Tempeh recipes: from kecap to fresh herbs

Pan-fried tempeh soaks up a mild coconut-ginger sauce, while quickly fried pointed cabbage adds bite. Lime and coriander keep it fresh; rice catches the sauce.

Golden-brown tempeh cubes, sweet and earthy roasted beetroot, and fresh dill yogurt come together in a colorful starter. A few drops of chili oil add a little extra heat to the creamy dip and crispy crust.

Seasoned tempeh and aubergine roast together until golden at the edges and soft inside. Green tahini sauce, fresh yogurt and crispy chickpeas make this a complete meal with contrast in every bite.

Crispy pan-fried tempeh gets a quick glaze of orange, lime and soy sauce. Serve the slices with fresh lemon yogurt, homemade chili oil and airy rice-paper crackers: a colorful starter with sweet-and-sour flavor, heat and crunch.

Spiced, golden-brown tempeh koftas get a fresh counterpoint from tahini yogurt, red onion and mint. Toasted pieces of pita add a crisp contrast.

Thin strips of tempeh are fried until golden brown, then briefly simmered in a sauce of kecap manis, chili, and tamarind. Serve with rice and refreshing cucumber: the sweet, savory, and sour flavors stay nicely balanced.

Golden-brown fried tempeh soaks up a thick, glossy sauce of kecap manis, ginger, garlic and chili. Tamarind adds just enough acidity to balance the sweet-and-savory flavors; rice and fresh cucumber make it a complete meal.

Golden-brown tempeh gets a brief simmer in coconut milk with tamarind, shallot and lemongrass. The sauce is creamy, savoury and slightly tart; white rice makes it a complete main course.

These tempeh skewers develop a dark, sticky coating of tamarind, garlic and chili on the grill. Cool cucumber ribbons and lime add crunch and a sharp contrast. Serve them as a side dish alongside rice or grilled vegetables.

Golden-brown fried tempeh, roughly pounded sambal and cool cucumber: this East Javanese-inspired starter brings heat, freshness and crunch together in every bite.

Firmly pan-fried tempeh gets a thin, sticky coating of ketjap and lime. Green sambal, fresh cucumber and rice keep the dish balanced with heat, tang and crunch.

Thin slices of golden-fried tempeh are served with a smooth, lightly tangy cream of peanut, tamarind and lime. Cucumber ribbons and cilantro keep it fresh; crisp-fried shallot adds extra crunch to every bite.

In this Java-inspired botok, crumbled tempeh is mixed with coconut, chili and fragrant spices. The banana leaf keeps the filling tender as it steams; a quick turn on the grill adds extra aroma to the wrapping. Serve with rice and green beans.

Crispy fried tempeh, cool cucumber and a fresh yogurt sauce turn sourdough bread into a satisfying lunch. Pickled red onion adds just enough acidity to bring everything into balance.

Hearty rice cakes, tempeh and vegetables in a fragrant coconut broth with turmeric, ginger and lemongrass. Serve this Malaysian lontong with sambal, so everyone can choose how much heat they want.

Thin strips of tempeh are fried until crisp, then coated in a glossy tamarind, palm sugar and chili sauce. Peanuts add extra crunch. Serve this Indonesian side dish with rice and vegetable dishes, and ideally bring it straight to the table.

Thin slices of tempeh are fried until golden brown, then coated at the last minute in a glossy, tangy-savoury glaze of tamarind, soy sauce and honey. Served with rice, cool cucumber ribbons, coriander and mint, this main course offers plenty of contrast without many complicated steps.

Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.

Gently simmered tempeh takes on a spiced, sweet-savory flavor from gula jawa, ketjap manis, galangal and coriander. Briefly fry the slices afterward for a sticky exterior. Served with a sharp lime sambal, this makes a distinctly Indonesian starter or a dish for a rijsttafel.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Crisp-fried tempeh, juicy pineapple and crunchy cabbage come together in soft wraps. The creamy peanut dressing with lime and sambal balances sweetness, savoriness, acidity and heat.

Thinly sliced tempeh with cumin, coriander and lemon cooks up golden brown, with firm, crisp edges. Tucked into warm flatbread, it pairs with creamy tahini sauce, tangy red cabbage and fresh parsley.

Crispy fried tempeh with ginger, lime and sesame gets a fresh counterpoint from apple and cabbage. Served on hearty rye bread, it makes a lunch full of savory, nutty flavors and plenty of crunch.

Thin slices of tempeh in a seasoned, light batter: mendoan is fried only briefly, so the outside is just cooked and the tempeh stays soft. Serve warm with kecap manis, lime and green rawit chilies.