Crispy tempeh and anchovy is a savory snack that is not only delicious but also high in protein and easy to prepare with ingredients available in America. Perfect as a rice side dish, salad topping, or a healthy snack for low-carb and vegan diets, this recipe is designed to delight your taste buds while supporting a healthy lifestyle and meal prep.
What Is Crispy Tempeh and Anchovy?
Crispy tempeh and anchovy is a traditional Javanese dish that is shelf-stable and often served during Lebaran or as a weekly staple. The combination of crispy-fried tempeh with small anchovies and palm sugar spices produces an addictive umami flavor. In America, this recipe can be adapted for various lifestyles, such as:
- Vegan-Friendly: Replace anchovies with peanuts for a plant-based alternative.
- Low-Carb Diet: Opt for organic, minimally processed tempeh.
- Meal Prep: Store in an airtight container for up to 2 weeks for convenient meal preparation.
Ingredients (For 4 Servings)
200 grams of tempeh
(Available at Whole Foods or Asian stores like H Mart)
50 grams of dried small anchovies
(Find them in the Asian seafood section or purchase online via Amazon)
3 cloves garlic, finely minced
5 red curly chilies, sliced diagonally (or 1 teaspoon chili powder)
2 kaffir lime leaves
2 tablespoons tamarind water
(Alternative: 1 teaspoon apple cider vinegar)
3 tablespoons palm sugar
(Can be substituted with 2 tablespoons maple syrup + 1 teaspoon molasses)
1 teaspoon salt
Cooking oil as needed
How to Make Crispy Tempeh and Anchovy in 30 Minutes
1. Prepare the Tempeh:
Slice the tempeh into thin, matchstick-like pieces, then fry in hot oil until golden yellow. Drain on paper towels.
2. Prepare the Anchovies:
Soak the anchovies in warm water for 5 minutes to reduce their saltiness, then drain and fry for 2 minutes until crispy.
3. Sauté the Spices:
Heat 2 tablespoons of oil in a pan. Sauté the garlic and chilies until fragrant, then add the kaffir lime leaves, tamarind water, and palm sugar. Stir continuously until the sugar dissolves and the sauce thickens into a caramel-like consistency.
4. Combine All Ingredients:
Turn off the heat and add the tempeh and anchovies to the pan. Mix well until all the ingredients are evenly coated with the spice mixture.
5. Storage:
Once cooled, store the crispy tempeh and anchovies in an airtight glass jar. This recipe can last up to 2 weeks without refrigeration.
5 Creative Ways to Serve Crispy Tempeh and Anchovy
1. Salad Topping:
Sprinkle over a kale salad or mix with fresh vegetables and an avocado dressing.
2. Healthy Rice Bowl:
Serve with brown rice, edamame, and sriracha mayo for a savory, spicy kick.
3. Taco Filling:
Use as a taco filling along with cabbage slaw and add guacamole for a fusion of Mexican and Indonesian flavors.
4. Omelet Mix-In:
Mix into an omelet with cheddar cheese for a nutritious breakfast.
5. Trail Mix Snack:
Combine with almonds and dried cranberries for a perfect hiking or on-the-go snack.
Tips for Perfect Crispy Tempeh and Anchovy
Choose High-Quality Tempeh:
Ensure the tempeh is fresh, not slimy, and has a nutty aroma.
Control the Saltiness:
Soak the anchovies for 5-10 minutes before frying to reduce their saltiness.
Integrate the Spices Well:
Make sure the palm sugar is fully dissolved and well incorporated with the aromatics so that the spice mix doesn’t clump.