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Crispy tempe orek in sweet soy glaze over rice with a fried egg, sliced chili and fried shallots

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
Cook Time 20 minutes
Total Time 35 minutes
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.