Tempe Mendoan

Ingredients

• 1 block firm tempeh, 8 oz block
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ¾ cup water
• 4 cloves garlic cloves
• ½ teaspoon ground turmeric
• ¾ teaspoon kosher salt
• ¼ teaspoon white pepper, ground
• 2 cups vegetable oil, for frying

Instructions

1. 1

   Slice the tempeh block crosswise into 1/4-inch-thick rectangles — aim for about 12 slices total. Thin slices are key because they'll fry through quickly and get the crispiest edges.

2. 2

   Peel and finely mince 4 garlic cloves with a knife or microplane, or press them through a garlic press into a small bowl.

3. 3

   In a medium mixing bowl, whisk together 0.75 cup all-purpose flour, 0.25 cup cornstarch, 0.5 teaspoon ground turmeric, 0.75 teaspoon kosher salt, and 0.25 teaspoon white pepper. These measurements are critical for balance — too much turmeric will taste medicinal, too little and you'll lose that signature golden flavor.

4. 4

   Pour 0.75 cup water into the flour mixture, add the minced garlic, and whisk until you have a smooth, pourable batter with no lumps — about 1 minute of whisking. The batter should coat the back of a spoon but still drip off easily.

5. 5

   Pour 2 cups vegetable oil into a 10-inch heavy-bottomed skillet or 4-quart Dutch oven and place over medium-high heat. Let the oil preheat for 3-4 minutes — it should shimmer and move easily, and a small pinch of batter dropped in should immediately sizzle and float to the surface.

6. 6

   Working with one tempeh slice at a time, dip it fully into the batter, letting excess drip back into the bowl for 2 seconds — you want an even coating, not a thick glop. Gently slide it into the hot oil.

7. 7

   Fry in batches of 4-5 slices at a time without crowding — frying too many at once will drop the oil temperature and produce greasy, soggy tempeh instead of crispy pieces. Fry for 2-3 minutes per side, until the batter is deep golden brown and the edges look lacy and crispy. Watch for the batter to stop bubbling aggressively around the tempeh, which signals the interior is cooking through.

8. 8

   Use a slotted spoon to transfer each fried tempeh slice to a paper towel-lined plate. This absorbs excess oil and lets them cool slightly while staying crispy.

9. 9

   Repeat with remaining tempeh slices, allowing the oil to return to temperature (about 1 minute between batches) between batches.

10. 10

    Serve the mendoan hot or at room temperature with sambal oelek, fresh lime wedges, or a simple peanut dipping sauce. The tempeh should still be warm and the exterior crispy enough to shatter when you bite — if it's chewy, the oil wasn't hot enough next time.

Tools you’ll need

• 10-inch heavy-bottomed skillet or 4-quart Dutch oven
• instant-read thermometer (optional, for oil temperature)
• slotted spoon
• medium mixing bowl
• whisk
• sharp knife
• cutting board
• small bowl
• paper towels

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