Tempe Mendoan: Soft Batter-Fried 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 30 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
This recipe is built on our fresh chickpea tempeh, which is fermented rather than pasteurized, so the culture stays active and the flavor stays full. It is naturally soy-free and holds its texture through cooking.
Ingredients
- 1 lb fresh tempeh, sliced paper-thin (⅛” or thinner)
- Batter: ½ cup rice flour
- 2 tbsp AP flour
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ½ tsp salt
- 1 clove garlic, minced to paste
- 1 stalk green onion, very thin-sliced
- ½ cup + 2 tbsp water (adjust, batter coats a spoon but drips off slowly)
- Dipping sauce: 3 tbsp kecap manis + 1 tsp sambal oelek + 1 tsp lime juice, stirred
Instructions
- Batter. Combine all, adding water gradually until smooth medium-thick batter, thicker than crêpe batter but thinner than pancake batter.
- Slice tempeh paper-thin, a cold block (20 min in freezer) helps. Fresh tempeh slices cleanly at ⅛”.
- Fry. Heat 1” neutral oil to 350°F. Dip each slice in batter to coat. Fry 1.5 to 2 min per side. Important: mendoan is intentionally NOT crispy. Soft, slightly chewy batter is correct, pull at 1.5 min for the authentic version.
- Drain briefly on paper towels. Serve immediately.
Chef note: Mendoan is defined by its soft batter, a texture feature, not a mistake. If you fry until crispy, it becomes tempe goreng tepung, a different preparation. Paper-thin slices are much easier from fresh tempeh.
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
AP flour contains WHEAT → use all rice flour (double the rice flour, omit AP flour). Kecap manis in dipping sauce → see Tempe Bacem allergen note for soy-free/wheat-free sub.
Frequently asked questions
Is Tempe Mendoan: Soft Batter-Fried 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.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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