This Indonesian-inspired Sweet and Spicy tempeh stir-fry is a quick, flavorful dish that brings the bold, sweet, and savory flavors of Southeast Asia to your table. Tempeh, rich in protein and nutrients, gets crispy and caramelized in a sweet soy glaze, making it a perfect pairing for steamed white rice. A great high-protein dish for busy weeknights or meal prep!
Get ready to impress your taste buds with this bold and flavorful dish! Crispy tempeh is coated in a sticky, savory-sweet glaze that’s spiked with chilies, fresh ginger, and garlic. Inspired by Tempeh Kecap, this recipe is quick to prepare, customizable to your spice tolerance, and works beautifully over steamed rice or with noodles. Best of all, its rich, caramelized flavors make it feel indulgent while still being a healthy option.
What is Tempeh Kecap?
Tempeh Kecap is a traditional Indonesian dish that features tempeh—a nutrient-rich, fermented soybean cake—cooked in a savory and sweet glaze made with kecap manis . Kecap manis is a thick, sweet soy sauce that adds a rich caramelized flavor to dishes and is a staple in Indonesian cuisine. In this dish, the tempeh is often fried until crispy before being tossed in the flavorful glaze, which is enhanced with aromatics like garlic, ginger, and shallots, and spiced with chilies for a touch of heat.
If you’ve been searching for an easy yet impressive protein-rich recipe to elevate your weeknight meals, then this is the recipe for you.
Why You’ll Love this Indonesian-Inspired Tempeh Stir-Fry
- Bold Flavors: A perfect balance of sweet, savory, and spicy for a flavor-packed bite.
- Crispy Texture: Tempeh fried to golden perfection for a satisfying crunch.
- Easy to Make: Simple steps and few ingredients make it beginner-friendly.
- Versatile: Works as a main dish, side, or even a protein-packed snack.
- High protein: A dish high in plant-based protein that everyone will enjoy, not just vegans.
- Quick and Convenient: Ready in under 30 minutes, perfect for busy weeknights.
- Nutrient-Dense: Tempeh is a powerhouse of protein, fiber, and essential nutrients.
- Crowd-Pleaser: Pairs wonderfully with rice or noodles, making it a hit at any table.
Health Benefits of Tempeh
Tempeh is a nutritional powerhouse of an ingredient that you can cook with to up your protein intake. Originating from Java in Indonesia, tempeh has been a beloved source of plant-based protein there for centuries, a testament to how delicious and nutritious it is. In dishes like Tempeh Kecap, the tempeh takes on bold, complex flavors while crisping up to perfection in your wok or frying pan.
Because it’s made of fermented soybeans, it’s also packed with probiotics that promote gut health, and is high in nutrients like calcium, iron, and magnesium.
Ingredients and Substitutions for this Tempeh Stir-Fry
- Tempeh: A fermented soy product with a nutty flavor and firm texture. Substitutes: Tofu (extra firm, pressed, and cut into matchsticks) or seitan for a similar protein-rich option.
- Bay Leaves: Used for aroma, traditional in Indonesian cooking. Substitutes: Kaffir lime leaves (for a citrusy note), or omit if unavailable.
- Red Chilies: Adds heat and color to the dish. Substitutes: Use serrano peppers or a pinch of red chili flakes for similar spice. For a milder option, use red bell peppers.
- Brown Sugar: Adds sweetness to complement the savory and spicy elements. Substitutes: Coconut sugar, white sugar, or maple syrup.
- Sweet Soy Sauce / Kecap Manis: A thick, sweetened soy sauce that’s key to Indonesian cuisine. Substitutes: Mix regular soy sauce with 1 teaspoon molasses, maple syrup, or honey for a similar flavor.
- Shallots: Small, sweet onions that are less pungent. Substitutes: 1 small yellow onion or red onion.
- Garlic: Adds depth and flavor. Substitutes: Garlic powder (1/4 tsp per clove) in a pinch.
- Ginger: Adds a warm, peppery note. Substitutes: Galangal (for authenticity) or ground ginger (1/4 tsp per inch).
