top of page

Sticky Asian Tempeh




  • Plain Tempeh (1 packet, 300g)

  • Oil for frying plus 1 table spoon for sauce

  • 1 clove of garlic, minced

  • ½ onion, diced

  • ½ cup sweet soy sauce (we recommend ABC Kecap Manis)

  • ¼ cup brown sugar

  • 1 ½ tablespoons fish sauce

  • 1 lime

  • Chilli (as much or as little as desired)

  • 1 teaspoon toasted sesame seeds




  • Remove tempeh from package. Cut tempeh into small batons. Blot dry with paper towel.

  • In large wok or pot heat about 10 – 15 cm of oil until a wooden spoon bubbles when dipped in.  Carefully place tempeh cubes into hot oil, only adding small portions at a time.

  • Immediately move tempeh around gently ensuring the batons do not touch each other as they will stick together.

  • Cook until golden brown (approximately 8 minutes). Drain on paper towel.

  • In a Wok, add 1 table spoon of oil, onions, chilli and garlic. Stir gently on medium heat to brown lightly.

  • Add fried tempeh and cover with sweet soy sauce, sugar, fish sauce, lime juice and chili. Toss to coat cubes. Turn heat to high and allow sauce to thicken (roughly 2 minutes).

  • Turn heat off and sprinkle with toasted sesame seeds.

  • Serve with hot boiled rice or eat as a snack!

bottom of page