Tempe Bacem: Javanese Sweet Braised Tempeh is a soy-free Indonesian tempeh dish made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
4 servings · About 45 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
Fermented chickpea tempeh is the backbone here: soy-free, nutty, and protein-dense, with a firm bite that crisps and browns instead of falling apart.
Ingredients
- 1 lb fresh tempeh, sliced ½” thick
- 1½ cups water
- ½ cup coconut milk
- 2¼ tbsp kecap manis (sweet soy sauce)
- 2 tbsp palm sugar or brown sugar
- 3 cloves garlic, minced
- 3 shallots, minced
- 1” galangal (or ginger), bruised
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 1 tsp ground coriander
- ½ tsp salt
- neutral oil for shallow frying
Instructions
- Braise. Combine water, coconut milk, kecap manis, palm sugar, garlic, shallots, galangal, lemongrass, bay leaves, coriander, salt in wide saucepan. Add tempeh single layer.
- Simmer. Bring to gentle simmer, medium heat. Cook 25 to 30 min, turning once or twice, until liquid almost completely absorbed and tempeh deeply colored. Check at 20 min, fresh tempeh absorbs faster. Goal: mostly-dry, not wet.
- Fry. Thin film of oil, separate skillet, medium-high. Fry braised tempeh 2 to 3 min per side until caramelized and slightly sticky.
- Serve with steamed rice.
Chef note: Standard bacem uses 3 tbsp kecap manis, this uses 2¼ tbsp (25% less) because fresh tempeh has savory depth that commercial lacks. Bacem is deeply savory-sweet and unlike anything in Western cooking.
Make it with
This pairs with Fresh Tempeh. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Simple Pan-Seared Tempeh.
Allergen swaps
Kecap manis contains SOY and WHEAT → for soy-free/wheat-free: use coconut aminos + 1 tsp coconut sugar + ½ tsp molasses to approximate kecap manis sweetness.
Frequently asked questions
Is Tempe Bacem: Javanese Sweet Braised Tempeh soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Do I need to steam the tempeh first?
For this recipe, yes. A short steam softens the chickpea tempeh and opens its texture so it takes on the seasoning. It is worth the extra step.
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