- Lemongrass: A fragrant herb used for depth of flavor. Substitutes: Lemon zest (1 tsp) for a citrusy hint, or omit if unavailable.
How to Make this Tempeh Stir-Fry
Fry the Tempeh
- Heat oil in a large frying pan over medium-high heat and shallow fry the tempeh pieces until golden and crispy.
- Remove and set aside on a paper towel-lined plate.
Fry Aromatics and Add Sauce
- Sauté the shallots, garlic, and ginger along with bay leaves (or kaffir lime leaves) and lemongrass.
- Stir in the sliced red chilies and cook until they soften.
- Add the fried tempeh back into the pan. Season with salt, brown sugar, and sweet soy sauce. Stir or toss everything together on low heat until the tempeh is fully coated in the glaze.
Serve with Rice
- Remove from heat and serve immediately over steamed white rice.
- Garnish with extra chilies or fresh cilantro for a pop of color and flavor.
Frying vs Air-Frying Tempeh
Frying tempeh is the traditional way to prepare Tempeh Kecap, giving it a crispy, golden crust that beautifully soaks up the kecap and aromatics for that delicious bite. But if you’re looking for a lighter option, or just don’t feel like the effort of frying, using an air-fryer is a great alternative that gives you a a similar crispiness with much less oil. The texture or flavor are not the exact same, but whichever method you choose, the tempeh will remain flavorful and super filling—perfect for this Indonesian-inspired dish.
Make it Your Own!
One of the best things about Tempeh Kecap is how good it tastes with everything. Here are some ideas you can think of adding the next time you make this recipe. The possibilities are endless, so don’t be afraid to experiment and tailor the recipe to your tastes!
- Vegetables: Add a handful of green beans, scallions, diced carrots, or bell peppers to make it more colorful and nutrient-packed. Topping the Indonesian Tempeh Stir-Fry with fried garlic chips, crispy fried onions are another delicious and indulgent way you can serve it.
- Nuts: Crushed peanuts would add yet another savory twist to this dish.
- Sauces and condiments: For a creamy twist, add a touch of peanut butter to the sauce. Alternatively, some spicy Indonesian sambal would pair great!
- Salads: Indonesian Gado-Gado salad is the perfect side salad for this meal if you want to double up on the tempeh. I love this recipe from Veggie Anh !
Similar to Tempeh Stir-Fry
- Fast and Easy Vegan Egg Tomato Stir-Fry
- Gobi Manchurian – Indo-Chinese at its finest!
- Vegan Paneer Kathi Rolls
- Plant Based on a Budget’s Shiitake Asparagus Tofu Stir-Fry
Tempeh Stir-Fry: Indonesian-Inspired
Ingredients1x2x3x
- 14 oz tempeh about 400 grams, cut into matchstick pieces
- 2 bay leaves or sub with kaffir lime leaves for an aromatic twist
- 2 red chilies thinly sliced diagonally (adjust heat to taste)
- 1 tsp salt
- 1 tsp brown sugar
- 3 tbsp sweet soy sauce kecap manis preferred, or substitute soy sauce with 1 tsp molasses or maple syrup mixed in
- 3-4 tbsp oil for frying and sautéing
Aromatic Blend:
- 3-4 shallots or sub with 1 small onion, finely chopped
- 3 garlic cloves minced
- 1 inch fresh ginger grated (or galangal if available)
Optional Add-ins:
- 1 stalk lemongrass lightly crushed
Instructions
- Heat 3-4 tablespoons of oil in a large frying pan over medium-high heat. Shallow fry the tempeh pieces until golden and crispy, about 5-7 minutes. (For a lighter version, air-fry the tempeh at 375°F for 10-12 minutes, tossing halfway.) Remove and set aside on a paper towel-lined plate.
- Reduce the pan’s heat to medium and add 2 tablespoons of oil. Sauté the aromatic blend (shallots, garlic, ginger) along with bay leaves (or kaffir lime leaves) and lemongrass (if using) for 2-3 minutes until fragrant.
- Stir in the sliced red chilies and cook for 1-2 minutes on low heat until they soften.
- Add the fried tempeh back into the pan. Season with salt, brown sugar, and sweet soy sauce. Stir or toss everything together on low heat until the tempeh is fully coated in the glaze, about 1-2 minutes.
