Paleo Tempe Mendoan

Delight your taste buds with Paleo Tempe Mendoan, a flavorful twist on the classic Indonesian dish made entirely paleo-friendly! This recipe features protein-packed tempeh coated in a crispy, golden batter crafted from cassava and tapioca flours, infused with aromatic garlic, shallots, turmeric, and coriander. Coconut milk adds a creamy richness, while scallions bring a fresh, vibrant touch. Shallow-fried to perfection in coconut oil, these thinly sliced tempeh bites boast a satisfyingly crunchy exterior and tender interior. Pair them with a squeeze of lime and your favorite paleo-friendly sambal or chili dip for a tantalizing appetizer or snack. Ready in just 30 minutes, this gluten-free, dairy-free, and soy-free version of Tempe Mendoan is perfect for those embracing a Paleo lifestyle without compromising on bold, authentic flavors.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams tempeh
• 75 grams cassava flour
• 25 grams tapioca flour
• 120 milliliters coconut milk
• 2 pieces garlic cloves
• 2 pieces shallots
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon sea salt
• 2 stalks scallions
• 100 milliliters coconut oil
• 1 piece lime

Directions

Step 1

Slice the tempeh thinly into rectangular pieces, about 5 mm thick. Set aside.

Step 2

Finely mince the garlic and shallots. Thinly slice the scallions.

Step 3

In a large mixing bowl, combine the cassava flour, tapioca flour, turmeric powder, coriander powder, and sea salt. Mix well.

Step 4

Gradually whisk in the coconut milk to the flour mixture until it forms a smooth batter with a pancake-like consistency. Add the minced garlic, shallots, and sliced scallions to the batter, stirring to combine.

Step 5

Heat the coconut oil in a large skillet over medium heat until shimmering.

Step 6

Dip each slice of tempeh into the batter, coating it thoroughly, and gently place it in the hot oil.

Step 7

Fry the tempeh slices in batches to avoid overcrowding the skillet. Cook for 2-3 minutes on each side, or until the coating is golden brown and crispy.

Step 8

Transfer the cooked tempeh to a plate lined with paper towels to drain excess oil.

Step 9

Serve warm with a wedge of lime on the side for squeezing over the top. This dish pairs well with a sambal sauce or paleo-friendly chili dip.

Nutrition Facts

Serving size	(737.3g)

Amount per serving	% Daily Value*
Calories	1818.8

Total Fat 123.7g	0%
Saturated Fat 86.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 2407.8mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 7.7g	0%
Total Sugars 18.7g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 371.0mg	0%
Iron 10.4mg	0%
Potassium 1788.8mg	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: 59.3%

Protein: 11.6%

Carbs: 29.1%