Tempeh Mendoan (Indonesian Batter Fried Tempeh)
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh
- Cooking oil for deep-frying
Batter:
- All purpose flour
- 1/4 cup rice flour
- 1/2 tbsp baking powder
- 1 tsp salt
- 1 clove garlic finely minced
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 stalk scallion finely chopped
- Water
Steps:
- Cut the tempeh into thin wide slices.
- Preheat about 2 inches of oil in deep pot for deep frying. While the oil is heating, mix all the ingredients for batter. For flour and water, add to the consistency like pancake mixed. Stir to mix everything.
- Coat each slice of the thin tempeh with batter and carefully lower into the hot oil. Let it fry until golden brown on one side and then use a tong to carefully flip to other side. The idea is just to fry until the batter is crispy, but the tempeh inside isn’t necessarily all crispy and dry.
- Remove from the oil into an absorbent paper towel. Repeat the rest and then serve with sweet soy sauce and green/red small chili pepper.
Indian Style Yellow Curry Tempeh
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh
- 1 ½ tbs curry powder
- 1 tbs cumin powder
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tbs tandoori masala
- 1 tsp turmeric powder
- 4 cloves shallot and 4 cloves garlic
- 2 tbs vegetable oil
- 5 small potatoes
- 3 tomtoes
- Butter, salt, sugar, ginger, yogurt, Basmati rice, chopped fresh cilantro
Steps:
- Heat the vegetable oil in a pan; add curry powder and a pinch of salt onto the heated oil. Stir fry the cubed tempeh and potatoes. If the tempeh and potatoes turn into brown color, take them out and put them aside.
- Add chopped shallots, garlic, tomatoes, and ginger; then add ½ cup of water.
- Add other ingredients: cumin powder, ground coriander, salt, sugar, cayenne pepper, Tandoori Masala, turmeric powder. Let them cook for a few minutes.
- Lower the heat and add the stir-fried tempeh and potatoes. Add cilantro and let them cook in low heat for about 1 hour. Stir occasionally and add water if needed.
- After 1 hour, add yoghurt and butter to the mixture.
- Serve with basmati rice and sprinkle fresh chopped cilantro on top.
Simple Red CurryTempeh
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh
- 2-3 carrot sticks
- 1 yellow onion
- 1 bottle curry paste
- 1 tomato
- 1 small bag green peas
- 1 coconut milk (optional)
Steps:
- Saute tempeh in hot oil until golden brown (sprinkle with salt). Set aside.
- Saute yellow onion, add curry paste, carrots, a little bit water. Cook until carrots are cooked.
- Add remaining ingredients, coconut milk, and tempeh. Season with salt and sugars to taste.
VeggieSloppy Joe
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh
- 1 cup of corn
- 2 carrots stick (shredded)
- 2 oz butter
- 10 clove garlic (minced)
- ½ red onion (chopped)
- ½ bottle ketchup
- 1 cup of water (add more to desired sauce consistency)
- Oregano, salt, sugar, pepper
- Burger bun
Preparing the tempeh:
- Diced tempeh into small chunk
- Melt 1 oz buter and stir fried the tempeh until light brown. Set aside
Sauces:
- Melt 1 oz butter on a medium pan and add garlic. Stir a little bit and then add water, ketchup, and carrots. Seasoned with oregano, salt, sugar, pepper to taste.
- Stir occasionally until boiling.
- Add the tempeh to the sauce.
- Once ready, add the sauce and pickles to the burger bun to create Wiwas Tempeh’s Sloppy Joe.
Vegan Bolognese Tempeh
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh
- 1 cup of mushroom
- 2 carrots stick (shredded)
- 2 oz butter
- 10 clove garlic (minced)
- ½ red onion (chopped)
- 6 oz of tomato paste
- 1 cup of water (add more to desired sauce consistency)
- Oregano, salt, sugar, pepper
- Spaghetti
Preparing the tempeh:
- Diced tempeh into small chunk
- Melt 1 oz buter and stir fried the tempeh until light brown. Set aside
Sauces:
- Melt 1 oz butter on a medium pan and add garlic. Stir a little bit and then add water, tomato paste, and carrots. Seasoned with oregano, salt, sugar, pepper to taste.
- Stir occasionally until boiling.
- Add the tempeh to the sauce.
- Cook the spaghetti according to package instruction.
- Serve with the grated parmesan cheese and chopped parsley if desired.
Tempeh Fritter
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh, diced into small chuck
- cooking oil for deep-frying
Batter:
- All purpose flour
- 8 cloves garlic finely minced
- ¼ red onion, chopped
- 5 stalks of celery, chopped
- 5 stalks of green onion finely chopped
- Coriander to taste
- Water
Steps:
- Preheat about 2 inches of oil in deep pot for deep frying. While the oil is heating, mix tempeh and all the batter ingredients. For flour and water, add to the consistency like pancake mixed. Stir to mix everything. The batter should be thick enough to spoon. If it is too runny, just add more flour.
- Get a scoop of the mixed batter using a table spoon into the pot. Give some space for the batter to expand and repeat the same steps. Let it fry until golden brown on one side and then use a tong to carefully flip to other side.
- Remove from the oil into an absorbent paper towel. Repeat the rest and then serve with green/red small chili pepper.
Vegetarian Texas Style Taco Soup Tempeh
Ingredients:
- 8 oz (1 pack) of Wiwas Tempeh, diced into small chuck
- 1/2 onion
- a tsp of minced garlic
Preparing the Tempeh:
- In a pan of olive oil, sauté onion, garlic, and add diced tempeh to give it brownish color
Soup Ingredients:
- 1 can (15.25 oz) of corn
- 1 can (15.5 oz) of hominy
- 1 can (16 oz) of pinto beans
- 1 can (15 oz) of ranch style beans
- 1 can (10 oz) of rotel (mild or hot as desired)
- 1 can (14.5 oz) of diced tomatoes
- 1 packet (1 oz) of ranch dressing and seasoning mix
- 1 packet (1 oz) taco seasoning mix (mild or hot as desired)
Soup:
- Mix soup ingredients into pot, bring it to boil
- Then add tempeh, ranch dressing, and taco seasoning. Stir well until thoroughly mixed
Healthy and Tasty Food...
Besides its health benefits, tempeh is also very tasty. Tempeh can be cooked with any of your favorite recipes. Please check out Wiwas Tempeh recipes here.
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