Grilled tempe with sweet soy sauce is a delicious plant-based dish where firm tempeh is marinated in a rich, sweet, and savory soy glaze, then grilled to develop smoky char and deep flavor. This dish is perfect as a main or side, offering a satisfying texture and bold taste. It’s simple to make and pairs well with rice or fresh vegetables. This recipe serves 2 to 3.
Ingredients
250g tempeh, cut into thin slices or strips
3 tablespoons sweet soy sauce (kecap manis)
1 tablespoon soy sauce (regular)
1 tablespoon lime juice or vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger (optional)
1 teaspoon oil (vegetable or sesame)
Black pepper to taste
How to Make Grilled Tempe with Sweet Soy Sauce
In a bowl, mix the sweet soy sauce, regular soy sauce, lime juice, garlic, ginger, oil, and black pepper to create the marinade.
Add the sliced tempeh to the marinade, turning to coat all pieces well. Let it sit for at least 30 minutes, or up to 2 hours in the fridge for deeper flavor.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill to prevent sticking.
Place the tempeh slices on the grill. Cook for 3–4 minutes on each side, brushing with leftover marinade occasionally, until the tempeh is nicely charred and heated through.
Remove from the grill and let rest for a minute.
Serving Suggestions
Serve grilled tempeh with steamed rice, fresh cucumber slices, and a side of spicy sambal or salad.
Grilled tempe with sweet soy sauce is smoky, sweet, and full of umami. The marinade caramelizes beautifully on the grill, giving the tempeh a flavorful crust while keeping it tender inside—a perfect dish for plant-based meals or anytime you want a tasty protein option.
