If you're a fan of tempeh, then you’ll love this fragrant and flavorful Indonesian classic — tempe orek. It's one of the most beloved tempeh recipes in Indonesia, and a must-try for anyone exploring the world of plant-based tropical cooking.
I’ve shared a few delicious tempeh creations on the blog already — like this bold and tangy vegan tempeh salad, the umami-packed tomato tempeh stir-fry, and the subtly sweet tempeh bacem. But tempe orek holds a special place — it’s comforting, easy to make, and bursting with aromatic herbs and spices that showcase the best of Indonesian home cooking.
Want more inspiration? Check out all my tempeh recipes here for more air-fryer tempeh and stir-fried tempeh ideas.
Ingredients needed for tempe orek
To make this easy tempe orek recipe, you’ll need:
- 1 block tempeh
- 5 shallots, sliced
- 4 garlic cloves, sliced
- 1 red chilli, sliced
- 3 green chillies, sliced
- 3 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 2cm piece galangal, bruised
- 1 tablespoon tamarind juice
- 1 tablespoon kicap manis (Indonesian sweet soy sauce)
- 1 tablespoon of mushroom seasoning to taste (or ½ teaspoon of salt)
- 2 teaspoon palm sugar (or coconut sugar)
- ½ cup water
- 1 tablespoon coconut oil for cooking
How to make tempe orek
Step-by-step instructions:
- Prep the tempeh
Slice the tempeh into bite-sized cubes. - Cook the tempeh
- You can choose either method below:
- Air fry the tempeh: Lightly spray with coconut oil or any oil of your choice. Air fry at 200°C (390°F) for about 15 minutes, or until golden and crispy. Set aside.
- Shallow fry the tempeh: Pour cooking oil into a pan to a depth of about 1 cm. Heat until hot, then add the tempeh. Fry for about 2 minutes on one side, then flip and fry the other side for another 2 minutes until golden. Remove and set aside.
- Make the base sauce
In a large fry pan, sauté sliced shallots and garlic until fragrant. Add the sliced red and green chillies and a splash of water, letting everything simmer gently until softened and aromatic. - Add aromatics
Stir in bruised lemongrass, galangal, and lime leaves. Sauté for another 1–2 minutes to release all the flavours. - Season the sauce
Pour in the tamarind juice, kicap manis, and palm sugar. Stir everything together to create a sticky, glossy sauce. - Combine
Add your crispy air-fried tempeh to the pan and toss gently until all the cubes are well coated. Season with mushroom seasoning or salt. Turn off the heat and serve warm with rice.
Watch me make tempe orek on my instagram here!
Tips and tricks for perfecting your tempe orek
- Fresh aromatics matter: Don’t skip the galangal, lemongrass, or lime leaves — they bring essential depth and fragrance.
- Adjust the heat: Use more or fewer chillies depending on your spice preference.
- Sweetness balance: Kicap manis and palm sugar bring sweetness, but you can adjust either one to suit your taste.
Frequently asked questions about tempe orek
Yes! Tempe orek keeps well in the fridge for 3–4 days. Reheat in a fry pan or microwave.
If you don’t have kicap manis, you can mix regular soy sauce with a little molasses or maple syrup. Kicap manis could also be called "dark soy sauce" or "dark sweet soy sauce" in Western countries.
If you can't find galangal you can substitute for ginger.
Let's Make Tempe Orek!
If you loved this recipe, don’t forget to check out my other tempeh recipes like marinated tempeh for your next meal prep or this punchy tempeh salad that’s perfect for hot tropical days. Tempeh is endlessly versatile — and as this tempe orek shows, incredibly delicious too.
Let me know in the comments if you try this one — or tag me on Instagram with your version of tempe orek!
For more easy and healthy recipes like this one you can follow me on YOUTUBE, INSTAGRAM, TIKTOK, and PINTEREST.
Tempe Orek
Ingredients
- 1 block tempeh 100 to 200 grams
- 5 shallots, peeled and diced
- 4 garlic cloves, peeled and thinly sliced
- 1 red chilli, sliced
- 3 green chilli's, sliced
- 3 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 2cm piece galangal, bruised
- 1 tablespoon tamarind juice
- 1 tablespoon kicap manis
- 1 tablespoon mushroom seasoning or ½ teaspoon salt
- 2 teaspoon palm sugar or coconut sugar
- ½ cup water
- 1 tablespoon coconut oil
Instructions
- Prep the tempeh: Slice the tempeh into bite-sized cubes.
Cook the tempeh: You can choose either method below
- Air fry the tempeh: Lightly spray with coconut oil or any oil of your choice. Air fry at 200°C (390°F) for about 15 minutes, or until golden and crispy. Set aside.
- Shallow fry the tempeh: Pour cooking oil into a pan to a depth of about 1 cm. Heat until hot, then add the tempeh. Fry for about 2 minutes on one side, then flip and fry the other side for another 2 minutes until golden. Remove and set aside.
- Make the base sauce: In a large fry pan, sauté sliced shallots and garlic until fragrant. Add the sliced red and green chillies and a splash of water, letting everything simmer gently until softened and aromatic.
- Add aromatics: Stir in bruised lemongrass, galangal, and lime leaves. Sauté for another 1–2 minutes to release all the flavours.
- Season the sauce: Pour in the tamarind juice, kicap manis, and palm sugar. Stir everything together to create a sticky, glossy sauce.
- Combine: Add your crispy air-fried tempeh to the pan and toss gently until all the cubes are well coated. Season with mushroom seasoning or salt. Turn off the heat and serve warm with rice.
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