Vegan Tempe Mendoan
Crispy yet tender, this Vegan Tempe Mendoan is a mouthwatering introduction to Indonesian street food made entirely plant-based! Thin slices of protein-packed tempeh are dipped in a spiced batter of all-purpose and rice flours, infused with turmeric, coriander, and garlic for bold, aromatic flavors. The batter is studded with fresh scallions, creating a delightful crunch with every bite. Perfectly pan-fried until golden yet soft, this dish is lighter and less greasy than traditional deep-fried snacks. Serve it fresh and warm with a side of vegan soy sauce or sambal for a savory kick. Ready in just 30 minutes, this quick and easy recipe makes an irresistible appetizer or snack that vegans and non-vegans alike will love.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 250 grams tempeh
- 100 grams all-purpose flour
- 2 tablespoons rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 stalks scallions (finely chopped)
- 150 milliliters water
- 500 milliliters oil for frying
- 4 tablespoons vegan soy sauce (optional, for dipping)
Directions
Step 1
Slice the tempeh into thin, rectangular pieces, roughly 5 cm by 3 cm and about 0.5 cm thick. Set aside.
Step 2
In a mixing bowl, combine the all-purpose flour, rice flour, turmeric powder, coriander powder, garlic powder, and salt.
Step 3
Gradually pour in the water, whisking as you go, to create a smooth batter of medium consistency (not too thick or too runny).
Step 4
Fold in the finely chopped scallions into the batter.
Step 5
Heat the oil in a frying pan or wok over medium heat until it reaches around 170°C (340°F).
Step 6
Dip each piece of tempeh into the batter, ensuring it is fully coated, and then carefully place it into the hot oil.
Step 7
Fry the tempeh in small batches for 2-3 minutes on each side until the batter turns crispy and light golden, but avoid over-frying to maintain the soft texture of the coating.
Step 8
Remove the fried tempeh with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Step 9
Serve the Tempe Mendoan warm with vegan soy sauce or sambal as a dipping sauce.
Nutrition Facts
| Serving size | (1125.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5285.3 |
| Total Fat 530.3g | 0% |
| Saturated Fat 80.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6010.6mg | 0% |
| Total Carbohydrate 122.4g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 1.2g | |
| Protein 67.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 300.6mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1506.5mg | 0% |
Source of Calories