Low Sodium Tempe Mendoan

Discover the wholesome flavors of Low Sodium Tempe Mendoan, a healthier spin on the classic Indonesian snack that’s perfect for plant-based eaters or anyone seeking low-sodium alternatives. This recipe features thinly sliced tempeh coated in a fragrant batter made with rice flour, all-purpose flour, turmeric, coriander, and a medley of fresh aromatics like garlic, shallots, lemongrass, celery leaves, and scallions. Fried to golden perfection in a light and crispy crust, this dish offers a satisfying crunch with every bite. The use of low sodium vegetable broth makes it a heart-conscious option without compromising on flavor. Ideal for snacking, sharing, or pairing with your favorite low sodium dipping sauce, this quick and easy Tempe Mendoan is ready in under 40 minutes and promises to be a crowd-pleaser!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 3

Ingredients

• 200 grams Tempeh
• 50 grams Rice flour
• 50 grams All-purpose flour
• 2 count Garlic cloves (finely minced)
• 1 count Shallots (finely minced)
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 stalk Lemongrass (white part, finely minced)
• 2 tablespoons Fresh celery leaves (finely chopped)
• 2 stalks Fresh scallions (finely sliced)
• 0.5 teaspoon Black pepper
• 200 milliliters Low sodium vegetable broth
• 500 milliliters Oil for frying (e.g., sunflower or canola oil)

Directions

Step 1

Cut the tempeh into thin rectangular slices, roughly 0.5 cm thick.

Step 2

In a large mixing bowl, combine rice flour, all-purpose flour, ground coriander, turmeric powder, black pepper, minced garlic, minced shallots, and minced lemongrass.

Step 3

Gradually stir in the low sodium vegetable broth until a smooth batter is formed. The batter should be thick enough to coat the tempeh, but not overly runny.

Step 4

Fold in the chopped celery leaves and sliced scallions into the batter.

Step 5

Heat the oil in a deep frying pan or wok over medium heat. Ensure the oil reaches a temperature of 170-180°C (340-360°F).

Step 6

Dip each tempeh slice into the batter, ensuring it's fully coated.

Step 7

Carefully place the coated tempeh slices into the hot oil, frying a few at a time to avoid overcrowding the pan.

Step 8

Fry the tempeh for 2-3 minutes on each side, or until the batter is golden brown and crispy.

Step 9

Remove the fried tempeh with a slotted spoon and place on a paper towel-lined plate to absorb any excess oil.

Step 10

Serve the Low Sodium Tempe Mendoan warm with your favorite low sodium dipping sauce or enjoy it plain.

Nutrition Facts

Serving size	(1120.8g)

Amount per serving	% Daily Value*
Calories	5152.3

Total Fat 524.6g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 163.5mg	0%
Total Carbohydrate 119.4g	0%
Dietary Fiber 6.1g	0%
Total Sugars 3.4g
Protein 53.3g	0%

Vitamin D 0IU	0%
Calcium 302.7mg	0%
Iron 11.8mg	0%
Potassium 1476.3mg	0%

*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.

Source of Calories

Fat: 87.2%

Protein: 3.9%

Carbs: 8.8%