Country
Indonesia
Indonesia · Indonesian
Tempeh Orek
Sweet-savory Indonesian tempeh stir-fry with soy glaze and chili.
- Indonesian
- 35 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Tempeh strips glazed with soy sauce, sugar, garlic and chili.
Tempeh and soy sauce are declared as soy sources; soy sauce also declares gluten.
Version
Contains
Ingredients
- 450 g tempeh Contains soy.
- 35 ml soy sauce Contains soy and gluten.
- 25 g brown sugar
- 3 garlic cloves
- 100 g shallot or onion
- 8 g fresh chili
- 35 ml neutral oil
- 15 ml lime juice
- 600 g cooked rice
Cooking method
Pan
- Brown tempeh
Cook tempeh strips in oil until golden.
- Cook aromatics
Add shallot, garlic and chili and cook until fragrant.
- Glaze
Add soy sauce and sugar and toss until the tempeh is coated.
- Finish
Add lime juice and cook briefly until glossy.
- Serve
Serve with cooked rice.
Frequently asked questions
Can I reduce the sweetness?
Yes. Use less sugar and reduce the glaze a little longer.
Why is soy declared twice?
Both tempeh and soy sauce are soy-based ingredients.
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