- Remove from heat and serve immediately over steamed white rice. Garnish with extra chilies or fresh cilantro for a pop of color and flavor.
Nutrition
Made with a simple vegan buttermilk batter and topped with golden, almost crispy caramelized bananas, these vegan caramelized banana pancakes are a delightful mix of soft, sweet, and buttery flavors. Indulge in this delicious and wholesome breakfast, or have them for a sweet treat after a meal, and they’re guaranteed to stay in your repertoire.
If you’ve never had an out-of-body experience, allow me to introduce you to my Vegan Caramelized Banana Pancakes! They are the ultimate treat for breakfast, brunch, and even dessert. The pancakes crisp up beautifully on the outside, but stay fluffy and soft on the inside, while the perfectly caramelized banana slices melt in your mouth. Every bite is a delightful combination of sweet, creamy, and caramel-y flavors, whether you drizzle them with maple syrup, sprinkle on some toasted nuts, or enjoy them as they are. The best part? Although the dish feels indulgent because of the combination of the warm, buttery flavors and the soft, tender pancakes, making them is surprisingly easy!
You probably already have all the ingredients that you need for these pancakes in your pantry, and they come together in no time. This makes them perfect for lazy Sundays, and even for when you’re entertaining but you don’t want to step away from your loved ones for too long so that you can impress guests without breaking a sweat. Whether you’re a pro in the kitchen or a beginner looking to try something new, this recipe is approachable, fool-proof, and sure to have your loved ones begging you for the recipe. Get ready to to want to make these pancakes all the time.
Ingredients and Substitutions for Vegan Caramelized Banana Pancakes
Dry Ingredients
- Flour: Substitute all-purpose flour with whole wheat flour for added fiber. Make it Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Sugar: Use maple syrup, agave, or date syrup instead of sugar for natural sweetness. Date syrup tastes very similar to caramel if that’s your thing. Substitute with coconut sugar for richer flavor.
- Leavening Agents: If you don’t have any baking powder, use baking soda and cream of tartar in a pinch.
Wet Ingredients
Plant Milk: While soy milk works best for curdling into buttermilk, almond or oat milk can also be used depending on your dietary needs.
Bananas and Toppings
- Bananas: Use plantains for a slightly firmer texture. Swap with peaches or apples for a seasonal twist.
- Sweetener for Caramelizing: Use coconut sugar, agave, or maple syrup instead
- Toppings: Use coconut cream, cashew cream, or any plant-based yogurt as a topping. If you want to top the pancakes with more fruit, you can add berries, diced mango, or even pineapple for tropical vibes. Nuts and seeds are a great source of protein and healthy fats. Use chopped pecans, walnuts, hazelnuts, or sunflower seeds.
How to Make Vegan Caramelized Banana Pancakes
- Make the Vegan Buttermilk: In a small bowl, whisk together the plant milk, apple cider vinegar, and vanilla extract. Let it sit for 5 minutes to curdle.
- Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, salt, raw sugar, and baking powder. Slowly pour the buttermilk into the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Avoid overmixing. Let the batter rest for 5 minutes.
- Caramelize the Bananas: While the batter is resting, heat a skillet over medium heat. Add 1 tbsp of vegan butter and ½ tbsp of brown sugar. Once melted, add the banana slices cut-side down. Cook for 2–3 minutes or until golden brown, then flip and cook the other side for another 1–2 minutes. Remove from the skillet and set aside.
- Cook the Pancakes: Wipe the skillet clean, then heat it over medium-low heat. Add a small amount of vegan butter to grease the surface. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface (about 2–3 minutes). Flip and cook the other side until golden brown, about 1–2 minutes more. Repeat with the remaining batter.
- Serve: Stack the pancakes on plates and top with the caramelized bananas. Add your favorite toppings like coconut yogurt, fresh berries, and a generous drizzle of maple syrup.
More Protein? No Problem!
Trying to get more protein into your diet? There are lots of ways to boost the protein content of your Vegan Caramelized Banana Pancakes.
