Gluten-Free Tempe Mendoan

Discover the golden, crispy delight of Gluten-Free Tempe Mendoan, a healthier twist on a beloved Indonesian snack! This recipe ingeniously combines tender slices of tempeh with a perfectly seasoned gluten-free batter made from rice and tapioca flours, infused with aromatic garlic, coriander, and a touch of turmeric for earthy flavor and vibrant color. Thinly sliced scallions add a fresh, zesty kick that complements the crisp texture achieved from frying in gluten-free oil. Ready in under 30 minutes, this quick and easy dish is perfect as an appetizer, snack, or side dish. Serve it hot with a dip of gluten-free soy sauce or a spicy sambal for an irresistibly savory experience. Perfect for those with dietary restrictions, this Gluten-Free Tempe Mendoan recipe is a crunchy, flavorful crowd-pleaser that everyone can enjoy!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams Tempeh
• 100 grams Gluten-free rice flour
• 50 grams Gluten-free tapioca flour
• 2 cloves Garlic
• 1 teaspoon Coriander seeds
• 0.5 teaspoon Turmeric powder
• 2 stalks Scallions (green onions), thinly sliced
• 150 milliliters Water
• 1 teaspoon Salt
• 0.5 teaspoon Ground white pepper
• 500 milliliters Gluten-free frying oil

Directions

Step 1

Prepare the tempeh by slicing it thinly into approximately 5x5 cm pieces. Set aside.

Step 2

In a mortar and pestle or food processor, grind the garlic and coriander seeds until they form a smooth paste. Alternatively, you can use pre-ground coriander if needed.

Step 3

In a mixing bowl, combine the gluten-free rice flour, tapioca flour, turmeric powder, ground garlic and coriander paste, salt, and white pepper. Gradually add the water, whisking constantly to form a smooth batter with no lumps.

Step 4

Add the sliced scallions to the batter and mix well.

Step 5

Heat the frying oil in a deep frying pan over medium heat until hot but not smoking. You can test the temperature by dropping a small amount of batter into the oil; if it sizzles and floats to the surface immediately, the oil is ready.

Step 6

Dip each piece of tempeh into the batter, ensuring it is fully coated.

Step 7

Carefully place the battered tempeh into the hot oil, frying a few pieces at a time to avoid overcrowding the pan. Fry each side for about 2-3 minutes or until the batter is golden and crispy.

Step 8

Immediately remove the fried tempeh and place it on a plate lined with paper towels to drain excess oil.

Step 9

Repeat the frying process with the remaining tempeh.

Step 10

Serve the tempe Mendoan hot with a side of gluten-free soy sauce or sambal (optional). Enjoy!

Nutrition Facts

Serving size	1050.8 grams (1050.8g)

Amount per serving	% Daily Value*
Calories	5268

Total Fat 526.40g	675%
Saturated Fat 78.80g	394%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2400mg	104%
Total Carbohydrate 146.80g	53%
Dietary Fiber 5.30g	19%
Total Sugars 2.70g
Protein 47.40g	95%

Vitamin D 0IU	0%
Calcium 280mg	22%
Iron 7mg	39%
Potassium 1053mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.9%

Protein: 3.4%

Carbs: 10.6%