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Tempe Kecap (Stir-fried Sweet Soy Tempeh)

Our go-to way to eat tempeh. If you’re looking for an easy, delicious and authentic tempeh dish, look no further than this gem right here.

40 min


  • 200g Organic Tempeh, sliced into chunks
  • 5g shallots
  • 3 cloves garlic
  • 1 inch galangal (just use ginger if you can’t find galangal)
  • 1 lemongrass
  • 2 bay leaves
  • 2 red thinly sliced chillies
  • 1 teaspoon salt
  • 1 tablespoon coconut sugar
  • 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
  • Oil for deep frying and for sautéing


  • Grind the shallots, garlic and galangal into a spice paste.
  • Heat enough oil in a frying pan for deep frying. Deep fry tempeh until golden brown, drain on wire rack/paper towel. Remove almost all the oil from the frying pan, and leave about 2 tablespoons of oil.
  • Sauté spice paste, lemongrass, and bay leaves until fragrant, about 3 minutes. Add red chillies and sauté until wilted, about 2 minutes.
  • Return the fried tempeh to the pan, season with salt, sugar, and sweet soy sauce. Toss/stir until the tempeh pieces are fully coated with the sweet soy sauce.
  • Turn off heat and serve immediately with steamed white rice. Garnish with fresh chillies, spring onions, roasted peanuts and coriander if desired.
Organic Tempeh
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Organic Tempeh
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