Tempeh Goreng, literally 'fried tempeh', is a staple of the Javanese diet in Suriname. It is a quick, inexpensive, and highly nutritious dish.
The key is quickly frying the tempeh pieces until golden brown, and then tossing them quickly in a thick, reduced Ketjap Manis sauce with added garlic and a bit of spicy Sambal.
Cut the tempeh into thin slices or medium-sized cubes.
Heat oil in a wok or deep pan. Fry the tempeh in batches for 3-5 minutes until golden brown and crispy.
Remove the fried tempeh and drain on paper towels. Pour out most of the oil from the wok, leaving about 1 tbsp.
In the wok with the remaining oil, briefly (about 30 seconds) fry the minced garlic and Sambal. Be careful not to burn the garlic.
Add Ketjap Manis and water. Stir and let the mixture simmer over low heat for 1-2 minutes until it slightly thickens and begins to bubble (forming the glaze).
You can add a pinch of salt if using regular (not sweet) soy sauce.
Return the fried tempeh to the wok with the glaze.
Toss quickly and thoroughly. The sauce should quickly coat the tempeh and caramelize, creating a shiny, sticky layer. Stir for only about 30 seconds.
Remove from heat before the sauce burns.
Serve immediately as a vegan side dish to Surinamese rice (Nasi) or noodles (Bami). It is often served with a cucumber salad.