Tempe Mendoan
Tempe mendoan is a traditional Indonesian snack of thinly sliced tempeh, lightly battered and quickly fried. The tempeh remains soft and tender inside, offering a savory and slightly nutty bite. It's often served warm with a spicy sambal or a sweet soy dipping sauce.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 369 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gtempeh, thinly sliced
- 500 mlvegetable oil
batter
- 100 gall-purpose flour
- 20 grice flour
- 2 clovegarlic, minced
- 0.5 tspcoriander powder
- 0.25 tspturmeric powder
- 0.5 tspsalt
- 0.25 tspwhite pepper
- 1 pcsscallion, thinly sliced
- 150 mlwater
Equipment
wok · slotted spoon · paper towels · skillet · wire rack · mixing bowl · cutting board · knife · whisk
The method
Step by step
- 1
Prepare the tempeh by slicing it very thinly, about 2-3mm thick. You should get 10-12 pieces from a standard block.
About 5 min
Cook’s note: Using a sharp knife will help achieve even, thin slices.
- 2
In a medium bowl, combine the all-purpose flour, rice flour, minced garlic, coriander powder, turmeric powder, salt, and white pepper.
About 1 min
- 3
Gradually add the water to the dry ingredients, whisking continuously until you have a smooth batter with a consistency similar to pancake batter.
About 2 min
Cook’s note: Avoid lumps by adding water slowly and mixing well.
- 4
Stir in the sliced scallion into the batter.
- 5
Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: The oil is hot enough when a drop of batter sizzles immediately.
- 6
Dip each slice of tempeh into the batter, ensuring it is fully coated.
About 2 min
Cook’s note: Allow any excess batter to drip off before frying.
- 7
Carefully place the battered tempeh slices into the hot oil, frying a few pieces at a time to avoid overcrowding the pan.
- 8
Fry for 1-2 minutes on each side, or until the batter is lightly golden and crispy but the tempeh remains soft inside. This is a quick fry, so do not overcook.
About 4 min
Cook’s note: Mendoan means 'half-cooked' or 'under-fried', so don't let it get too dark.
- 9
Remove the fried tempeh mendoan from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Serve immediately while warm for the best taste and texture.
Per serving
Nutrition
- Calories
- 369kcal
- Protein
- 15g
- Carbs
- 30.6g
- Fat
- 22.3g
- Fibre
- 1.2g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tempeh mendoan in an airtight container in the refrigerator.
Reheat in a toaster oven or air fryer for a few minutes until crispy again.
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