Sautéed Tempeh with Spiced Tamarind Glaze

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Indonesian-inspired dish featuring pan-seared tempeh coated in a tangy, spiced tamarind glaze that balances sweet and sour notes. This Indonesian-inspired vegetarian recipe, ready in about 25 minutes, pairs tempeh, tamarind paste, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Indonesian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

250 grams tempeh
2 tbsp tamarind paste
1 tbsp palm sugar
1 tbsp soy sauce
3 garlic cloves, minced
1 tsp red chili flakes
3 tbsp vegetable oil
3 tbsp water
1 tbsp lime juice
2 tbsp fresh cilantro, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Slice 250 grams of tempeh into 1/2-inch thick rectangles. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat and sauté the tempeh pieces for 3-4 minutes on each side until golden brown and slightly crispy, then transfer to a plate.
Step 2: In the same skillet, add 1 tablespoon of vegetable oil and gently fry 3 minced garlic cloves and 1 teaspoon of red chili flakes over medium heat for 1 minute until fragrant but not burned.
Step 3: Stir in 2 tablespoons tamarind paste, 1 tablespoon palm sugar, 1 tablespoon soy sauce, and 3 tablespoons water. Simmer the glaze for 2-3 minutes until it thickens slightly and coats the back of a spoon.
Step 4: Return the tempeh to the skillet and toss gently in the tamarind glaze to coat evenly. Cook for another 1-2 minutes until the tempeh is heated through and glossy.
Step 5: Remove from heat, drizzle with 1 tablespoon fresh lime juice, and garnish with 2 tablespoons chopped fresh cilantro before serving.