Indonesian
Tempeh & Tofu Kecap
Crispy tempeh and tofu in a sticky sweet-soy glaze — a protein-packed vegan plate in 18 minutes.
About this recipe
Tempeh & Tofu Kecap 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 tofu, and it takes around 18 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
- 150g tofu
- 3 cloves garlic
- 2 bird's eye chilli
- 2 bowls, cooked rice
- 150g tempeh buy
- 2 tbsp sweet soy sauce buy
Equipment
Method
- 1
Cube tempeh and tofu. Shallow-fry until golden on all sides, drain.
~8 min
- 2
In the same pan fry garlic and chilli 1 min.
~1 min
- 3
Add kecap manis and a splash of water; return tempeh and tofu and toss until sticky, 3 min.
~4 min
- 4
Serve over rice.
~1 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- 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 →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Tempeh & Tofu Kecap take to make? +
Around 18 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: Tofu → tempeh, or chicken/prawns if you eat meat; 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 Tempeh & Tofu Kecap ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
More Indonesian recipes
Indonesian
Nasi Goreng (Indonesian Fried Rice)
Sweet-savoury fried rice with kecap manis and a fried egg — Indonesia's national comfort dish in 15 min.
Indonesian
Indomie-Style Mie Goreng
Stir-fried instant noodles done right — egg, greens and a sweet-savoury glaze in under 10 minutes.
Indonesian
Telur Balado (Eggs in Chilli Sauce)
Boiled eggs in a punchy red chilli-tomato sambal — big flavour, cheap, freezer-pantry friendly.