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This Indonesian crumbled sticky tempeh is a quick & healthy sautéed dish that happens to be both vegetarian and vegan. Beginner-friendly & a versatile meat substitute!

With umami seasoning / sauce, it’s a flavorful one-pan recipe that is done in just 35 minutes!

Crumbled sticky tempeh with rice on a white plate and green onions.

In this post you’ll learn:

Watch How to Make Here

Why You Will Love This Crumbled Tempeh

  • It’s packed with flavor!
  • Quick! Done in 35 minutes end-to-end.
  • Tempeh is naturally rich in protein.
  • 100% vegan, thus also 100% vegetarian.
  • A healthy lunch and dinner recipe.
  • A versatile vegan meatless crumbles recipe
  • I’ve included a tutorial video above to make it extra easy for you!

Ingredients

  • Tempeh: This plant-based protein not only has all 9 essential amino acids, but it is also full of health benefits ranging from lowering your cholesterol, protecting your heart, being a good source of B vitamins, and promoting bone health! Plus, they’re the base of our vegan ground meat recipe here!
  • Garlic: Packed with a lot of flavor, garlic is a must in stir-fries including this one.
  • Ginger: An additional aromatic that packs even more flavor into this recipe!
  • Soy sauce: Adds that umami flavor and helps to darken the color into that deep, rich, dark brown color.
  • Maple syrup: The secret ingredient that will help caramelize the tempeh! Any liquid sweetener will do.
  • Lime juice: A bit of tang to round off the flavor.
  • Sriracha (optional): A bit of heat for a kick!
  • Green onion (optional): Some garnish for serving.
Ingredients for tempeh crumbles with labels on a white background.

What is Tempeh Made Out of?

Tempeh is a vegan protein source made from fermented soybeans (which btw made it to my List of 35 Brown Vegetables + Photos!). Tempeh itself originated from Indonesia (which is also where I come from 😉) and it is a very cheap vegan/vegetarian protein source that is commonly found especially on the island of Java.

What does Tempeh Taste Like?

Tempeh has a firm but slightly chewy texture. As a result, tempeh will hold up its shape when cooked. Tempeh also absorbs flavor well so it is perfect as a meat substitute when you are making vegan recipes. In terms of flavor, it has a nutty, earthy flavor with a slightly fermented tone to it.

Those who are trying tempeh for the first time might find its taste a little bit weird due to its fermentation process. Moreover, there aren’t many other food that is similar to tempeh so it might also be a new taste for your taste buds.

A plate of Indonesian tempeh crumbles dish with a fork and small bowls on the side.

What is Sticky Tempeh Crumbles?

This crumbled sticky tempeh uses tempeh with a savory, umami sauce to glaze the tempeh. It is made by first stir-frying some crumbled tempeh, then allowing the sauce to caramelize and thicken to infuse flavor into the tempeh.

A fan of fermented food? Then check out my Kimchi Sushi recipe, or this Kimchi Aioli recipe that is a sure-fire way to add an oomph to your meals! And if you like both soybeans and fermented food, definitely check out this Natto Rolls (Japanese fermented soybeans sushi) recipe!

Step-by-step Instructions

Four simple steps are all you need!

1. Prepare: Peel and mince the garlic and ginger. Then crumble the tempeh until they have a mince-like texture. You can also cut them into sticks for a more authentic, accidentally vegetarian & vegan Indonesian Tempeh Orek recipe (note that the website is in Indonesian, but you can still see how the traditional Indonesian tempeh recipe looks like; plus, doing a quick Google Translate will do the trick!).

2. Mix: Mix together all the ingredients for the tempeh sauce.

3. Sauté time! First, add the aromatics (garlic and ginger) to the skillet and sauté for 2-3 minutes until they turn slightly brown. Then add the crumbled tempeh and fry until golden brown for about 5-6 minutes.

4. Glaze: Glaze the pan with the sauce and cook further for 4-6 more minutes until it’s caramelized!

A white ramekin of soy sauce-based tempeh sauce.
A black pan with sauteed minced garlic and ginger.
A black pan with sauteed tempeh crumbles.
A black pan with healthy crumbled tempeh with sauce glaze.

Do I Need to Steam my Tempeh?

You can, but it’s unnecessary if you don’t mind (or even better, if you love) the taste of tempeh.

Steaming your tempeh reduces the slight bitterness that tempeh has, making this dish more accessible to people who are not used to tempeh/don’t like the flavor.

If you would like to steam your tempeh, you can just use the pan you’re going to stir fry/sauté the tempeh in. Just crumble the tempeh, add them to the pan, and cover it with water over medium heat. Once the water is boiling, reduce the heat to low and let it simmer for 7-10 minutes until the water reduces.

