Soy-Free Tempe Mendoan
Reimagine a beloved Indonesian classic with this Soy-Free Tempe Mendoan recipe, an innovative take on a traditional street food favorite. Featuring chickpea tempeh as a wholesome alternative, this dish boasts a delightfully crispy coating made from rice flour and cornstarch, infused with aromatic turmeric, coriander, garlic, and shallots. Its unique texture—golden and crunchy on the outside while remaining tender in the center—makes it irresistibly satisfying. Perfect for anyone seeking a soy-free snack or side dish, this quick and easy recipe is brought to life with a splash of spring onion for added freshness. Serve piping hot with your favorite dipping sauce or a side of fresh chilies for an authentic taste of Indonesia in under 30 minutes!
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Ingredients
- 250 grams Chickpea tempeh
- 100 grams Rice flour
- 50 grams Cornstarch
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 3 cloves Garlic
- 2 medium Shallots
- 2 stalks Spring onions
- 1 teaspoon Salt
- 150 milliliters Water
- 500 milliliters Cooking oil
Directions
Step 1
Cut the chickpea tempeh into thin rectangular slices, about 3x5 cm in size.
Step 2
Peel the garlic and shallots, then finely mince or crush them into a paste.
Step 3
Finely slice the spring onions and set aside.
Step 4
In a large mixing bowl, combine the rice flour, cornstarch, turmeric powder, coriander powder, garlic-shallot paste, and salt.
Step 5
Gradually add water to the dry mixture while whisking, until you achieve a smooth and slightly thick batter. It should coat the back of a spoon but still be pourable.
Step 6
Stir the sliced spring onions into the batter.
Step 7
Heat the cooking oil in a deep frying pan or wok over medium heat until it reaches 170°C (340°F). If you don’t have a thermometer, test by dropping a bit of batter into the oil—it should sizzle immediately but not burn.
Step 8
Dip each slice of tempeh into the batter, ensuring it's fully coated, and carefully place it into the hot oil.
Step 9
Fry the tempeh slices in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side, or until the edges are crispy and golden. The middle should remain slightly softer for an authentic texture.
Step 10
Remove the fried tempe mendoan and drain on a plate lined with paper towels to absorb excess oil.
Step 11
Serve warm as a snack or side dish, accompanied by dipping sauce or fresh chili if desired.
Nutrition Facts
| Serving size | (1183.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5568.8 |
| Total Fat 518.1g | 0% |
| Saturated Fat 73.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2411.0mg | 0% |
| Total Carbohydrate 186.2g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 9.7g | |
| Protein 61.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 305.6mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1547.7mg | 0% |
Source of Calories