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Home » Meal

8 August 2023 Indonesian

Sticky Tempeh

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This Sticky Tempeh recipe features a fusion of flavors and textures that will leave you craving for more. The tempeh is golden and crispy with a luscious and addictive sticky glaze. This creates a perfect balance of sweet, savory, and umami flavors.

Jump to:
  • What is Tempeh?
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Storage Tips
  • FAQs
  • 📖 Recipe
  • 💬 Reviews

What is Tempeh?

Tempeh (or tempe) is an underrated plant-based ingredient from Indonesia with a unique earthy taste. Tempeh has been a staple in their cuisine for centuries but has recently gotten more popular worldwide due to the rise of plant-based ingredients. Made from fermented soybeans, it undergoes a fermentation process that results in a firm texture and a distinct nutty flavor that sets it apart from other plant-based proteins. This versatile ingredient serves as a canvas for culinary creativity and is able to absorb flavors and spices amazingly.

This recipe is inspired by the Indonesian method of thinly slicing and frying the tempeh until golden and crispy perfection. Then coat the tempeh in a sweet, savory sauce, inspired by Indonesian sweet soy sauce. It has a crispy exterior, that is complemented by the addictive saucy, sticky sauce.

Ingredients

To make this Sticky Tempeh recipe, you'll need 9 main ingredients:

Sticky Tempeh ingredients
  • Tempeh
  • Garlic
  • Ginger
  • Onion (or shallot)
  • Chili pepper
  • Soy sauce
  • Sugar
  • Lime juice
  • Scallions
  • Sesame seeds (optional for garnish)

Instructions

Start by preparing the tempeh. Cut it into bite-sized cubes or thin strips, whichever you prefer.

Cut the tempeh into thin strips or cubes

Finely chop the onion (or shallots), garlic, and ginger. Thinly slice the scallion, separating between th

Chop garlic
Chop ginger
Cut green onion

Fry the tempeh strips in oil until golden brown and crispy on both sides. Remove the tempeh to a plate and set aside.

In a bowl, combine the soy sauce, sugar, and lime juice. Stir well to dissolve the sugar and create a smooth sauce.

Heat a large skillet or frying pan over medium heat. Add a splash of oil and sauté the chopped onion (or shallots), garlic, and ginger until fragrant. Add in the sauce, then followed by the fried tempeh.

Fry aromatics

Stir fry the onion, garlic, ginger and white part of the scallion.

Add sauce to pan

Add in the sauce and simmer for 2-3 minutes.

Add the tempeh back into the pan and simmer for an additional 5-7 minutes.

Serve the tempeh over some rice or noodles.

Garnish the Tempeh with the green part of the scallions and a sprinkle of sesame seeds.

Assemble Sticky Tempeh

Substitutions

  • Tempeh: If you don't have tempeh or prefer an alternative, you can substitute it with extra-firm tofu, plant-based meat, or seitan. Adjust the cooking time accordingly, as tofu may require less time to cook than tempeh.
  • Onion: You can substitute onions with shallots in the recipe.
  • Soy Sauce: For gluten-free alternative, you can use tamari sauce or coconut aminos as alternatives to soy sauce. Adjust the quantity to taste.

Variations

  • Spicy Sticky Tempeh: Add a kick to the dish by incorporating chili flakes, sambal, sriracha, or a dash of chili powder into the sauce.
  • Sesame Sticky Tempeh: Enhance the nutty flavor by drizzling some toasted sesame oil over the cooked tempeh. You can also sprinkle sesame seeds as a garnish.
  • Teriyaki-style Sticky Tempeh: Replace the sugar in the sauce with honey or maple syrup, and add a splash of rice vinegar for a tangy twist.

Storage Tips

Cooked Sticky Tempeh can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.

If you want to make a larger batch to freeze, you can cook the tempeh in the sauce but leave out the scallions. Allow it to cool completely, then transfer to a freezer-safe container or freezer bags. Thaw in the refrigerator before reheating.

FAQs

Q: Can I make the Sticky Tempeh recipe ahead of time?

A: Yes, you can prepare the tempeh and sauce ahead of time and store them separately. When ready to serve, reheat the sauce and toss it with the cooked tempeh until heated through.

Q: Can I bake the tempeh instead of frying it?

A: Absolutely! Preheat your oven to around 375°F (190°C). Arrange the tempeh in a single layer on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping halfway through, until the tempeh is golden and crispy. Then, proceed with coating it in the sauce.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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Sticky Tempeh featured image

Sticky Tempeh


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5 from 1 review

  • Author: Veggie Anh
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegan
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Description

This Sticky Tempeh recipe features tempeh in an addictive sticky glaze, creating a perfect balance of sweet, savory, and umami flavors.


Ingredients

Scale
  • 1 block (225 g) tempeh
  • ¼ onion (or 1 shallot)
  • 2 cloves garlic
  • 1 chili pepper
  • 1 thumb-sized ginger
  • 3 tbsp soy sauce
  • 2 tbsp white or brown sugar
  • Juice from ½ a lime
  • 2 scallions (green onions)
  • A sprinkle of sesame seeds

Instructions

  1. Start by preparing the tempeh. Cut it into bite-sized cubes or thin strips, whichever you prefer.
  2. Finely chop the onion (or shallots), garlic, and ginger. Cut the scallions into thin slices, separating the white and green part.

  3. Fry the tempeh strips in oil until golden brown and crispy on both sides. Remove from the pan, add to a plate and set aside.

  4. In a bowl, combine the soy sauce, sugar, and lime juice. Stir well to dissolve the sugar and create a smooth sauce.

  5. Heat a large skillet or frying pan over medium heat. Add a splash of oil and sauté the chopped onion (or shallots), garlic, and ginger until fragrant and golden brown.

  6. Pour the prepared sauce over the aromatics and let simmer for 2-3 minutes, adding back in the fried tempeh. Reduce the heat to low and let the tempeh simmer in the sauce for about 5-7 minutes, allowing it to absorb the flavors and become sticky.

  7. Once the tempeh is sticky and well-coated, remove the pan from the heat.

  8. Serve the Sticky Tempeh hot, garnished with sliced scallions and sesame seeds. It pairs perfectly with steamed rice or noodles.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: Indonesian

Did you make this recipe?

Share a photo and tag me @veggieanh — I can't wait to see your creations!

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Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Julie H. says

    August 11, 2023 at 2:49 am

    This was so simple and sooooooo gooooood. I can’t wait to make this again! Thank you Anh!






    Reply
    • Veggie Anh says

      August 11, 2023 at 5:32 am

      Thank you! I'm so glad you enjoyed it!!

      Reply

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