Sweet Tamarind and Palm Sugar Glazed Fried Tempeh
Golden fried tempeh cubes coated in a tangy and sweet tamarind-palm sugar glaze with a hint of chili heat. This asian-inspired vegetarian ready in about 25 minutes pairs tempeh, cut into 1/2-inch cubes, vegetable oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.
Ingredients
- 12 oz tempeh, cut into 1/2-inch cubes
- 1/2 cup vegetable oil
- 2 tbsp tamarind paste
- 3 tbsp palm sugar, grated or chopped
- 1/4 cup water
- 2 cloves garlic cloves, minced
- 1/2 tsp red chili flakes
- 1/4 tsp salt
Instructions
- Step 1: Heat 1/2 cup vegetable oil in a deep skillet over medium-high heat until shimmering. Fry 12 oz tempeh cubes in batches for 3-4 minutes per batch until golden brown and crispy. Drain on paper towels.
- Step 2: In a small saucepan, combine 2 tbsp tamarind paste, 3 tbsp grated palm sugar, 1/4 cup water, 2 minced garlic cloves, 1/2 tsp red chili flakes, and 1/4 tsp salt. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 4-5 minutes.
- Step 3: Toss the fried tempeh cubes in the tamarind glaze until evenly coated and sticky.
- Step 4: Serve warm as a flavorful snack or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Tamarind and Palm Sugar Glazed Fried Tempeh take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Tamarind and Palm Sugar Glazed Fried Tempeh?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Sweet Tamarind and Palm Sugar Glazed Fried Tempeh?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Tamarind and Palm Sugar Glazed Fried Tempeh for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Tamarind and Palm Sugar Glazed Fried Tempeh?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
