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Kripik Tempe

Thinly sliced tempeh coated in a spiced rice flour batter and deep fried until extra crispy. A savory, crunchy Indonesian snack with coriander and garlic.

35 minMediumServes 4240 cal/serving

IndonesianAppetizerStovetopVeganVegetarianHigh FiberLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

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Ingredients

  • 8 oz tempeh block, thinly sliced
  • 1 cup rice flour
  • 2 tbsp tapioca starch
  • 4 garlic cloves, minced
  • 1 tsp ground coriander
  • 4 kaffir lime leaves, thinly sliced
  • 1 tsp salt
  • 1 cup water
  • 2 cups vegetable oil

Instructions

  1. 1

    Whisk 1 cup rice flour, 2 tbsp tapioca starch, 4 minced garlic cloves, 1 tsp ground coriander, 4 thinly sliced kaffir lime leaves, and 1 tsp salt together in a bowl.

  2. 2

    Pour in 1 cup water slowly while whisking until a smooth, thin batter forms.

  3. 3

    Heat 2 cups vegetable oil in a wok or deep skillet over medium heat.

  4. 4

    Dip 8 oz thinly sliced tempeh block into the batter until fully coated.

  5. 5

    Fry tempeh in batches for 3 minutes until golden and crisp, then drain.

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Questions

What is Kripik Tempe?

Thinly sliced tempeh coated in a spiced rice flour batter and deep fried until extra crispy. A savory, crunchy Indonesian snack with coriander and garlic. This reference files it under Indonesian appetizer: made on the stovetop, rated medium and about 35 minutes start to finish.

What should Kripik Tempe look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until fully coated. Step 5: cook until golden and crisp.

Is there a substitute for makrut lime leaves in Kripik Tempe?

The entry for Kripik Tempe calls for 4 kaffir lime leaves, thinly sliced. In its place: Use the zest of one lime for every two leaves, added near the end of cooking.

Does Kripik Tempe contain soy?

Yes: 8 oz tempeh block, thinly sliced. The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Kripik Tempe keep?

Refrigerate what is left of Kripik Tempe within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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