Paleo Tempe Goreng

Delight your taste buds with Paleo Tempe Goreng, a healthy twist on the traditional Indonesian delight, crafted to fit a grain- and legume-free diet. Made with almond- or nut-based paleo-friendly tempeh, this recipe is marinated in a flavorful blend of coconut aminos, freshly minced garlic, turmeric, ground coriander, and a zing of fresh lime juice. Each piece is lightly coated in a crisp, golden breading of coconut flour and arrowroot starch before being fried to perfection in coconut oil. Perfectly crispy on the outside and tender on the inside, these little bites are packed with protein and bold, aromatic spices. Serve them hot with lime wedges or pair with fiery Paleo-friendly sambal for an irresistible appetizer or snack. With minimal prep time and maximum flavor, this dish is both satisfying and wonderfully guilt-free!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 3

Ingredients

• 300 g Paleo-friendly tempeh (made from almonds or other nuts/seeds)
• 3 tbsp Coconut aminos
• 3 cloves Garlic, minced
• 1 tsp Turmeric powder
• 1 tsp Ground coriander
• 1 tbsp Fresh lime juice
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 2 tbsp Coconut flour
• 2 tbsp Arrowroot starch
• 4 tbsp Coconut oil (for frying)

Directions

Step 1

Slice the Paleo-friendly tempeh into thin rectangular pieces, approximately 1 cm thick.

Step 2

In a shallow mixing bowl, combine coconut aminos, minced garlic, turmeric powder, ground coriander, lime juice, sea salt, and black pepper to create the marinade.

Step 3

Place the sliced tempeh into the marinade, ensuring all pieces are thoroughly coated. Cover and let marinate for at least 10 minutes, or up to 30 minutes for stronger flavor.

Step 4

In a separate shallow dish, mix coconut flour and arrowroot starch to create a light breading mixture.

Step 5

Heat coconut oil in a skillet over medium heat. Ensure the oil is hot enough for frying but not smoking.

Step 6

Take each marinated tempeh piece, shake off excess marinade, and dredge it lightly in the coconut flour and arrowroot mixture. Shake off any excess coating.

Step 7

Carefully place the coated tempeh pieces into the hot oil in batches, frying each side for 2-3 minutes or until golden brown and crispy.

Step 8

Remove the fried tempeh from the skillet and place on a plate lined with paper towels to absorb excess oil.

Step 9

Serve warm with additional lime wedges for garnish or alongside a Paleo-friendly sambal for a spicy kick.

Nutrition Facts

Serving size	(480.3g)

Amount per serving	% Daily Value*
Calories	1338.1

Total Fat 103.8g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2007.4mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 16.8g
Protein 34.2g	0%

Vitamin D 0IU	0%
Calcium 237.0mg	0%
Iron 9.8mg	0%
Potassium 858.9mg	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: 67.5%

Protein: 9.9%

Carbs: 22.6%