Tempeh Bacem, Braised Tempeh in Spices

A Tempeh Bacem recipe, which is braised tempeh in aromatic spices with sweet, savory flavours. A protein rich, plant-based tempeh recipe.

Course Dinner

Cuisine High Protein Vegan, indonesian, Vegan

Keyword Tempeh, Tempeh Recipes

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 424kcal

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

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.

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 the tempeh hot with rice, fresh chilies, and coriander leaves for garnish.