Pancake Batter:
- Add Protein Powder: Mix in 1–2 scoops of vanilla or unflavored plant-based protein powder.
- Incorporate Nut Butter: Stir in 2–3 tablespoons of almond butter, peanut butter, or cashew butter. This will also make the pancakes taste more creamy and nutty.
- Add Ground Seeds: Mix in ground flaxseeds or chia seeds, which are also high in omega-3s and fiber.
Toppings:
- Top with Vegan Greek Yogurt: Use high-protein vegan yogurt, like soy or almond-based options, as a creamy topping.
- Add Toasted Nuts: For added crunch and protein, top the pancakes with chopped almonds, walnuts, or pistachios.
- Silken Tofu Whipped Cream: If you can go the extra mile, make a protein-rich whipped cream using blended silken tofu. I love this recipe from TofuBud .
- Serve with a Full Breakfast: Feeling extravagant? Complete your English or Intercontinental Breakfast with some Vegan Shakshuka or pair the pancakes with savory tempeh bacon strips for a sweet-and-savory high-protein combo.
Similar to Vegan Caramelized Banana Pancakes
- Spiced Vegan Pancakes
- Vegan Plantain Pancakes
- Easy Peaches and Cream Overnight Oats
- Healthy Vegetable Pancakes
Vegan Caramelized Banana Pancakes
Ingredients1x2x3x
For the Bananas:
- 2 ripe bananas sliced lengthwise
- 1 tbsp brown sugar divided
- 2 –3 tbsp vegan butter
For the Pancakes:
Dry Ingredients:
- 1 cup 120 g all-purpose flour
- Pinch of salt
- 2 tbsp raw sugar
- 1 tsp baking powder
- ½ tbsp ground flax seeds optional
Vegan Buttermilk:
- 1 cup 240 ml plant-based milk (soy milk works best)
- 1 tbsp apple cider vinegar
- 1 –2 tsp vanilla extract
Instructions
Prepare the Pancake Batter:
- To make the vegan buttermilk, in a small bowl, whisk together the plant milk, apple cider vinegar, and vanilla extract. Let it sit for 5 minutes to curdle.
- In a large mixing bowl, whisk together the flour, ground flax (if using), salt, raw sugar, and baking powder. Slowly pour the buttermilk into the dry ingredients, stirring gently until the batter is smooth and no lumps remain. Avoid overmixing. Let the batter rest for 5 minutes.
Cook the Pancakes:
- While the batter is resting, heat a skillet over medium heat. Add 1 tbsp of vegan butter and ½ tbsp of brown sugar. Once melted, add the banana slices cut-side down. Cook for 2–3 minutes or until golden brown, then flip and cook the other side for another 1–2 minutes. Remove from the skillet and set aside.
- Wipe the skillet clean, then heat it over medium-low heat. Add a small amount of vegan butter to grease the surface. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until the edges look set and bubbles form on the surface (about 2–3 minutes). Flip and cook the other side until golden brown, about 1–2 minutes more. Repeat with the remaining batter.
Serve:
- Stack the pancakes on plates and top with the caramelized bananas. Add your favorite toppings like coconut yogurt, fresh berries, and a generous drizzle of maple syrup.
Notes
Nutrition
Looking for your next favorite cookie to enjoy with a glass of milk? Look no further than these Soft and Chewy Vegan Matcha Cookies with Silken Tofu! The complex flavors and unctuous textures of this cookie will have you reaching for the cookie jar again and again. Whether you’re settling into your reading nook with the latest “romantasy” novel, or going next book club meeting with a special treat, these cookies are going to be a hit .
Matcha is everywhere these days: matcha lattes, matcha muffins, matcha chocolate etc.! Matcha, for those who don’t know, is basically green tea (picked and processed a different way) ground into a very fine powder. It can be a great source of antioxidants and has also been shown to help blood sugar levels. It’s also super delicious by itself or in desserts and lattes alike, so it’s no wonder it’s popping up everywhere. But if you’re going to try any recipe with this bonafide superfood in it, My Soft & Chewy Vegan Matcha Cookies are a delight after a heavy meal, or just as a snack.
