National Dish Netherlands: Tempeh Goreng (Recipe)
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Crisp on the outside, satisfyingly nutty within, Tempeh Goreng is one of those dishes that has travelled far and settled happily on Dutch tables. Born in Indonesia and carried to the Netherlands through a shared colonial past, it pairs golden, deep-fried fermented soybean cake with a savoury soy-and-spice marinade. Wholesome, full of plant protein and endlessly versatile, it has become a firm favourite for anyone after a meat-free meal with plenty of character.
About Tempeh Goreng
Tempeh Goreng is a wonderful dish that is widely enjoyed across the Netherlands and holds a special place in Dutch cuisine. It brings together the aromatic, crunchy appeal of deep-fried tempeh with a range of delicious side dishes. Originally from Indonesia, it has woven itself seamlessly into Dutch eating habits — much like the celebrated Nasi Goreng. Thanks to its nourishing qualities and distinctive flavour, many regard Tempeh Goreng as a healthy alternative to meat.
Ingredients (serves 1–2)
- 200g tempeh
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Oil, for deep-frying
Shopping for the ingredients
The ingredients for Tempeh Goreng are easy to find in most supermarkets or in specialist Asian grocery stores. With tempeh especially, it is worth looking for organic quality to get the best flavour and the most nutrients. Soy sauce comes in both the regular salty and reduced-sodium versions, so choose whichever suits your taste. When it comes to the spices, it pays to pick good-quality products, as these give the dish more depth and flavour.
Preparing the dish
Before you start cooking Tempeh Goreng, it is important to get all the ingredients ready and to set up your kitchen. Slice the tempeh into thin pieces or cubes so that it cooks evenly. Mix the spices — the garlic powder and paprika — with the soy sauce to create a marinade. Ideally, let the tempeh marinate for at least 15 minutes to intensify the flavour.
Step-by-step instructions
- Add the tempeh to the marinade and toss thoroughly to coat.
- Heat the oil in a pan until it is hot.
- Carefully lower the marinated tempeh into the hot oil and fry for 3–5 minutes, until golden brown.
- Lift the fried tempeh onto kitchen paper to drain off any excess oil.
Gluten-free / lactose-free version
For a gluten-free version, swap regular soy sauce for tamari, a gluten-free soy sauce. Take care that any side dishes and spices you serve alongside are gluten-free too. Tempeh is naturally lactose-free, which makes it an excellent choice for anyone who is lactose-intolerant. All in all, it offers a versatile option for everyone looking to avoid both gluten and lactose.
Tips for vegans and vegetarians
Tempeh Goreng is naturally a vegan dish, making it ideal for vegetarians and vegans alike. To boost the protein content even further, add extra plant-based proteins such as chickpeas. The sides can be varied too, from fresh vegetables to wholesome accompaniments like quinoa or brown rice. These variations not only bring different flavour experiences but are also very nourishing.
More tips and tricks
To get a perfect Tempeh Goreng, it is important to marinate the tempeh well before frying so it picks up maximum depth of flavour. You can also experiment with different spices and marinades to tailor the dish to your own preferences. Make sure the oil is properly hot, as this is what gives the tempeh its crispness. And if you fancy a little sauce, a sweet chilli sauce makes an excellent addition — the same sticky-sweet note that lifts a plate of Kip Satay.
Adapting the recipe to your taste
The beauty of Tempeh Goreng is its versatility. It is easy to adjust to personal taste, for instance by adding different spices or by baking it instead of frying. For a spicier note, throw in some chilli flakes. The way the tempeh is served is flexible too — whether in a wrap, on a salad, or as part of a buffet spread.
Ingredient substitutions
If tempeh is not available, you can replace it with tofu, bearing in mind that the flavour will then be less intense. Another aromatic alternative is seitan, which offers an excellent texture. Feel free to experiment with the spices to create different flavours. Remember that the choice of soy sauce shapes the overall taste of the dish, so a mild or sweet version could be an exciting twist.
Drink pairing ideas
To round off a feast of Tempeh Goreng, fresh, light drinks are ideal. A cool glass of coconut water lends a tropical touch and complements the flavours of the dish perfectly. A fruity smoothie or an iced green tea also harmonises beautifully with the taste. If you prefer something alcoholic, a light white wine or a Helles lager both pair well with the crispy tempeh.
Serving and presentation ideas
The presentation of Tempeh Goreng can be as creative as it is delicious. Serve the dish on a handsome plate garnished with fresh herbs for a splash of colour. An arrangement of various side dishes adds visual variety and invites everyone to dig in. You might also consider presenting the dish with a saucy accompaniment to deepen the flavours further, in the spirit of a full Rijsttafel.
A bit of history
Tempeh has its roots in Indonesia, where it is made from fermented soybeans. The craft of making tempeh has a long history stretching back to the 16th century. The Netherlands adopted this way of cooking thanks to its colonial past. Today Tempeh Goreng is regarded as a popular dish that plays a significant role not only in Indonesian but also in Dutch gastronomy — one of many treasures of Dutch cuisine, alongside hearty plates like Surinaamse Bami.
More recipe ideas
Summary: Tempeh Goreng
In summary, Tempeh Goreng is an exceptionally versatile and delicious dish that delivers on both flavour and nutrition. It is a superb choice for anyone seeking a healthy and sustainable culinary option. Whether enjoyed as a main course or as part of a buffet, Tempeh Goreng can be savoured in many different ways. Let this Dutch delight inspire you and give it a try for yourself!
