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Tempeh orek
Heat the oil in a wok over medium-high heat. Fry the tempeh batons in two batches until deep golden and crisp, 4 to 5 minutes per batch. Drain on paper and salt lightly.
Tip: Crowd the pan and they steam. Give them room.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Tempeh orek take?
25 min all in — 10 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegan, Vegetarian, Dairy-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok, Chef's knife.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
Tempeh → Firm tofu, pressed and cut into batons. Softer and less nutty; fry it longer to get a crust.
What should I watch for?
The sugar goes from glaze to burnt in seconds. Low heat now.
Any tips from this recipe?
A small handful of fried peanuts tossed in at the end turns it into kering tempe, the long-keeping version. It keeps a week in a jar at room temperature if you got it properly dry.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.