Fried Tempeh
Moderate nutritional value
Tempeh slices soaked in garlic-coriander brine and fried until crisp.
Tempe goreng is an everyday Indonesian side: slices of fermented soybean tempeh soaked in water seasoned with garlic, coriander, turmeric and salt, then deep-fried in palm oil until golden and crisp. A 100 g portion has about 320 kcal, 22 g protein, 24 g fat (9 g saturated) and 6 g fiber. Frying in batches at 175C and draining well on paper keeps oil uptake down.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 22g | 39.3% |
| Fat | 24g | 34.3% |
| Carbs | 9.7g | 3.2% |
| Simple Sugars | 3.39g | Estimate |
| Complex Carbs | 0.1g | Estimate |
| Fiber | 6.2g | 24.8% |
| Water | 41g | 1.6% |
| Calories | 321 | 14.3% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 8.73 | g | 43.6% |
| Monounsaturated | 8 | g | 32.0% |
| Polyunsaturated | 5.78 | g | 44.5% |
| Omega-3 | 1.734 | g | Estimate |
| Omega-6 | 4.046 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.66 | mg |
| Vitamin E | 2.16 | mg |
| Selenium | 9.32 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 0 | mcg | 0.0% |
| vitamin B1 | 0.069 | mg | 5.8% |
| vitamin B2 | 0.333 | mg | 25.6% |
| vitamin B3 | 2.45 | mg | 15.3% |
| vitamin B6 | 0.204 | mg | 12.0% |
| vitamin B9 | 18.2 | mcg | 4.5% |
| vitamin B12 | 0.073 | mcg | 3.0% |
| vitamin C | 0.658 | mg | 0.7% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 2.16 | mg | 14.4% |
| vitamin K | 23.4 | mcg | 19.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 129 | mg | 12.9% |
| iron | 3.19 | mg | 17.7% |
| magnesium | 90.1 | mg | 22.5% |
| phosphorus | 294 | mg | 42.0% |
| potassium | 468 | mg | 18.0% |
| sodium | 429 | mg | 18.7% |
| zinc | 1.3 | mg | 11.8% |
| copper | 0.622 | mg | 69.1% |
| manganese | 1.52 | mg | 66.1% |
| selenium | 9.32 | mcg | 16.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 508 | mg | 72.6% | 123% |
| Isoleucine | 960 | mg | 68.6% | 124% |
| Leucine | 1558 | mg | 57.1% | 99% |
| Lysine | 992 | mg | 47.2% | 80% |
| Methionine limiting | 403 | mg | 38.4% | 68% |
| Phenylalanine | 1694 | mg | 96.8% | 160% |
| Threonine | 867 | mg | 82.6% | 134% |
| Tryptophan | 212 | mg | 75.7% | 124% |
| Valine | 1006 | mg | 55.3% | 97% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Allergens
Recipe
See full recipeIngredients
- Tempeh 400 g
- Garlic 4 cloves (16 g)
- Coriander seeds 1 tsp
- Ground turmeric 1/2 tsp
- Salt 1.5 tsp (9 g)
- Water 150 ml
- Vegetable oil, for frying 500 ml
Instructions
- 1
Cut the tempeh into slices about 1 cm thick.
- 2
Pound or blend the garlic, coriander seeds, turmeric and salt into a paste and stir it into the water.
- 3
Soak the tempeh slices in the seasoned water for 15-20 minutes, turning once, then drain and pat dry.
- 4
Heat the oil in a wok or deep pan to about 175C.
- 5
Fry the tempeh in batches for 4-5 minutes, turning once, until golden brown and crisp at the edges.
- 6
Drain on paper towels and serve hot with rice, sambal or as a side.