Tempeh Bacem is a traditional Indonesian dish that is braised tempeh in aromatic spices with sweet and savoury flavours. it is a plant-based recipe that is perfect for anyone looking to enjoy a comforting, protein-rich meal that’s bursting with authentic Southeast Asian flavors. Whether you shallow fry or air fry the tempeh, the result is a dish that’s crispy on the outside, tender on the inside, and irresistibly flavorful.

I love cooking with tempeh and there are so many ways to enjoy tempeh! Here are a few more ideas from me on how to enjoy tempeh:
- Marinated tempeh: a simple recipe for baked tempeh that can be added to any salad or rice dish.
- Air fryer tempeh: the most simple way to enjoy tempeh is to make it in the air fryer. This can be enjoyed as a snack on it's own or added to any salad or rice dish.
- Tomato Tempeh Stir fry: a totally non traditional way to enjoy tempeh. I copied (or at least tried to) this dish from an Indonesian lady that made this for me whilst on a diving trip on a remote island in North Sulawesi.
- Tempeh Salad With Tahini: my most favourite tempeh salad recipe! I used to make this salad for meal prep all the time during my Kuala Lumpur corporate work office time! My second favourite tempeh salad is this meal prep tempeh salad that I would also make when I was feeling a bit lazy!
Please note that this recipe takes inspiration from this YouTube video and from the comment section on my IG. Thanks to everyone that has sent me their family recipes on Instagram!
Why You’ll Love This Recipe
I love this recipe for 3 reasons:
- It's super tasty
- It's a healthy source of plant protein
- It's one of the most popular ways to enjoy tempeh in Indonesia!
Tempeh is becoming increasingly popular in Western countries but many are still not aware of how the country that invented tempeh intended for this protein rich food to be enjoyed!
How to Make Tempeh Bacem, a Delicious Tempeh Dinner Recipe
This braised tempeh recipe involves simmering tempeh in a fragrant coconut water mixture infused with spices, then frying it to perfection. It’s a versatile dish that pairs wonderfully with steamed rice, fresh chilies, and fresh coriander leaves for a wholesome meal.

Ingredients Needed for This Braised Tempeh Recipe
Here’s a breakdown of the ingredients you’ll need for this braised tempeh recipe:
- Tempeh (550 grams): The star of the dish, tempeh provides a firm texture and nutty flavor.
- Shallots (20): Adds an aromatic base to the spice paste.
- Garlic Cloves (5): Essential for flavour
- Palm Sugar (20 grams): Brings a natural sweetness that balances the savory elements.
- Galangal (3 cm): A fragrant spice, key to the dish.
- Coriander Seeds (1 tbsp): Provides a warm, earthy spice to the dish.
- Coconut Water (5 cups): The cooking liquid that infuses the tempeh with subtle sweetness and depth.
- Tamarind Juice (2 tsp): Adds a tangy and sour flavour.
- Kicap Manis (4 tbsp): A dark, sweet soy sauce that enhances the flavour.
- Bay Leaves (3): Adds a subtle herbal aroma.
- Vegetable Oil: For frying the tempeh to golden perfection.
Optional for serving:
- Fresh Coriander Leaves: A vibrant garnish.
- Fresh Chili: Adds heat and color.
- White Rice: A neutral base to enjoy with the tempeh bacem.
How to Make Tempeh Bacem, a Boiled Tempeh Recipe
Ingredients
- 550 grams tempeh
- 20 shallots
- 5 garlic cloves
- 20 grams palm sugar
- 3 cm galangal
- 1 tablespoon coriander seeds
- 5 cups coconut water
- 2 teaspoon tamarind juice
- 4 tablespoon kicap manis
- 3 bay leaves
- Vegetable oil for frying
Optional for serving:
- Fresh coriander leaves
- Fresh chili
- White rice
Instructions
- Prepare the Ingredients: Slice the tempeh into triangles or rectangles about 3 cm x 3 cm in size. Peel the shallots and garlic. Slice the galangal and palm sugar.
- Make the Spice Paste: Add the shallots, garlic, galangal, and coriander seeds to a food processor. Blend until a paste is formed, scraping down the sides as needed.
- Cook the Tempeh: In a large pot or pan, combine the spice paste, coconut water, tamarind juice, kicap manis, and bay leaves. Stir well and add the tempeh. Bring to a boil, then reduce to a simmer. Cook until the liquid has reduced, about 20 minutes, stirring occasionally.
- Fry the Tempeh:
- Traditional Pan Frying: Heat a small amount of vegetable oil in a frying pan. Add the tempeh and cook for about 3 minutes on each side until crispy.
- Air Fryer Option: Add the tempeh to an air fryer and cook at 180°C (356°F) for 8 minutes.
- Serve: Serve the tempeh hot with rice, fresh chilies, and coriander leaves for garnish.



