Tempeh Goreng
Tempeh Goreng is a popular Indonesian dish made from fermented soybean cakes that are sliced, marinated in a blend of spices like garlic, coriander, and turmeric, then deep-fried until golden and crispy. It's a staple street food and home-cooked snack across Java and Bali, often served with steamed rice or as a standalone bite.
🍽️ Nutrition at a glance
This dish is a protein powerhouse, offering around 15-20 grams of protein per serving, with moderate fat from frying and minimal carbs. It's also rich in B vitamins, minerals like iron and manganese, and contains beneficial probiotics from the fermentation process, with a typical serving ranging from 150-250 calories.
Nutrition breakdown
| Calories | 196 kcal |
| Protein | 20 g |
| Carbs | 8 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Potassium | 410 mg |
| Magnesium | 81 mg |
| Phosphorus | 168 mg |
| Iron | 2.7 mg |
| Calcium | 111 mg |
| Zinc | 1.8 mg |
| Vitamin B2 (Riboflavin) | 0.36 mg |
| Vitamin B6 | 0.22 mg |
Per 1 cup (100 g) · estimated, varies by recipe
💡 What's interesting
Tempeh is unique as one of the few traditional fermented soy foods that originated outside East Asia, showcasing Indonesia's ancient culinary ingenuity. Nutritionally, the fermentation process not only boosts its digestibility but also creates a complete protein with all essential amino acids, making it a treasured plant-based staple long before modern vegetarian trends.
