Fit Tempeh Orek – Indonesian Sweet-Spicy Tempeh

Name: Fit Tempeh Orek – Indonesian Sweet-Spicy Tempeh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Indonesian
Ingredients: 250 g tempeh, cut into thin matchsticks; 2 tablespoons vegetable oil; 3 garlic cloves, finely chopped; 3 shallots, thinly sliced; 2 red chilies, thinly sliced; 3 tablespoons kecap manis (sweet soy sauce); 1 tablespoon soy sauce; 1 tablespoon palm sugar (or brown sugar); 1 teaspoon tamarind paste dissolved in 2 tablespoons water; 1/2 teaspoon salt

Crispy tempeh strips stir-fried in a sweet, savory and spicy Indonesian soy glaze.

Total: 30 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 320 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Fit Tempeh Orek – Indonesian Sweet-Spicy Tempeh contains 320 calories per serving: 22 g protein, 24 g carbohydrate and 16 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

This Indonesian orek tempe turns humble tempeh into crispy strips coated in a glossy sweet-savory soy glaze with a gentle chili kick. Packed with plant protein and ready in under 30 minutes, it is a satisfying vegan meal that works over rice or alongside fresh vegetables.

Method

1
Pat the tempeh strips dry with paper towels. Heat 1 tablespoon of oil in a pan over medium-high heat and fry the tempeh until golden and crisp, about 5-6 minutes, then remove and set aside.
2
Add the remaining oil to the same pan and sauté the shallots and garlic until fragrant and softened, about 2 minutes.
3
Add the sliced chilies and stir-fry for another minute.
4
Pour in the kecap manis, soy sauce and palm sugar, stirring until the sugar dissolves into a glossy glaze.
5
Add the tamarind water and let the sauce simmer and thicken for 1-2 minutes.
6
Return the crispy tempeh to the pan and toss until every strip is coated in the glaze.
7
Season with salt, cook for 1 more minute until sticky, then serve warm.

Tips

Steam the tempeh for 5 minutes before frying to remove any bitterness and help it absorb the glaze.
For extra crunch, fry the tempeh in a little more oil and drain on paper towels before glazing.
Serve over brown rice or with steamed vegetables for a balanced, protein-rich meal.

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