Tips and Tricks for Perfecting Your Tempeh Bacem
- Use fresh coconut water for the best flavor.
- Ensure the spice paste is blended smoothly for even distribution.
- For extra crispiness, let the tempeh cool slightly before frying.
- Adjust the sweetness and saltiness by tweaking the palm sugar and kicap manis to your taste.
- If using an air fryer, lightly coat the tempeh with oil for a golden finish.
Frequently Asked Questions About Tempeh Recipes
Yes, but the texture and flavor will differ. Tempeh’s nutty taste and firm texture are unique. If you are using tofu, make sure to use extra firm tofu. Soft tofu will fall apart and turn to mush.
Kicap Manis or Kecep Manis, is a dark soy sauce that is commonly used in South East Asian cuisine. It is a dark sweet sauce that is similar to soy sauce but sweet and a little bit sticky.
If you can't find Kicap Manis at your local grocery store or local asian grocery store, you can mix 3 part soy sauce to 1 part molasses (such as black strap molasses).
Refrigerate in an airtight container for up to 3 days. Reheat in a pan or air fryer.
Variations
- Spicy Tempeh Bacem: Add extra fresh chilies or chili flakes to the spice paste.
- Low-Sugar Version: Reduce the palm sugar for a less sweet dish.
- Pan Fry vs Air Fryer: Instead of shallow frying in a pan, try using the air fryer instead for an oil free version of this recipe.
Let's Make Tempeh Bacem!
If you liked this recipe then please leave me a comment below. I love hearing from you! For more easy and healthy recipes like this one you can follow me on YouTube, Instagram, TikTok, and Pinterest. Enjoy!

Tempeh Bacem, Braised Tempeh in Spices
Ingredients
- 550 grams tempeh
- 20 shallots
- 5 garlic cloves
- 20 grams palm sugar
- 3 cm galangal
- 1 tablespoon coriander seeds
- 5 cup coconut water fresh or bottled can be used
- 2 teaspoon tamarind juice
- 4 tablespoon kicap manis this is a dark sweet soy sauce, refer to blog notes for alternatives
- 3 bay leaves
- vegetable oil for frying
Optional for serving
- fresh coriander leaves
- fresh chilli's
- white rice
Instructions
- Prepare the Ingredients: Slice the tempeh into triangles or rectangles about 3 cm x 3 cm in size. Peel the shallots and garlic. Slice the galangal and palm sugar.
- Make the Spice Paste: Add the shallots, garlic, galangal, and coriander seeds to a food processor. Blend until a paste is formed, scraping down the sides as needed.
- Cook the Tempeh: In a large pot or pan, combine the spice paste, coconut water, tamarind juice, kicap manis, and bay leaves. Stir well and add the tempeh. Bring to a boil, then reduce to a simmer. Cook until the liquid has reduced, about 20 minutes, stirring occasionally.
Fry The Tempeh
- Traditional Pan Frying: Heat a small amount of vegetable oil in a frying pan. Add the tempeh and cook for about 3 minutes on each side until crispy.
- Air Fryer Option: Add the tempeh to an air fryer and cook at 180°C (356°F) for 8 minutes.
Serve
- Serve the tempeh hot with rice, fresh chilies, and coriander leaves for garnish.
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