1. Home
  2. Recipes
  3. Tempeh Kecap Peanut Stirfry

Tempeh Kecap Peanut Stirfry

Category: Satisfying Main Dishes

Crisp tempeh and roasted peanuts form the backbone of this Indonesian-inspired stir fry, tossed in a glossy, sweet-and-savory kecap manis sauce. Aromatics like shallots, garlic, and fresh chiles infuse each bite, complemented by the vibrant notes of lemongrass and lime leaves, while bell peppers add color and crunch. Everything cooks together quickly, with most time spent browning the tempeh to golden perfection. Finished with a squeeze of lime and best served over steamed rice, this dish delivers bold, easy-going flavors and true depth with minimal effort—a weeknight-friendly take on a regional favorite.

Pin It Share It Send It Print Go to Recipe
A woman wearing a chef's hat and apron.
Updated on Thu, 29 May 2025 01:38:59 GMT
A bowl of food with red peppers and onions. Pin
A bowl of food with red peppers and onions. | easydiyrecipes.com

Tempeh Kecap is a dish I reach for when I want something bold, comforting, and a little different from my usual stir fry rotation. This Indonesian classic features crispy strips of tempeh tossed with peanuts in a sweet sticky sauce loaded with aromatics like lime leaves and lemongrass. The sauce clings to every bite, delivering bursts of umami and a touch of heat. It is a favorite for meatless nights and always impresses dinner guests.

When I cooked this for a friend’s potluck, people kept asking for the recipe. It quickly became my go to when I want something with big impact but not a lot of fuss.

Ingredients

  • Tempeh: sliced thin for a meaty bite and high protein
  • Neutral high heat oil: for frying and getting crispy texture look for avocado or grapeseed oil if possible
  • Shallots: deliver sweetness and deep flavor pick ones with tight smooth skins
  • Garlic: adds aroma and richness use firm heavy cloves
  • Fresno chile peppers: give fruity gentle heat or swap for Thai chili or serrano if you love more spice
  • Lemongrass: brings fresh citrusy balance slice or grate the soft part only
  • Fresh lime leaves: perfume the dish with tangy brightness the fresher the better
  • Bay leaf: layers in warm herbal undertones
  • Bell peppers: add crunch and color use ones that feel heavy for their size
  • Dry roasted peanuts: provide crunch and nutty flavor check that they are fresh and unsalted if possible
  • Kecap manis: brings Indonesian signature sweet savory notes look for a dark syrupy bottle
  • Brown or cane sugar: boosts sweetness and gives caramel tones organic is best for deep flavor
  • Soy sauce or tamari: is essential for salty depth pick a bottle without additives
  • Lime juice (optional): for finishing with zing use freshly squeezed for best results
  • Rice: your favorite type for serving soaks up all that incredible sauce

Step by Step Instructions

Slice the Tempeh:
Cut tempeh blocks into very thin slices then crosswise into tiny slivers for the best crisp texture and flavor in every bite
Fry the Tempeh:
Heat oil in a large nonstick pan over medium high until shimmering then spread the tempeh in an even layer and let it brown for two minutes at a time before stirring repeat for ten to twelve minutes until crispy and golden
Mix the Sauce:
In a small bowl stir kecap manis brown sugar and soy sauce until smooth so it is ready to pour over at just the right moment
Cook the Aromatics:
Return pan to medium heat with a dash of oil then add shallots garlic and peppers and cook while stirring until they start to turn golden about two to three minutes
Build Flavor Base:
Add lemongrass lime leaves and bay leaf and stir for another minute to release their oils into the pan
Add the Peppers:
Increase the heat and toss in the bell peppers cooking until they are still crisp and vibrant about two to three minutes
Finish with Tempeh and Peanuts:
Return the fried tempeh and peanuts to the pan pour in the sauce and toss well so every piece is glossy and coated let it cook a bit so the sauce thickens and clings
Final Touches:
Pull out the bay leaf and any whole lime leaves then taste for salt and add a squeeze of lime juice if you love brightness
A bowl of food with rice and meat. Pin
A bowl of food with rice and meat. | easydiyrecipes.com

My favorite part of this dish is the way the lime leaves make the whole kitchen smell fresh and complex. My family always gathers around when the scent hits the air and we end up eating straight from the pan because nobody can wait.

Storage Tips

Let the leftover tempeh kecap cool first then store in an airtight container in the fridge for up to three days. It reheats beautifully in a skillet with a splash of water to recommit the sauce. For longer storage freeze portions and reheat directly from frozen.

Ingredient Substitutions

If you can not find fresh lime leaves try dried makrut lime leaves and remove before serving. Shallots can be swapped with a small yellow onion. For extra spice swap Fresno peppers with Thai chili or serrano. Tamari is a perfect gluten free alternative to soy sauce.

