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Fried Tempe and Tofu (Indonesian: Tempe Goreng dan Tahu Goreng) are staple side dishes in Indonesian cuisine—simple, hearty, and deeply rooted in the everyday meals of the people. Whether served with rice, sambal, or as part of a larger spread, these golden-brown fried soybean-based delights offer a perfect balance of crispiness and rich umami flavor, making them a go-to accompaniment for everything from humble home-cooked meals to lavish traditional feasts.

🟫 Tempe (Tempeh)

Tempe is a fermented soybean cake native to Indonesia. Whole soybeans are naturally bound together by a white mold (Rhizopus oligosporus), creating a firm, nutty, and slightly tangy block. Tempe is dense in texture, rich in plant-based protein, and contains beneficial probiotics due to the fermentation process.

⬜ Tofu (Tahu)

Tofu, or bean curd, is made by coagulating soy milk and pressing the resulting curds into soft blocks. It has a much milder flavor and softer texture compared to tempe, making it highly absorbent of seasonings or marinades. Tofu comes in several varieties—firm, soft, or silken—but for frying, firm tofu (tahu putih keras) is typically used.