Indonesian
Oseng Tempe (Sweet-Spicy Tempeh Stir-Fry)
Crisp tempeh glazed in sweet soy, tamarind and chilli — a sticky, savoury 20-minute Indonesian favourite over rice.
About this recipe
Oseng Tempe (Sweet-Spicy Tempeh Stir-Fry) is a indonesian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tempeh, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cloves garlic
- 1 tbsp light soy sauce
- 1 tsp sugar
- 200g, cubed tempeh buy
- 2 shallot buy
- 2 bird's eye chilli buy
- 2 tbsp sweet soy sauce (kecap manis) buy
- 1 tsp tamarind buy
Equipment
Method
- 1
Fry the tempeh cubes in oil until golden; set aside.
~6 min
- 2
Fry the shallot, garlic and chilli until fragrant.
~3 min
- 3
Return the tempeh with kecap manis, soy, tamarind and sugar; toss until sticky and glazed, 4 min.
~5 min
Smart swaps
Out of something? Try one of these.
- Shallots
- half a small red onion — milder, but close.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Oseng Tempe (Sweet-Spicy Tempeh Stir-Fry) take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Shallots → half a small red onion — milder, but close; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Oseng Tempe (Sweet-Spicy Tempeh Stir-Fry) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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