All our recipes serves 3-4 persons.

You can choose any variety of Tempeh  you like in all the recipes.

Nasi Goreng (fried rice) - with Tempeh:

350g Soybean Tempeh

3 cups Jasmin rice

2 onions

3 cloves garlic

2 cm fresh ginger

1 chilli or 1 tsp sambal

1 tsp cumin

2 tsp coriander

1 tsp turmeric

 5 tbsp sweet soy sauce

4 spring onion 

1 handful of baby peas


cooking oil of your choice

Cook the rice (preferably a day or 2 before, the rice then becomes nice and dry). If you do it on the same day its also fine, just make sure you cool it nicely first :)

Cut the Tempeh in small blocks and chop your onion, garlic and ginger fine.

Heat some oil in a large wok (high heat) and fry the Tempeh until brown.

Add the onions to the Tempeh and keep frying until the onions are golden brown. Add the garlic and ginger and fry for 2 more minutes. Turn down the heat and add the chilli/sambal and spices, 3 tbsp of sweet soy sauce and fry until combined. (This is your Boemboe)

Turn your heat back up a little bit and add the rice, peas and chopped spring onion to the boemboe. Stir well until until you are sure you have "fried" rice - this is important to get the right texture.

Add some more sweet soy sauce and salt to taste and fry everything together until hot.

Serve with some cucumber on the side.


Sweet & Spicy Tempeh:

350g Tempeh

1 red chilli

1 onion

2 cm ginger

2 cloves garlic

2 teaspoons coriander

1 teaspoon cumin

1 teaspoon turmeric

3 tablespoons palm sugar

cooking oil of your choice

Cut the tempeh in pinky size pieces and fry in oil until golden brown. Dry on kitchen towel and set aside.

Cut the onion and fry until nicely brown. Cut and add garlic, ginger and chilli and fry with onion for two more minutes. Add spices and palm sugar and fry on a medium heat until sugar is starting to caramelise. Add salt en pepper to taste, then add the tempeh and mix well.

Serve with rice.

Peanut Tempeh:

350g tempeh

1 red chilli

2 tablespoons peanut butter

2 tablespoons lime juice

3 tablespoons maple syrup 

1 tablespoon soy sauce

2 tablespoons sesame oil

Cut the chilli and combine with the rest of the ingredients and mix well.

Cut the tempeh in any size you like and add this to the mixture. Make sure all the tempeh is evenly coated.

Cover and leave this to marinade in the fridge for at least 2 hours.

Once marinated preheat the oven to 190 degrees. Bake the tempeh on baking paper for about 25 minutes until golden brown. 

Serve with rice or eat as a snack.

Coconut Tempeh Curry:

350g tempeh

1 red chilli

2 onions

3  cloves garlic

2 cm ginger 

3 curry leafs

1 teaspoon turmeric

2 teaspoons coriander

1 teaspoons cumin

1/2 tsp nutmeg

1/4 tsp cardamom

1/4 tsp cinnamon

1 can coconut milk

black pepper

Cut the tempeh in pinky size pieces and fry in oil until golden brown. Drain on kitchen towel and set aside.

Cut the onion and fry until nicely brown. Cut chilli, garlic, and ginger and fry with the onion. Add the curry leafs and spices and fry for 2 more minutes. 

Add coconut milk and bring to simmer. Season with salt and black pepper to taste. Let it simmer for 10 minutes and mix with the tempeh.

You can also add any vegetables you like. 

Serve with rice.

Bolognese Sauce:

(with Crumbled Tempeh)

350g soybean tempeh

2 onions

2 cloves garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

3 bay leafs

canned sliced tomatoes or 5 fresh sliced tomatoes 

1 tablespoon tomato puree

2 tablespoons coconut sugar

Crumble the tempeh in small pieces and fry in oil until golden brown. Drain on kitchen towel and set aside.

Cut the onions and fry until golden brown. Cut garlic and fry with the onions. Add the tomato puree and keep on medium to high heat for 2 minutes, then Add spices, coconut sugar, bay leafs and tomatoes. Let it simmer for 30 minutes, then mix with the tempeh. 

Serve with pasta or use as a sauce for lasagne. 


