Tempe in Sweet Soy Sauce (Tempe Bacem)

Tempe in Sweet Soy Sauce (Tempe Bacem)

Tempeh simmers in sweet soy and spiced coconut water, then fries until the edges caramelize.

Total 55 min Makes 4 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This Javanese favorite poaches tempeh in a fragrant broth of sweet soy sauce, garlic, and coriander until the liquid reduces and flavor penetrates deep into the beans. A quick fry afterward crisps the edges while keeping the center tender, making it a satisfying side for steamed rice and sambal.

Ingredients

  • 14 ounces tempeh, cut into rectangular slabs
  • 1 1/2 cups water
  • 1/3 cup sweet soy sauce (kecap manis)
  • 4 cloves garlic, smashed
  • 3 shallots, peeled and smashed
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 slice galangal, smashed
  • 1 tablespoon palm sugar, grated
  • 1 teaspoon salt
  • 1/2 cup vegetable oil, for frying

Method

  1. In a 9-inch skillet or wide saucepan, combine the water, sweet soy sauce, garlic, shallots, ground coriander, bay leaf, galangal, palm sugar, and salt. Stir to dissolve the sugar and salt.

  2. Add the tempeh slabs to the pan in a single layer, spooning the liquid over the top to coat.

  3. Bring the liquid to a simmer over medium heat, then reduce heat to low and cook uncovered, turning the tempeh occasionally, until the liquid has mostly reduced and absorbed into the tempeh, 30 to 35 minutes.

  4. Remove the tempeh from the pan and discard the bay leaf and galangal slice. Let the tempeh cool slightly and dry on a plate for 5 minutes.

  5. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  6. Fry the tempeh slabs in batches until deeply golden and caramelized at the edges, 2 to 3 minutes per side.

  7. Transfer the fried tempeh to a paper towel-lined plate to drain briefly before serving warm with steamed rice and sambal.

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    Tempe in Sweet Soy Sauce (Tempe Bacem)

    This Javanese favorite poaches tempeh in a fragrant broth of sweet soy sauce, garlic, and coriander until the liquid reduces and flavor penetrates deep into the beans. A quick fry afterward crisps the edges while keeping the center tender, making it a satisfying side for steamed rice and sambal.

    55 min 4 servings 285 cal

    Ingredients

    • 14 ounces tempeh, cut into rectangular slabs
    • 1 1/2 cups water
    • 1/3 cup sweet soy sauce (kecap manis)
    • 4 cloves garlic, smashed
    • 3 shallots, peeled and smashed
    • 1 teaspoon ground coriander
    • 1 bay leaf
    • 1 slice galangal, smashed
    • 1 tablespoon palm sugar, grated
    • 1 teaspoon salt
    • 1/2 cup vegetable oil, for frying

    Method

    1. 1

      In a 9-inch skillet or wide saucepan, combine the water, sweet soy sauce, garlic, shallots, ground coriander, bay leaf, galangal, palm sugar, and salt. Stir to dissolve the sugar and salt.

    2. 2

      Add the tempeh slabs to the pan in a single layer, spooning the liquid over the top to coat.

    3. 3

      Bring the liquid to a simmer over medium heat, then reduce heat to low and cook uncovered, turning the tempeh occasionally, until the liquid has mostly reduced and absorbed into the tempeh, 30 to 35 minutes.

    4. 4

      Remove the tempeh from the pan and discard the bay leaf and galangal slice. Let the tempeh cool slightly and dry on a plate for 5 minutes.

    5. 5

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    6. 6

      Fry the tempeh slabs in batches until deeply golden and caramelized at the edges, 2 to 3 minutes per side.

    7. 7

      Transfer the fried tempeh to a paper towel-lined plate to drain briefly before serving warm with steamed rice and sambal.