Whether you’re an aficionado or if you’ve only ever had matcha a couple of times, I guarantee these cookies will stay in your cookie roster for a long, long time.
Ingredients and Substitutions for Vegan Matcha Cookies
- All-Purpose Flour: Sub with gluten-free all-purpose flour for a gluten-free option or a 1:1 baking blend.
- Salt: Use sea salt or alternatively substitute with kosher salt for a more pronounced flavor.
- Baking Soda: You can sub with baking powder (adjust to 1 1/2 tsp) if needed, though texture may be slightly different.
- Vegan Butter: You can sub with coconut oil (solid at room temp) or a neutral vegetable shortening.
- Granulated Sugar: Sub with coconut sugar for a less refined option, though the cookies may be darker in color.
- Silken Tofu (Soft Tofu): No silken tofu? No problem. Sub with applesauce, mashed banana, or a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Vanilla Extract: You can use vanilla bean paste or almond extract for a flavor twist.
- Matcha Powder (Culinary-Grade): You can choose to sub with green tea powder (though less vibrant) or extra cocoa powder for a chocolate-flavored twist.
Optional Additions:
- Vegan White Chocolate Chips: Swap for dark chocolate chips or vegan matcha chips.
- Chopped Nuts (Walnuts/Pecans): Use almonds, hazelnuts, or skip for a nut-free version.
What is culinary grade matcha and how does it compare?
Culinary-grade matcha , compared to ceremonial-grade matcha, is made to hold up during the high heat of baking or cooking, and when mixed with other ingredients. Its flavors are usually bolder and more robust compared to the sweeter, smoother taste of ceremonial-grade matcha. Culinary grade is also a bit less expensive than ceremonial grade, so it’s more accessible. It’s not a huge deal if you can’t find culinary-grade matcha powder at the grocery story, find what’s available to you and use that.
Making the Best Vegan Matcha Cookies
Prepare Your Batter and Preheat Oven
- Preheat oven and line baking trays with parchment paper or reusable silicone baking mats.
- Whisk together dry ingredients in a smaller bowl and set aside.
- In a larger bowl, cream together wet ingredients until smooth.
Mix the Batter
- Sift in the dry flour mixture into the wet mixture and mix with a spatula.
- Fold in chocolate and/or walnuts if you are using them.
Bake and Serve
- Portion out the cookies, placing cookie dough balls at least 2 inches apart on the baking sheet to prevent sticking as these spread while baking.
- Bake for 12-15 minutes (depending on the doneness you prefer).
- Once baked, remove from the oven and let it firm up for 5 minutes before transferring to a wire rack.
- Serve with a glass of almond milk or matcha latte to go double matcha!
Storing Your Vegan Matcha Cookies
- Room Temperature: Store cooled cookies in an airtight container for up to 4-5 days.
- Refrigeration: For extended freshness, refrigerate cookies for up to 1 week.
- Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
How Do You Like Your Vegan Matcha Cookie?
For Softest and Chewiest Cookies
- Use bread flour and slightly over-mix the batter, this will develop the gluten slightly, producing a cookie with a bit more bite.
- Underbake the cookies slightly in the center if you like a softer cookie.
- Allow the batter to rest in the fridge for eight hours, preferably overnight so that the flour can absorb all the fat. This will prevent the cookies from spreading out too much and becoming too thin when baked (thin = crispy)
For Cake-y Cookies
- Add more flour to the recipe, more flour will make the cookie denser and more cake-like.
- Sub the baking soda for baking powder to get more of an airy rise in the oven.
For Crispy Cookies
- For crispy edges, flatten the cookies slightly with your palm before baking on the sheet.
- Use more fat (vegan butter in this case) and sugar for crispy cookies. This is because fat and sugar help the cookies spread out more, giving the cookies a thinner shape.
- Melt the vegan butter instead of creaming it.
Made too many cookies? Here’s how you can use them up!
While I don’t understand the phrase “too many cookies” in the literal sense, I know how to help when people ask for creative and delicious use up or repurpose certain foods so that they do not throw any away.
- Get packing! Buy some cute cardboard boxes and fill them up with cookies to take for your friends and family. It makes the perfect gift for when you visit someone’s home and they’ll love you for it.
