Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

IMG_2330.JPG (2)http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg


I never cooked tempeh before. I have tempeh in some Malay restaurants but I did not like it. However, after joining various Facebook Food Groups, I noted that tempeh is becoming popular in Singapore and I have decided to relook at this special fermented soya beans products. Like bean curd, taukwa, miso paste and etc, tempeh also uses soya beans as its ingredients, however, it’s nutritional benefits is much higher than the the above mentioned products due to differences in production methods.


As per Wikipedia:

“Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.” (Source: http://en.wikipedia.org/wiki/Tempeh)

pic source: http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg


As I was doing my weekly marketing in one of the supermarkets in Singapore, there was a sale of fresh tempehs. 5 packets of fresh tempeh of 6 inches x 2 inches cost only SGD 2. I think that is a bargain and I want to take this opportunity to explore more about tempeh.

I knew I will not like tempeh if I just deep fried it and pan fried with belachan (shrimp paste) sauces, That is what I usually saw in the Malay food stalls. I knew if I am going to like it, the sizes have to be bite size with rich flavour to cover its original special flavour.

I decided to use half of the tempeh I bought by following the recipes published in Loft 48’s Sweet, Spicy Crunchy Tempeh. I told the blogger that sweet and spicy is something that I can’t resist. However, instead of crunchy, I prefer mine to be chewy, Therefore I have chose to oven bake instead of using deep fried. 

For the other half, I have make it into honey “roasted” tempeh where it become a sweet and chewy tempeh!

Note that these 2 recipes are VEGETARIAN friendly, therefore, you can adjust to include other spices or herbs such as shallots, onions, garlics and etc..


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  • 250 g of fresh tempeh
  • 2 tablespoons of granulated sugar
  • 1.5 tablespoons of chilli sauce
  • 1.5 tablespoons of dark soya sauce


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  • Cut the tempeh into cubes.
  • Place it in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 15 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 15 minutes, take it out and set aside.

Note that your tempeh will shrink quite significantly due to water loss. Every oven temperature will slightly differs. The error tolerance level is quite high for this recipe. Therefore, if you find the oven is too hot (sides to start to get burnt) or too cold (no changes in appearance), you can adjust your temperature accordingly by plus or minus 15 degree Celsius.

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  • In a pot, put the water, chili sauce, dark soya sauce and sugar and bring to boil under high  heat.
  • Let it boil until the mixture become sticky and glossy or caramelized.
  • Add in the baked tempeh and stir it until the all the tempeh were coated with the sweet and spicy sauce.

I have opted to use my own home made chilli sauce and you can understand more about chilli and chilli sauce HERE, When you read my post on chilli, you will know how spicy is my tempeh!


  • Add additional red cut chilli if desired. Sprinkle some finely chopped coriander leaves as garnish.
  • Dish is best served with white rice






  • 250 g of fresh tempeh cut into thin slices
  • 3 tablespoon of honey
  • 1 tablespoon of olive oil
  • 3 tablespoon of water
  • 1/4 cups of sugar
  • 1 teaspoon of salt


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  • Cut the tempeh into thin slices.
  • Line the tempeh in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 10 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 1o minutes, take it out and set aside.


If you want it to be crispy, you will have to bake for additional 10 minutes.

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  • Put the honey, water and olive oil in a pot and bring to boil.
  • Let it boil for 2 minutes and add in the baked tempeh slices
  • Stir well until it is well mixed and the tempeh slices have absorbed all the sugar syrup.

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  • In a big plate, put the sugar and salt and stir until it is well mixed.
  • Add the honey coated tempeh slices, stir and ensure all the tempeh were coated with sugar and salt mixture.
  • Take out the tempeh, shake of the sugar and transfer to  another plate.
  • Good to be served as party snack.



  • Tempeh is full of nutritional values. It is the only soya bean related dish that do not originated from Greater China Region but from the Island of Java. It is fermented soya bean and consumption of tempeh will provide more nutrition (especially vitamin B12) than other soya beans products.
  • Tempeh is also called vegetarian burger patties. These two ways of preparation have masked the special soy flavour of tempeh yet provide some chewy texture of tempeh. Be it snack or side dish, it will definitely be welcome by your guest.
  • With these two ways of cooking, I have changed my perception of tempeh. My kids aged 7 and 9 who tried the oven baked honey tempeh have give his thumb up ! Personally, I prefer the sweet and spicy tempeh which is rather addictive and can’t go without  a class of icy cold water!

Hope you enjoy my post and feel free to LIKE me at this blog’s sister page Guaishushu Facebook Page. Have a nice day!

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2 thoughts on “Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

  1. I have been searching for tempeh in FairPrice but did not find it. Could you please share which supermarket you got it from? Thanks in advance.

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