Fried Tempeh with Garlic and Coriander
This simple fried tempeh is crisp at the edges, savory all the way through, and ready for rice bowls, salads, noodles, or snacking. A short soak in garlic, tamari, and coriander gives the tempeh more flavor before it is浅
- Total time
- 37 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 25mCook 12mIndonesian-inspiredVegan Recipes
Fried tempe, often spelled tempeh in English, starts with a firm cake of fermented soybeans. It has a nutty flavor, a chewy bite, and enough protein to make a simple meal feel complete.
This version is inspired by Indonesian tempe goreng, but it uses easy pantry ingredients. The tempeh is sliced thin, soaked briefly in a garlicky coriander marinade, then pan-fried until golden.
Serve it hot with steamed rice and cucumbers, tuck it into a wrap, or use it as a crisp topping for a vegetable bowl.
01What you'll need
Ingredients
9 items · 4 servings
- 8 ounces tempeh, cut into 1/4-inch-thick slices
- 2 tablespoons low-sodium tamari
- 1/2 cup water
- 2 garlic cloves, finely grated or minced
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil, such as avocado, canola, or peanut oil
- Lime wedges, for serving, optional
02How to make it
Step-by-step
1. Slice the tempeh
Cut the tempeh into thin rectangles, about 1/4 inch thick. Thinner pieces get crisp faster and soak up more flavor.
2. Mix the marinade
In a shallow dish, stir together the tamari, water, garlic, coriander, turmeric, and black pepper. A shallow dish helps the tempeh sit in the marinade instead of stacking too high.
3. Soak the tempeh
Add the tempeh slices and turn them to coat. Let them sit for 15 minutes, turning once halfway through. This is a quick marinade, which means the food rests in a seasoned liquid to pick up flavor.
4. Drain and pat dry
Lift the tempeh from the marinade and let the extra liquid drip off. Pat the pieces lightly with a clean towel. Drier tempeh browns better and splatters less in the pan.
5. Heat the oil
Place a large skillet over medium heat and add the oil. When the oil shimmers, add the tempeh in a single layer. If your pan is small, cook in two batches so the pieces fry instead of steam.
6. Fry until golden
Cook for 3 to 4 minutes on the first side, then flip and cook for 2 to 4 minutes more. The tempeh should be golden brown with crisp edges. Lower the heat if the garlic bits begin to darken too quickly.
7. Drain and serve
Transfer the fried tempeh to a paper towel-lined plate or a wire rack. Serve warm with lime wedges if you like a little brightness.
03From our kitchen
Cook's tips
- Make-ahead: Slice and marinate the tempeh up to 1 day ahead. Keep it covered in the refrigerator, then drain and pat dry before frying.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The tempeh will soften as it sits, but it still tastes good in bowls and wraps.
- Reheating: Re-crisp leftovers in a skillet over medium heat for 2 to 3 minutes per side, or use an air fryer at 350°F for 3 to 5 minutes.
- Swap the seasoning: Use soy sauce instead of tamari if gluten is not a concern. Add a pinch of chili flakes, smoked paprika, or ginger for a different flavor.
- Oil note: Tempeh needs a thin layer of oil to brown well. If the pan looks dry while cooking, add another teaspoon, but avoid crowding the skillet.
- For less bitterness: Some tempeh has a stronger fermented flavor. Steam the block for 8 to 10 minutes before slicing, then marinate and fry as directed.
Cook's note
Nutrition is an estimate per serving, calculated from the listed ingredients using standard USDA-style values and counting the full 2 tablespoons of oil used for frying. Actual sodium may be lower if some marinade is left behind.
04Frequently asked
Questions & answers
Is fried tempeh the same as fried tofu?
No. Tofu is made from soy milk curds, while tempeh is made from whole fermented soybeans pressed into a firm cake. Tempeh tastes nuttier and has a chewier texture.
Do I have to steam tempeh before frying it?
You do not have to, but steaming can mellow a strong or slightly bitter tempeh. If you are new to tempeh, steaming the block for 8 to 10 minutes before slicing is a helpful step.
Can I make this recipe gluten-free?
Yes, use gluten-free tamari and check the tempeh package. Plain soy tempeh is usually gluten-free, but some varieties include grains such as barley.
Why is my tempeh not getting crisp?
It may be too wet, the pan may be crowded, or the heat may be too low. Pat the slices dry, fry in a single layer, and give the pieces time to brown before flipping.
What should I serve with fried tempeh?
Serve it with steamed rice, cucumber slices, sautéed greens, noodles, peanut sauce, sambal, or a simple salad. It also works well in wraps and grain bowls.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat2 g
- 10%
- Cholesterol0 mg
- 0%
- Sodium356 mg
- 15%
- Total Carbohydrate5 g
- 2%
- Dietary Fiber3 g
- 11%
- Total Sugars0 g
- Protein13 g
- 26%
- Vitamin D0 mcg
- 0%
- Calcium69 mg
- 5%
- Iron1.7 mg
- 9%
- Potassium272 mg
- 6%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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