Tempe Penyet: Javanese Smashed Fried Tempeh is a soy-free Indonesian tempeh dish made with fresh, fermented chickpea tempeh instead of soy.
4 servings · About 35 min · Soy-free
Why fermented chickpea tempeh
Because our tempeh is cultured from chickpeas rather than soybeans, it brings a mild, savory, nutty base that carries bold flavors well and keeps the whole dish soy-free.
Ingredients
- 1 lb fresh tempeh, sliced ½” thick
- Marinade: 3 cloves garlic
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tbsp water (work into paste)
- Sambal penyet: 6 to 10 fresh red bird’s eye chilies
- 3 cloves garlic
- 3 shallots
- ½ tsp terasi, see note
- 2 roma tomatoes
- 1 tbsp lime juice
- ½ tsp salt
- ½ tsp sugar
- neutral oil for frying
Instructions
- Marinate. Coat tempeh in spice paste. 20 min.
- Fry. ¼” neutral oil, skillet, medium-high. Fry tempeh 3 to 4 min per side until golden and crispy. Drain on rack.
- Smash (the penyet step). While still hot, place each slice on a cutting board. Press firmly with the flat bottom of a heavy cup until the tempeh cracks and flattens slightly, not pulverized, just cracked open. Exposes interior to sambal.
- Make sambal. shallots until charred and soft, 5 to 8 min. Transfer to mortar with garlic and terasi. Pound to coarse sambal, leave texture. Season with lime, salt, sugar. Should be fiery, savory, bright.
- Serve. Place smashed tempeh directly on top of sambal. Steamed rice and sliced cucumber alongside.
Chef note: Penyet means “smashed” in Javanese. The smashing exposes the interior, eat by pressing tempeh down into sambal with each bite.
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
Terasi = SHELLFISH (has note above for a complete replacement).
Frequently asked questions
Is Tempe Penyet: Javanese Smashed 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.
Is this recipe gluten-free?
The tempeh is gluten-free and this recipe is gluten-free as written. Just double-check any store-bought sauces or condiments you add.
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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