Tempeh Kecap

Tempeh Kecap is a savory, slightly sweet Indonesian dish that is rich in flavor and packed with plant-based protein. Made with tempeh, a fermented soybean product, and simmered in kecap manis (a sweet soy sauce), this dish is simple to prepare yet offers a delightful balance of umami, sweetness, and spice. It’s the perfect weeknight meal, full of flavor and nutrition, and it’s easy to make with a stir-fry pack of your choice for the vegetables.

I first tried Tempeh Kecap when visiting my pen pal and his sister in the Netherlands. They have some of their family roots in Indonesia. As do many residents of the Netherlands and this dish is a staple cuisine throughout all their major cities. During my visit, they cooked this traditional dish for me. This was one of the tastiest Indonesian dishes I have ever tasted. I instantly fell in love with the combination of tempeh, soy sauce, and fresh vegetables. The rich, earthy tempeh paired with the sweet and savoury kecap sauce was a unique twist on stir-fry that I had never experienced before. I was delighted to find that this is actually a reasonably simple dish to make. Since then, I cannot stop making this dish, and it’s becoming one of my favourites to enjoy at home.

The Origins of Tempeh Kecap

Tempeh Kecap comes from Indonesia, where tempeh has been a staple food for centuries. Tempeh is made by fermenting cooked soybeans, creating a firm, nutty cake that is high in protein and beneficial probiotics. Kecap manis, a sweet soy sauce, is another iconic ingredient in Indonesian cuisine, known for its rich, molasses-like sweetness but also that savoury umami that you get in soy sauce. This sauce complements most Asian savoury dishes perfectly. Together, these ingredients create a dish that is both satisfying and full of depth.

Health Benefits of Tempeh Kecap

This dish not only satisfies your taste buds but also offers numerous health benefits:

• Tempeh is a great source of plant-based protein, making it a wonderful choice for vegetarians and vegans. It’s also rich in fiber, iron, and magnesium, all of which contribute to a healthy heart and digestive system.
• Kecap manis contains soy sauce, which provides a rich source of umami. However it is lower in sodium compared to regular soy sauce, especially if you choose a low-sodium version.
• Fresh vegetables in the stir-fry pack—such as bell peppers, carrots, and snap peas—are packed with vitamins A, C, and K, as well as fiber and antioxidants, helping to support your immune system and overall health.

With its combination of plant-based protein, vegetables, and healthy fats from the oil, Tempeh Kecap is a balanced meal that’s both filling and nutritious.

Why You Should Make Tempeh Kecap at Home

Making Tempeh Kecap at home is not only a fun and rewarding experience, but it’s also a healthier alternative to takeout. By using fresh, quality ingredients, you can control the amount of sodium and sugar that goes into the dish. Pre-packed stir-fry vegetables make it easy to create a balanced, nutrient-dense meal without spending too much time chopping or preparing.

The versatility of this dish means you can easily adjust it to your preferences. Whether you prefer a spicier kick with extra chili or a milder version with just the sweetness of kecap manis, it can be customized to suit your taste.

Tempeh Kecap

Recipe by TheFeelGoodCookCourse: MainsCuisine: IndonesianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

Ingredients

• 200g tempeh, cut into thin strips

• 1 tablespoon oil of your choice Avocado is the healthiest high smoke point oil so works perfectly for this.

• 1 stir-fry vegetable pack of your choice go with a pack that has the vegetables you like in it they all work with this sauce

• 2 tablespoons kecap manis (sweet soy sauce)

• 1 tablespoon soy sauce for a deeper umami flavour

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• As much fresh chilli’s sliced or diced as you prefer (optional, but I feel it is essential to the dish)

• 1 tablespoon lime juice (for brightness)

• Cooked rice or noodles, to serve

• Salt to taste if you feel it needs any more salty but if you use a good quality soy sauce it should be plenty

Directions

• Cook the tempeh:
  Heat the vegetable oil in a large frying pan or wok over medium heat. Add the sliced tempeh and fry for about 5-7 minutes, stirring occasionally, until it becomes golden brown and slightly crispy on the edges. Remove from the pan and set aside.
• Stir-fry the vegetables:
  In the same pan, add the stir-fry pack of vegetables. If using pre-cut fresh vegetables, cook them over medium-high heat for about 5-6 minutes until tender but still vibrant and crisp. Add the minced garlic, grated ginger , and chili flakes , and stir-fry for another 1-2 minutes until fragrant.
• Combine the tempeh and sauce:
  Once the vegetables are cooked, return the tempeh to the pan. Add the kecap manis and soy sauce , stirring to coat the tempeh and vegetables evenly in the sauce. Cook for another 2-3 minutes to let the flavours meld together.
• Finish the dish:
  Stir in the lime juice for a burst of freshness. Taste and adjust the seasoning, adding more kecap manis or soy sauce if desired. Serve the Tempeh Kecap over rice or noodles,.

‘Sweet Tempehtation’