High Protein 🤖 AI Generated

Tempe Crispy Bowl – High-Protein Indonesian Power

Discover Indonesia's beloved fermented soybean treasure: golden-crispy tempe slices layered over fluffy jasmine rice with sambal, cucumber, and fried shallots. This Fat Switch version cuts 40% calories by air-frying instead of deep-frying, delivering 22g protein per bowl without sacrificing that addictive crunch.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 200g tempe block, sliced 1/4-inch thick
✓ 1 cup jasmine or white rice, cooked
✓ 1 tbsp coconut oil spray (for air fryer)
✓ 1/2 tsp sea salt
✓ 1/4 tsp ground white pepper
✓ 1/4 cup English cucumber, julienned
✓ 2 tbsp fresh cilantro leaves
✓ 1 tbsp crispy fried shallots (store-bought)
✓ 3 tbsp lite coconut milk
✓ 1 tsp maple syrup or palm sugar
✓ 2 cloves garlic, minced
✓ 1 red bird's eye chili, sliced (seeds optional)
✓ 1 tbsp lime juice
✓ 1/2 tsp tamarind paste or lime zest

👨‍🍳 Instructions

1. Prepare Sambal Base: In a small bowl, whisk together lite coconut milk, maple syrup, lime juice, and tamarind paste. Set aside. In a mortar and pestle, pound garlic and red chili into a paste (or mince finely). Stir into coconut mixture. Taste and adjust salt/lime to preference.

2. Slice & Season Tempe: Pat tempe block dry with paper towels. Slice lengthwise into 1/4-inch planks (you should get 8–10 slices). Season both sides evenly with sea salt and white pepper.

3. Preheat Air Fryer: Set air fryer to 380°F (193°C) and preheat for 3 minutes. If you don't have an air fryer, use a regular oven at 400°F on a parchment-lined baking sheet.

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4. Arrange & Spray: Lightly spray air fryer basket with coconut oil. Arrange tempe slices in a single layer (work in batches if needed—don't overcrowd). Lightly mist tops with coconut oil spray.

5. Air-Fry to Crispy: Cook for 12–14 minutes, shaking basket halfway through at the 6-minute mark. Tempe is done when golden-brown and crispy at the edges. If using oven, bake 16–18 minutes, flipping at 8 minutes.

6. Warm the Rice: If rice is cold, gently reheat in microwave (2 minutes covered) or on stovetop with 1 tbsp water over medium heat, stirring occasionally.

7. Assemble the Bowl: Divide warm rice between two bowls. Top each with 4–5 crispy tempe slices arranged in a fan. Drizzle sambal generously over tempe and rice.

8. Garnish & Serve: Top each bowl with julienned cucumber, fresh cilantro, and crispy fried shallots. Serve immediately while tempe is still warm and crunchy. Optional: extra lime wedge and fresh sambal on the side.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#air-fryer tempe crispy bowl#high-protein Indonesian recipe#fermented soybean tempe goreng

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