Fried Tempeh
Crispy golden tempeh tossed with fresh chilies, lime, and salt—a simple Indonesian-inspired side that's savory, tangy, and a little spicy.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
comfortingquickindonesianveganvegetariangluten-freedairy-freetempeh
Ingredients
- 8 ounces tempeh
- 2 green chilies
- 2 red chilies
- 1 lime
- ½ teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- 1
Slice tempeh into 1/4-inch thick pieces. Pat dry with paper towels.
- 2
Heat oil in a skillet over medium-high. Fry tempeh in batches until golden and crisp, about 3 minutes per side.
- 3
Drain on paper towels. Thinly slice chilies; remove seeds for less heat.
- 4
In a bowl, toss hot tempeh with chilies, salt, and a squeeze of lime juice.
- 5
Serve immediately with extra lime wedges on the side.
Tools you’ll need
- skillet
- knife
- cutting board
- paper towels
- mixing bowl
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