sad tofu substitute. Two blocks of it, cut into crisp matchsticks and glazed in sweet soy, gives you 34g of protein per bowl once you add a fried egg on top. It comes together in about 35 minutes with pantry ingredients.

If you have only ever had tempeh steamed or crumbled, this is the version that converts people. The matchsticks fry up firm and almost jerky like at the edges, then soak up a sticky kecap manis glaze that is sweet, savory and a little hot. It is a staple in Indonesian home kitchens for good reason.

This is a genuinely plant forward main, but the numbers hold up. Tempeh is one of the most protein dense plant foods you can buy, so you do not need meat to hit your target.

Why this works

Two things make or break tempe orek. First, cut the tempeh thin and dry it before it hits the pan. Thin pieces have more surface area to crisp, and surface moisture is what steams instead of browns. Second, fry the tempeh fully before the glaze goes anywhere near it. If you add kecap manis to soft tempeh, the sugar makes everything soggy and you lose the texture that makes this dish worth cooking. Crisp first, glaze last, toss fast.

Kecap manis is thick and high in sugar, so it reduces into a lacquer in under a minute. Keep the heat moderate once it goes in and pull the pan the moment the glaze turns sticky, because it moves from sticky to burnt quickly.

Ingredient notes

Tempeh is the whole show. Buy plain soybean tempeh, not a pre marinated flavored block. If yours smells strongly ammoniated it is past its prime, so check the date. No kecap manis? Use 3 tbsp regular soy sauce plus 1 tbsp brown sugar, which gets you close to that sweet salty depth. Tamarind paste adds a sour note that balances all the sweetness, but a tablespoon of lime juice stirred in at the end does the same job. If you want this closer to a full rice bowl, the fried egg is not optional in my book, it pushes the protein up and the runny yolk becomes part of the sauce.

Tempe Orek (Sweet Spicy Indonesian Tempeh)

Crispy matchsticks of tempeh pan fried until firm, then tossed in a sticky kecap manis glaze with garlic, shallots and chili. Topped with a fried egg, it lands at 34g protein per bowl.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Calories: 560

Ingredients Method

Ingredients

  

• 300 g tempeh cut into thin matchsticks, about two standard blocks
• 2 tbsp neutral oil divided, for the tempeh and the eggs
• 4 shallots thinly sliced, or half a small red onion
• 3 cloves garlic minced
• 2 red chilies sliced, seeds in for more heat
• 4 tbsp kecap manis Indonesian sweet soy sauce, or 3 tbsp soy sauce plus 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp tamarind paste or 1 tbsp lime juice
• 1 tsp ground coriander
• 0.5 tsp salt
• 2 large eggs to fry and serve on top
• steamed rice and fried shallots to serve, optional

Method

 

1. Cut the tempeh into thin matchsticks, roughly the size of a matchstick or a little larger. Thin pieces are what get crisp, so take your time here. Pat them dry with a towel.
2. Heat 1.5 tbsp oil in a wide nonstick or well seasoned pan over medium high heat. Add the tempeh in a single layer and let it sit undisturbed for 2 to 3 minutes before tossing. Fry for 8 to 10 minutes total until deeply golden and firm. Scoop the tempeh out and set aside.
3. Lower the heat to medium. Add the shallots, garlic and chili to the same pan and cook for 2 minutes until soft and fragrant. Do not let the garlic burn or the glaze turns bitter.
4. Stir in the kecap manis, soy sauce, tamarind paste, ground coriander and salt. Let it bubble for 30 seconds until glossy.
5. Return the tempeh to the pan and toss for 1 to 2 minutes until every piece is coated and the glaze looks sticky rather than wet. Taste and adjust with a splash more soy sauce or a pinch of sugar. Take it off the heat.
6. Wipe the pan, add the remaining oil, and fry the eggs to your liking. Crisp edges with a soft yolk work best here.
7. Serve the tempeh over rice with a fried egg on top and a scatter of fried shallots. Break the yolk into the glaze before you dig in.

Tips and storage

The glazed tempeh keeps beautifully, which makes this a strong meal prep option. Store it without the egg in an airtight container for up to 4 days in the fridge. It actually firms up cold and reheats well in a hot dry pan for a couple of minutes, better than the microwave which softens the crust. Fry a fresh egg when you eat it.

For a bigger batch, double everything but fry the tempeh in two batches so the pan is not crowded, otherwise it steams. If you like this style of sweet soy cooking, my Indonesian sweet soy pork uses the same kecap manis backbone with lean pork. For more meat free protein, the crispy sambal tofu bowls lean spicier, and the tauhu telur is another tofu and egg combination that eats like a full meal.