We loved our family holiday to Indonesia. We travelled through Java and into Bali and everywhere we went we saw, and ate, tempeh. This recipe for Indonesian sticky tempeh stir fry takes me back to warm summer days enjoying the best of the country. Now it is my ultimate comfort food. It’s healthy, easy to make, a cheap supper that everyone, including the kids, love and it reminds me of that wonderful trip. This recipe for simple Indonesian sticky tempeh stir fry is a perfect balance of sweet, savoury, and gently spicy.

👩‍💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.

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What is this Indonesian sticky tempeh stir fry recipe?

When we travelled through Indonesia, tempeh was on the menu everywhere. From street stalls to little family-run warungs, it was always served in the most delicious ways. Before our trip, I hadn’t really eaten much tempeh, but after tasting it across Java, we all – kids included – grew to love it. Now it’s something we need to cook regularly at home.

Tempeh is a traditional Indonesian food made from fermented soybeans. It has a nutty, earthy flavour and a firm, meaty texture. Packed with protein, fibre, and probiotics, it’s a brilliant vegan staple – and in this recipe it soaks up that sticky, sweet-savoury kecap manis sauce beautifully.

What does it taste like?

This dish is the perfect balance of flavours: the tempeh is golden and slightly crispy, the kecap manis brings rich sweetness, the chilli adds a gentle heat, and the green beans bring freshness and crunch. It’s warming, comforting, and utterly moreish.

Why you’ll love this Indonesian sticky tempeh stir fry recipe

Quick and easy – on the table in around 30 minutes
Packed with flavour but made with simple ingredients
Naturally vegan and family-friendly
Comforting yet fresh with the beans and spring onions

Key ingredients

Tempeh – the star of the show; nutty, hearty, and filling.
kecap manis – Indonesian sweet soy sauce that gives sticky caramelised depth
green beans – bring colour and crunch
garlic, onion, and chilli – the flavour base for that savoury kick
rice – white or jasmine rice to soak up all that sauce

Ingredients

(Serves 2 – increase as needed)

200g tempeh, cut into small chunks
1 tbsp vegetable oil (for baking tempeh)
100g green beans, topped, tailed, and cut in half
2 garlic cloves, thinly sliced
1 onion, finely chopped
1 red chilli, sliced (deseeded if you prefer less heat)
1 tbsp olive oil (for frying)
2 tbsp kecap manis
2 tbsp water
250g white or jasmine rice
Crispy fried onions, to serve
2 spring onions, finely chopped, to serve

How to make our Indonesian sticky tempeh stir fry

Prepare the tempeh – preheat the oven to 200°C. Toss the tempeh chunks with 1 tbsp vegetable oil, spread onto a baking tray, and bake for 15 minutes, turning halfway, until golden and crispy.

Cook the beans – bring a small pan of water to the boil. Add the green beans and cook for 2–3 minutes until just tender, then drain.
Make the stir fry base – heat 1 tbsp olive oil in a large frying pan or wok. Fry the garlic, onion, and red chilli for 1 minute until fragrant.

Indonesian sticky tempeh stir fry - heat the garlic onions and chilli

Make the sauce – stir in the kecap manis and water, mixing well to create a glossy sauce.

Combine everything – add the baked tempeh and blanched beans to the pan. Toss well until evenly coated in the sticky sauce.

Cook the rice – while the tempeh cooks, prepare the jasmine or white rice according to packet instructions.
Serve – pile the rice into bowls, top with the sticky tempeh stir fry, and garnish with crispy fried onions and fresh spring onion.

Variations

Swap the green beans for broccoli, pak choi, or sugar snap peas
Add extra spice with a drizzle of sambal or sriracha
Use tofu instead of tempeh if you prefer a softer texture

Serving suggestions

Serve with a side of cucumber slices or a simple Indonesian-style salad to add freshness. It’s also delicious with spicy crackers for crunch.

Indonesian tempeh stir fry recipe success tips

Bake the tempeh until really crisp before adding it to the sauce – this helps it hold its bite.
Don’t skip the crispy fried onions – they add texture and a lovely savoury hit.
If cooking for kids, reduce or omit the chilli and let adults add heat at the table.

Frequently asked questions

What is tempeh?
Tempeh is made from whole fermented soybeans pressed into a cake. It’s firmer and chewier than tofu, with a naturally nutty taste.

Can I make this ahead?
Yes – you can cook the tempeh and beans in advance, then toss with the sauce just before serving.

Is this gluten-free?
Check the label on your kecap manis. Some contain wheat, but gluten-free versions are available.

Nutritional information (per serving, approx)

Calories: 540
Protein: 25g
Fat: 18g
Carbohydrates: 68g
Fibre: 7g
Sugar: 14g

Recipe card for Indonesian tempeh stir fry

Indonesian sticky tempeh stir fry

Comforting, sticky, and full of authentic Indonesian flavour – this tempeh stir fry is a quick and easy weeknight winner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 29

Servings: 2 people

Course: Main Course

Cuisine: indonesian

Calories: 540

Ingredients Method

Ingredients

200 g tempeh cut into small chunks
1 tbsp vegetable oil
100 g green beans topped, tailed, and cut in half
2 cloves garlic thinly sliced
1 small onion finely chopped
1 red chilli finely sliced (remove seeds for less heat)
1 tbsp olive oil
2 tbsp kecap manis
2 tbsp water
250 g jasmine or white rice
Handful of crispy fried onions to garnish
1 spring onion finely chopped, to garnish

Method

Prepare the tempeh – preheat the oven to 200°C. Toss the tempeh chunks with 1 tbsp vegetable oil, spread onto a baking tray, and bake for 15 minutes, turning halfway, until golden and crispy.
Cook the beans – bring a small pan of water to the boil. Add the green beans and cook for 2–3 minutes until just tender, then drain.
Make the stir fry base – heat 1 tbsp olive oil in a large frying pan or wok. Fry the garlic, onion, and red chilli for 1 minute until fragrant.
Make the sauce – stir in the kecap manis and water, mixing well to create a glossy sauce.
Combine everything – add the baked tempeh and blanched beans to the pan. Toss well until evenly coated in the sticky sauce.
Cook the rice – while the tempeh cooks, prepare the jasmine or white rice according to packet instructions.
Serve – pile the rice into bowls, top with the sticky tempeh stir fry, and garnish with crispy fried onions and fresh spring onion.