Fried Tempeh in Flour Stir-Fried with Spicy Seasoning

---

---

Tempe is often an inexpensive ingredient and is frequently used in simple dishes. I’ve tried various tempe-based dishes; yesterday I made tempe cookies, and I thought they tasted so good that even my husband asked me to make them again. This time, it’s not a snack but a side dish to accompany the main course. I prepared this tempe just like a chicken dish because it really is that delicious.

The process doesn’t take long; you just need to prepare simple ingredients like tempeh and flour, along with a few other spices.
This dish is spicy; for those of you who love spicy food, this is a must-try recipe. However, if you don’t like spicy food, it’s best to use milder chili peppers so you can still enjoy it.

Curious about the steps to make it? Let’s check out the recipe below.

---

---

---

Ingredients

---

---

1 block of tempeh
100 grams of all-purpose flour
1 egg
½ teaspoon of salt
½ teaspoon of mushroom bouillon
1 tomato
5 green chilies
5 red chilies
5 bird’s eye chilies
6 shallots
2 cloves of garlic
2 tomatoes
1 stalk of green onion
2 kaffir lime leaves

---

---

---

Instructions

---

Crumble the tempeh by breaking it into small pieces with your hands, then add salt and mushroom broth.

---

---

Add the egg and stir until well combined; add the flour and stir until smooth.

---

---

Then fry in hot oil until golden brown.

---

---

I chopped all the ingredients—the chili peppers, red onions, and garlic—in a food processor.

---

---

Then, sauté the chopped ingredients, then add the diced tomatoes, scallions, and kaffir lime leaves.

---

---

Season with salt and mushroom broth; I used just ¼ teaspoon, but you can adjust to taste. Stir until well combined, then cook until the liquid has reduced, and add the tempeh that has been fried until crispy.

---

---

---

---

Result

---

---

Serve on a plate—look how beautiful it is! Just as it looks, it tastes delicious too. Savory, spicy, and slightly sweet—I added a little granulated sugar because I wanted a touch of sweetness. If you don’t want it, you can skip it—uhh, the spiciness really packs a punch! The combination of the tempeh and the savory seasonings really comes through.

---

---

The texture of the tempeh, which was originally crispy, changes slightly due to the seasoning, but it doesn’t alter the flavor. I enjoy this as a side dish with white rice. Everything is absolutely perfect—I’m sure you’ll love it.

---

---

---

---

---

Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.

---

---

---