Serving Suggestions

Serve over hot steamed rice or toss with rice noodles for something different. Add stir fried bok choy or steamed broccoli on the side for more greens. Fried shallots or crispy fried garlic on top add flavor and special crunch.

Cultural and Historical Context

Tempeh kecap is a staple in Indonesian home kitchens where tempeh has been a beloved protein source for centuries. Kecap manis is a sweetened soy sauce unique to Indonesia and gives this dish its special sticky glaze and deep flavor. It is a real taste of Javanese home cooking.

A bowl of food with rice and chicken. Pin
A bowl of food with rice and chicken. | easydiyrecipes.com

Recipe FAQs

→ What is kecap manis?

Kecap manis is a thick, sweet Indonesian soy sauce made with palm sugar. It lends a rich, caramelized flavor to stir fries and marinades.

→ Can I use another protein instead of tempeh?

Tofu slices or seitan make good substitutes, though tempeh offers a hearty, nutty texture that's especially well suited here.

→ How can I add more spice?

Increase the number of chile peppers or switch to hotter varieties, such as Thai or serrano chiles, for additional heat.

→ Do I need fresh lime leaves and lemongrass?

Fresh ingredients offer the brightest aroma, but dried lime leaves or bottled lemongrass paste can also be used in a pinch.

→ What is the best oil for frying tempeh?

Neutral, high-heat oils such as avocado, grapeseed, or canola oil are ideal for crisping tempeh without overpowering flavors.

Tempeh Kecap Peanut Stirfry

Crispy tempeh, peanuts, and peppers tossed in umami-rich kecap manis with lime and lemongrass for bold Indonesian flavor.

Prep Time
30 min
Cook Time
20 min
Total Time
50 min
By: Evelyn

Category: Main Dishes

Skill Level: Medium

Cuisine: Indonesian

Yield: 5 Servings

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Main

01 450 g tempeh, cut into very thin slivers
02 60 ml neutral-flavoured high-heat oil (avocado, grapeseed, canola, or vegetable oil)

→ Aromatics

03 3 medium shallots, thinly sliced
04 6 garlic cloves, thinly sliced
05 3 Fresno chile peppers, thinly sliced
06 1 lemongrass stalk, minced or grated, outer layers peeled
07 4 fresh lime leaves, finely chopped or 10–12 dried makrut lime leaves, left whole
08 1 bay leaf
09 2 medium bell peppers (red, orange, or yellow), thinly sliced
10 90 g dry roasted unsalted peanuts

→ Sauce

11 52 ml kecap manis (Indonesian sweet soy sauce)
12 20 ml organic brown sugar or cane sugar
13 15 ml soy sauce or tamari

→ To Serve

14 Lime juice, for finishing (optional)
15 Steamed white rice, brown rice, or sticky rice

Steps

Step 01

Slice both blocks of tempeh crosswise into extremely thin pieces, then stack and cut into fine slivers for maximum crispness.

Step 02

Heat 60 ml oil in a large nonstick frying pan over medium-high heat. Add tempeh and season with salt. Spread evenly and cook undisturbed for 2 minutes to brown. Stir and continue this process for 10–12 minutes until golden and crisp, lowering heat if needed to prevent burning.

Step 03

In a small bowl, mix kecap manis, brown sugar, and soy sauce or tamari until sugar dissolves.

Step 04

Return pan to medium heat. If necessary, add a small amount of additional oil. Sauté shallots, garlic, and chile peppers with a pinch of salt for 2–3 minutes until lightly golden.

Step 05

Add minced lemongrass, lime leaves, and bay leaf. Cook, stirring frequently, for 1 minute to release aroma.

Step 06

Increase to medium-high heat. Add sliced bell peppers and stir fry for 2–3 minutes until crisp-tender.

Step 07

Add fried tempeh and peanuts to the pan. Pour in the prepared sauce, tossing well so everything is evenly coated. Stir fry for 2 minutes until sauce clings to the tempeh.

Step 08

Remove bay leaf (and dried lime leaves, if used). Adjust salt to taste. Finish with a generous squeeze of lime juice if desired. Serve immediately over steamed rice.

Notes

  1. Substitute shallots with a small yellow onion if needed.
  2. A nonstick pan prevents sticking; use two batches or a wok if necessary.
  3. Kecap manis is essential for authentic taste; substitute requires homemade alternative.

Tools Required

  • Large nonstick frying pan
  • Sharp chef’s knife
  • Mixing bowl
  • Cutting board
  • Spoon or spatula

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains peanuts
  • Contains soy

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 461
  • Fats: 29 g
  • Carbohydrates: 35 g
  • Proteins: 22 g