Tempe Mendoan I
This vegan builds tempeh, shallots and ground coriander into a hearty meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice the tempeh into thin rectangular pieces about 5 mm thick and roughly 8 cm long so they will cook quickly and stay tender inside the batter.
- Pound or blend the garlic, shallots, ground coriander, white pepper and salt into a smooth paste, adding a splash of the water to help it come together.
- In a bowl, whisk together the rice flour, wheat flour and the spice paste, then gradually pour in the cold water, whisking until you have a thin, smooth batter that coats the back of a spoon; stir in the thinly sliced spring onions.
- Heat the oil in a wok or deep frying pan to about 170 C, hot enough that a drop of batter sizzles and rises immediately.
- Dip each tempeh slice into the batter to coat it fully, let the excess drip off, then slide it carefully into the hot oil.
- Fry for only 1 to 2 minutes, just until the batter is pale gold and barely set but still soft and floppy rather than crisp, which is the signature texture of mendoan.
- Lift out with a slotted spoon, drain briefly on paper towels, and serve hot with a side of sliced bird's eye chilli or sweet soy dipping sauce.
You'll use: Frying pan / skillet · Pan · Blender · Whisk · Wok
Ingredient substitutions
- Shallots
- ½ small onion + a little garlic
Tips & common questions
How long does Tempe Mendoan I take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of shallots?
Try ½ small onion + a little garlic. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Tempe Mendoan I vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tempe Mendoan I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Tempe mendoan sambal kecap.jpg by Irhanz, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.