Top Tips

Cutting – If you’re tight on time, you can also just cut the tempeh into slices, cubes, or sticks (like the traditional Indonesian tempeh orek recipe).

  • You might get less flavor due to the lower surface area, but it will still be an excellent tempeh dish!

Steaming – If you’re not a fan of the tempeh flavor, the secret is to steam it before cooking to neutralize the flavor. Refer to the section above for how to do so.

Garnish – For some garnish, I recommend:

  • Top with 1 Tablespoon chopped green onions and/or 1 Tablespoon toasted sesame seeds for every serving!
  • Mix in 1/2 teaspoon of sesame oil just before turning the heat off to give that Chinese food flair.
Close-up of Indonesian sticky tempeh with juicy and saucy glaze.

Is Tempeh Better than Tofu?

Tempeh and tofu are both made from soy beans. They have similar nutrient content but tempeh is richer in protein and fiber. On the other hand, tofu has fewer calories and more calcium. They both have great health benefits such as reducing your risk of heart disease. You can read more about it in this Healthline article to decide for yourself which one suits you better.

In terms of flavor, tofu tends to be more neutral while tempeh could be more of an acquired taste to some. However, in general, tempeh absorbs flavor better than tofu. Speaking of tofu, you might like my Easy Marinated Tofu recipe!

Ways to Serve Your Tempeh Crumbles

I recommend serving your tempeh crumbles on a bed of warm brown rice. If you want to take it up a notch, below are some tasty options:

  • Turmeric rice / nasi kuning
    • Make fancy-looking rice by adding just a tinge of turmeric powder! I would start with 1/4 teaspoon per 1 cup of uncooked rice, added before cooking the rice. Be careful to not add too much since it can taste bitter.
    • Not only is turmeric rice commonly eaten in India, but we Indonesians also have a variety that we love: nasi kuning (literally translated to yellow rice)!
      • Originally, nasi kuning also uses coconut milk, bay leaves, kaffir lime leaves, and lemongrass, but I think adding a bit of turmeric powder is an easy solution to give this tempeh recipe a bit of an Indonesian flair while keeping it simple!
    • Regarded as a super food, turmeric has so many health benefits too due to its antioxidant and anti-inflammatory properties. A quick tip is to add a pinch of black pepper too so your body can absorb the curcumin better!
  • Coconut rice
    • Adding coconut milk to your rice makes it even more aromatic! Just add 1/4 cup (about 60ml) of coconut milk per 1 cup of uncooked rice! Add this before boiling so the rice can absorb the flavor well!
  • Peanut Butter Rice
    • My 3-Ingredient Peanut Butter Rice recipe is actually inspired by the Zimbabwean peanut butter rice. But since peanuts are also commonly used in Indonesian kitchen, they pair great together!
A plate of crispy tempeh crumbles with a fork on a beige napkin.

Storage and Meal Prep Instructions

Storage: Store your tempeh crumbles in the fridge for up to 5 days.

Meal prep: You can make this recipe 5 days ahead which is perfect for a weekday lunch/dinner!

However, if you want it fresh, you can make ahead the sauce and sauté your tempeh + aromatics in the weekend (so steps 1-4). Store them in the fridge and just before you want to serve them, reheat the stir-fried tempeh + aromatics on a pan/skillet, then add the sauce to glaze them (steps 5-6). You would then be done in just 5 minutes!

FAQs

Where do you find tempeh in the grocery store?

Tempeh is typically found in the refrigerated section of the grocery store, often near tofu or plant-based meat alternatives.

Can I substitute the maple syrup with another sweetener?

For sure! I tried substituting it with brown sugar and agave nectar and they both work well. I have not tested it with other types of sweetener but I can imagine it would work!

Can I substitute the lime juice?

Yes! You can substitute it with lemon juice.

I’m super tight on time. Can I just cut the tempeh into slices or cubes?

Sure you can! You might get less flavor due to the lower surface area in tempeh slices or tempeh cubes, but when pressed for time, this will still be an excellent recipe!

Another option which is good for meal prepping is to make the sauce and stir fry your tempeh + aromatics, then store them in the fridge. Just before you want to serve them, reheat the stir-fried tempeh + aromatics on a pan, then add the sauce to glaze them. You would then be done in just 5 minutes!

A pan of quick and healthy Indonesian sticky tempeh.

Looking for More Easy Lunch/Dinner Recipes?

A fan of Indonesian food? Then check out My Mum’s Vegan Rendang Recipe (Indonesian Curry-like Dish)

If you like your spices, I highly recommend this Creamy Tandoori Sauce Pasta which combines Indian spices and the creamy comfort of pasta meals!