Indonesian Peanut Sauce (Gado Gado Sauce):

1 onion

2 cloves garlic

1 red chilli

250g unsalted peanuts 

1 can coconut milk

3 lime leaves  

2 tsp coriander

2 tsp cumin 

1 lime

1 tsp salt

3 tbsp coconut sugar

4 tbsp Indonesian sweet soy sauce



Roast the peanuts in a frying pan until they start to colour, put aside until cooled. Then blend in a food processor until fine.

Place the onion, garlic, chilli, salt and spices in the food processor and mix until you have a smooth paste (boemboe). 

Heat a medium sized pot (non-stick) with some oil and fry the boemboe for 5 minutes on medium to high heat. Add the lime leaves and coconut sugar - fry while stirring.

Add the peanuts together with 500ml water and the sweet soy sauce and simmer for 5 minutes on low heat (keep stirring to make sure it doesn't burn). 

The sauce should start to thicken -  if its too thick add little bits of water to get to right consistency. If its too watery, keep simmering to thicken (again, don't let it burn).

Gado Gado style - Tempeh Burger:

Soybean/Chickpea Tempeh





(Gado Gado) Peanut Sauce

Crispy Onions

Once tempeh is thawed cut in half so you have two equal sized pieces.

Lay it down on your cutting board and and slice horizontal so each half becomes two patties. If you prefer a  smaller thicker patty, don't slice horizontal, simply cut it in half again.

Fry the Tempeh on a medium-high heat in any oil until golden brown on both sides, don't be scared to give it a good fry so the outside becomes nice and crispy.

Build your burger in any way you like and add the Peanut sauce.

Top op with crispy onions.


Indonesian Tempeh Hachée: 

350g Soybean Tempeh

3 onions

2 cloves garlic

2 tbsp white vinegar

3 bay leaves

4 cloves

1 tsp salt

6 tbsp (about 100ml) Indonesian sweet soy sauce

Cut the Tempeh in pinky size pieces and fry in oil until golden brown. Drain on kitchen towel and set aside.

Cut the onions and fry on high heat in a medium sized pot (non-stick) - they should get a nice golden brown colour. 

Chop the garlic fine and add to the onions together with the cloves and the bay leaves. Fry for 2 minutes.

Add the vinegar and sweet soy sauce with a little bit of water (about 50ml) and simmer for 10 minutes on low heat. When the sauce is a good consistency add the Tempeh and simmer for 5 more minutes. 

Serve with jasmine rice.

Rendang Tempeh:

350g Soybean Tempeh

1 large onion

3 cloves garlic

4 cm fresh ginger

1 chili 

2 tsp cumin seeds

2 tsp coriander seeds

2 tsp turmeric powder

3 lemongrass 

8 lime leaves

1 can coconut milk

cooking oil of your choice

Cut the Tempeh in 1cm blocks and fry in oil until golden brown. Drain on kitchen towel and set aside.

Toast the cumin seeds en coriander seeds in a pan for about 3 minutes. Grind together in a pestle and mortar or in a coffee grinder to a powder. 

Chop the onion, garlic, ginger and chilli in the pestle and mortar or use a food processor until you have a fine paste.

In a large pot or wok, heat some oil and fry the onion mixture for about 5 minutes.

Turn the heat down and add the spices, bruised lemongrass and lime leaves. Fry while stirring.

After 2 minutes you can add the coconut milk and a little bit of water (not too much, you want the sauce too be slightly tick).

Simmer for 10-15 minutes.

Add the fried Tempeh, mix well.

Serve with jasmine rice.

Tempeh Satay:

350g Soybean Tempeh

2 cloves garlic

2 cm fresh ginger

1 chilli or 1 tsp sambal

3 tbsp coconut sugar

2 tsp coriander

2 tsp cumin

4 tbsp sweet soy sauce

1 tsp sesame oil

1 lime zest + juice


peanut sauce

crispy onions

spring onion

satay sticks

Cut the tempeh in 2x2 cm blocks. 

For the marinade:

Roughly chop the garlic, ginger and chilli. Mix together with the coconut sugar, coriander, cumin, sweet soy sauce, sesame oil, lime zest + juice.

Add the tempeh to the marinade, cover and put in the fridge for at least 4 hours (the longer the better).

After marinating you are ready to make the satay. 

Place 4 or 5 blocks of tempeh on a stick.

Cook for 2 minutes on each side on the fire or in a grill pan.

Serve with peanut sauce and toppings.

Traditionally Satay is served with a spicy peanut sauce or sweet soy sauce,

topped with crispy onions and sliced shallots or spring onion.