How to Make Crispy Fried Tempeh Even Without Flour

Kapanlagi.com - Fried tempeh has indeed become one of the side dishes that never lacks enthusiasts. Its savory taste and crispy texture make it a favorite on the dining table. However, many people believe that to get crispy and long-lasting fried tempeh, one must use flour or go through a time-consuming steaming process. Wait a minute! There is a more practical and quick way to serve fried tempeh that remains delicious, crispy, and not easily soggy!

YouTube user known as Acil Jawi has shared this effective method, proving that tempeh can still be tasty without going through complicated processes. Summarized by Kapanlagi on Friday (28/03/2025) from various sources, we present some simple tricks to create crispy and appetizing fried tempeh. Let’s check out the steps and get ready to enjoy the perfect fried tempeh!

1. How to Cut Tempeh for Perfectly Absorbed Seasoning

To create crispy and appetizing fried tempeh, the first step you need to take is to cut the tempeh properly. Cut the tempeh to your liking, preferably about the thickness of a finger to achieve perfect results. Don't forget to score both sides of the tempeh surface; this method will help the seasoning penetrate deeper, making every bite even more delicious when fried. Happy cooking!

2. Simple Seasoning for Savory Fried Tempeh

Illustration of fried tempeh (Image by Acil Jawi on YouTube)

Get ready to create appetizing fried tempeh with this simple recipe! Just take 3 cloves of garlic and crush them, then add coriander to taste—the more, the better! Mix in salt to your liking, grind all the ingredients until smooth, and add a little water to get an even batter. With a generous touch of coriander, your fried tempeh will be even more delicious and ready to indulge your taste buds!

3. Soaking Tempeh in Seasoning Without Long Steeping

Once the seasoning is ready, it's time to add flavor to the tempeh to make it more appetizing! Place the pieces of tempeh into the prepared seasoning solution, then flip them around until each side is perfectly coated. There's no need to wait long; just soak for 10-15 minutes. This way, you can save time and make the cooking process faster and more practical, without sacrificing delicious taste!

4. Technique for Frying Tempeh to Make It Crispy Without Flour

Illustration of fried tempeh (Image by Acil Jawi on YouTube)

To create perfectly crispy fried tempeh, frying is the key secret! First, heat the oil over medium heat until it boils, then add the prepared pieces of tempeh. Fry until the tempeh is golden brown, occasionally flipping to ensure all sides are evenly cooked. Remember, do not fry too many at once; this is important to keep the oil temperature stable and prevent the tempeh from absorbing too much oil. This way, your fried tempeh will be a delightful snack!

5. How to Drain Tempeh So It Doesn’t Become Oily and Soggy

After frying the tempeh until golden brown, the next equally important step is to drain it properly so it doesn’t absorb too much oil. Lift the fried tempeh using a strainer and let it sit for a while to ensure the oil completely drips off. Avoid storing the tempeh in a closed container while it is still hot, as this will keep it crispy and prevent it from becoming soggy quickly. This way, every bite of your fried tempeh will remain delicious and appetizing!

6. FAQ About Crispy Fried Tempeh

1. Why does fried tempeh become soggy quickly after frying?

Tempeh can become soggy quickly if it absorbs too much oil during frying or is placed in a closed container while still hot. It is best to drain the tempeh until it is completely dry before storing it.

2. How to keep fried tempeh crispy longer without flour?

Use a generous amount of coriander seasoning, ensure the tempeh is soaked briefly in the seasoning for absorption, then fry over medium heat until yellow-brown. Don’t forget to drain it with a strainer to let excess oil drip off.

3. Does tempeh need to be soaked in seasoning for a long time before frying?

No, it doesn’t have to. Soaking tempeh in the seasoning solution for 10-15 minutes is sufficient to make it tastier without making it soggy.

4. Why does fried tempeh often break or crumble?

Tempeh can break if it is cut too thin or stirred too often while frying. Use a thickness of about 1 finger width and flip it only once when it is halfway cooked to keep it intact.

5. What type of oil is best for frying tempeh?

Oil with a high smoke point, such as palm oil or coconut oil, is very suitable for frying tempeh to make it crispy. Ensure the oil is really hot before adding the tempeh so that the result is not oily and remains crispy.

(kpl/khs)