- Matcha cookie pie-crust: Crush the cookies up and add some vegan butter for a sophisticated and tasty pie crust.
- Layered desserts: You can use these cookies as a layer in a trifle or tiramisu, especially if they’re a few days old and have gotten stale.
- Matcha truffle balls: Crush the cookies, mix with some vegan cream cheese, and coat in dessicated coconut for a tasty and decadent snack.
- Matcha milkshakes: Blend in a smoothie with some frozen bananas, dairy-free yogurt, and honey for a perfect treat.
Similar Recipes to Vegan Matcha Cookies
- Vegan Cardamom Snickerdoodle Cookies
- Fudgy Vegan Chocolate Zucchini Muffins
- Easy Vegan Blueberry Cookies
- Vegan Cardamom Chocolate Cookies
Soft & Chewy Vegan Matcha Cookies with Silken Tofu
Ingredients1x2x3x
- 2 cups all-purpose flour 260 grams
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup vegan butter 115 grams
- 3/4 cup granulated sugar 200 grams
- 1/4 cup soft tofu about 60 grams, passed through a sieve or blended
- 2 teaspoons vanilla extract
- 1 tbsp culinary-grade matcha powder use 1 1/2 tablespoons for a stronger matcha taste
Optional additions:
- 1 cup vegan white chocolate chips
- 3/4 cup roughly chopped walnuts or pecans
Instructions
- Preheat oven to 180C/325℉. Line baking trays with parchment paper or reusable silicone baking mats.
- Whisk together flour, salt, and baking soda in a smaller bowl and set aside.
- In a larger bowl, cream together vegan butter sugar, silken tofu, and vanilla until smooth. Scrape down the sides of the bowl as needed.
- Sift in the dry flour mixture into the wet mixture and mix with a spatula until there are no longer any dry streaks of flour.
- This is the moment when you fold in chocolate and/or walnuts if you are using them.
- Use an ice cream scoop (size 24) to portion out the cookies. Place cookie dough balls at least 2 inches apart on the prepared baking sheet to prevent sticking as these spread while baking.
- Bake for 12-15 minutes (depending on the doneness you prefer).
- Once baked, remove from the oven and let it firm up for 5 minutes before transferring to a wire rack.
- Serve with a glass of almond milk or matcha latte to go double matcha!
Nutrition
Tempeh Stir-Fry: Indonesian-Inspired
Ingredients1x2x3x
- 14 oz tempeh about 400 grams, cut into matchstick pieces
- 2 bay leaves or sub with kaffir lime leaves for an aromatic twist
- 2 red chilies thinly sliced diagonally (adjust heat to taste)
- 1 tsp salt
- 1 tsp brown sugar
- 3 tbsp sweet soy sauce kecap manis preferred, or substitute soy sauce with 1 tsp molasses or maple syrup mixed in
- 3-4 tbsp oil for frying and sautéing
Aromatic Blend:
- 3-4 shallots or sub with 1 small onion, finely chopped
- 3 garlic cloves minced
- 1 inch fresh ginger grated (or galangal if available)
Optional Add-ins:
- 1 stalk lemongrass lightly crushed
Instructions
- Heat 3-4 tablespoons of oil in a large frying pan over medium-high heat. Shallow fry the tempeh pieces until golden and crispy, about 5-7 minutes. (For a lighter version, air-fry the tempeh at 375°F for 10-12 minutes, tossing halfway.) Remove and set aside on a paper towel-lined plate.
- Reduce the pan’s heat to medium and add 2 tablespoons of oil. Sauté the aromatic blend (shallots, garlic, ginger) along with bay leaves (or kaffir lime leaves) and lemongrass (if using) for 2-3 minutes until fragrant.
- Stir in the sliced red chilies and cook for 1-2 minutes on low heat until they soften.
- Add the fried tempeh back into the pan. Season with salt, brown sugar, and sweet soy sauce. Stir or toss everything together on low heat until the tempeh is fully coated in the glaze, about 1-2 minutes.
- Remove from heat and serve immediately over steamed white rice. Garnish with extra chilies or fresh cilantro for a pop of color and flavor.