And if you are a fan of Asian food in general, check out my 30-Minute Rainbow Poke Bowl or this Gochujang Aioli recipe for a Korean twist in your dips! Or may I suggest my sushi series of recipes? 😉

Indonesian crumbled sticky tempeh dish with rice and green onions.
Print Recipe
5 from 4 votes

Sautéed Crumbled Sticky Tempeh (Quick Indonesian Vegetarian Dish)

This Indonesian crumbled sticky tempeh is a quick & healthy sautéed dish that is accidentally vegetarian & vegan. Beginner-friendly & a versatile meat substitute!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese, Indonesian
Keyword: crumbled tempeh, indonesian tempeh, quick tempeh recipes, sauteed tempeh, sticky tempeh, tempeh dishes, vegetarian tempeh recipes
Servings: 2 servings
Calories: 354kcal
Author: Jem @ The Fruity Jem

Ingredients

Brown Rice:

  • ½ cup brown rice uncooked (95 grams)
  • 1 cup water (240 ml)

Vegetables:

  • 4 garlic cloves finely minced
  • 2 inches ginger finely minced (5cm)
  • 1 block tempeh (8oz) crumbled (225 grams)
  • 1 Tablespoon olive oil or any other cooking oil

Tempeh Sauce:

  • 3 Tablespoons soy sauce (45 ml), sub with liquid aminos
  • 1 Tablespoon maple syrup sub with agave nectar or another sweetener of choice
  • 1 Tablespoon lime juice (from about 1 medium lime), or sub with lemon juice or rice vinegar
  • 2 teaspoons sriracha or sambal oelek (optional)

Garnish (Optional):

  • 1 medium green onion for garnish chopped (optional)

Instructions

Preparation

  • Cook the rice: Cook the rice according to package instructions.
    If the package instruction is missing, here is the general instruction for cooking brown rice.
    Add 1/2 cup of uncooked rice and 1 cup of water to a saucepan or a small pot, then bring to a boil.
    Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is fluffy. Afterward, turn off the heat and cover the pot to let it steam for 5 more minutes.
  • Mince: Peel and finely mince the garlic and ginger into small pieces.
    Quick tip: It's so much easier to peel your ginger using a spoon. See video above on top of the blog post for a demonstration!
  • Crumble: Crumble the tempeh by first slicing them thinly, then cutting it lengthwise into thin sticks before mincing it into small crumbles (see video above).
    You can also use a box grater for this.
  • Mix: Meanwhile, mix the sauce ingredients in a small bowl with a fork or a whisk.

Now the real cooking!

  • Heat: Put the pan/skillet on the stove over medium heat. Then add the oil.
  • Fry garlic and ginger: Once the oil is hot (after about 30 seconds), add the minced garlic and ginger. Fry until fragrant and the garlic turns slightly brown (but not burnt), for about 2-3 minutes.
  • Add tempeh: Add the crumbled or cubed tempeh to the pan. Turn up the heat to high. Sauté until the tempeh turns golden brown, about 5-6 minutes.
  • Check: By now, your brown rice should be ready. Turn off the heat and cover the pot to let it steam.
  • Add sauce: Once the tempeh turns golden brown, pour the sauce mixture into the pan. Turn the heat to medium low and keep stirring until the sauce coats the tempeh evenly and caramelizes into a deep, rich dark brown color. This will take about 4-6 more minutes.
  • Serve: Serve on a bed of fragrant brown rice and top with spring onions! Note that the flavor of the crumbled tempeh itself might be too strong for you when its on its own, but it's absolutely delicious when paired with rice!

Notes

Recipe Tips

Cutting – If you’re tight on time, you can also just cut the tempeh into slices, cubes, or sticks (like the traditional Indonesian tempeh orek recipe).
    • You might get less flavor due to the lower surface area, but it will still be an excellent tempeh dish!
Steaming – If you’re not a fan of the tempeh flavor, the secret is to steam it before cooking to neutralize the flavor. Refer to the section above for how to do so.
Garnish – For some garnish, I recommend:
    • Top with 1 Tablespoon chopped green onions and/or 1 Tablespoon toasted sesame seeds for every serving!
  • Mix in 1/2 teaspoon of sesame oil just before turning the heat off to give that Chinese food flair.

Storage and Meal Prep Notes

  • Storage: Store your sticky tempeh in the fridge for up to 5 days.
  • Meal prep: You can make this recipe 5 days ahead which is perfect for a weekday lunch/dinner!
    • However, if you want it fresh, you can make ahead the sauce and sauté your tempeh + aromatics at the weekend (so steps 1-4). Store them in the fridge and just before you want to serve them, reheat the sautéed tempeh + aromatics on a pan/skillet, then add the sauce to glaze them (steps 5-6). You would then be done in just 5 minutes!