Wok
Indonesian-Style Tempeh Rendang
Tempeh simmered in a rich, fragrant rendang spice paste with coconut milk, lemongrass and turmeric until the sauce is thick and deeply caramelised. A bold, protein-rich Indonesian classic.
4.7 (3)
- Prep
- 13min
- Cook
- 22min
- Total
- 35min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 300g tempeh, cut into chunks
- 250ml coconut milk
- 2 lemongrass stalks, bruised
- 3 tbsp rendang spice paste
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp ground turmeric
- 1 tsp palm sugar or brown sugar
- 2 tbsp groundnut oil
- Fresh coriander and sliced chilli, to serve
Method
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3 reviews
- Nadia L.
Rich and satisfying. I loved every single bite.
16 Apr 2026
- Paul V.
Absolutely stunning. The coconut milk and spice paste are magic together.
7 Apr 2026
- Siti R.
The depth of flavour in this rendang is just extraordinary.
30 Mar 2026
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