Tempe Bacem Recipe: Low-Calorie Rice Cooker Version

Introduction

Tempe Bacem is a traditional Indonesian dish that offers a savory, slightly sweet, and aromatic flavor profile. Typically, it involves boiling tempeh in a sweet and spicy marinade, then frying or baking to add texture. However, for health-conscious students or those with limited kitchen resources, preparing Tempe Bacem without oil and in a rice cooker proves to be an innovative, efficient, and nutritious alternative. This method minimizes fat intake while maximizing flavor, making it ideal for low-calorie diets, vegetarian or vegan lifestyles, and anyone seeking a simple yet hearty meal. As featured on Love With Recipes, this rice cooker Tempe Bacem combines ease of preparation with authentic Indonesian flavors, suitable for a quick lunch or dinner, and perfect for batch cooking or meal prepping.

The key to this recipe lies in the marination process, which enhances the umami and sweetness without frying. The rice cooker method simplifies the cooking process, eliminating the need for multiple pots, and reduces cleanup. Additionally, this recipe allows for customization in water content and marination time, enabling you to tailor the dish to your texture preferences and flavor intensity. Whether you’re a busy student, a home cook exploring international cuisine, or someone looking for a healthy, flavorful protein source, Tempe Bacem prepared in your trusty rice cooker will delight your taste buds and nourish your body.

Time

• Preparation Time: 15-20 minutes
• Marination Time: 2 days (recommended for best flavor)
• Cooking Time: 30-40 minutes
• Total Time (including marination): Approximately 2 days and 1 hour

Note: The marination process can be extended for up to 3 days for a more intense flavor, depending on your schedule and preference.

Needed Equipment

• Electric rice cooker with a ‘cook’ and ‘warm’ setting
• Sharp knife for slicing tempeh
• Cutting board
• Mortar and pestle or food processor for grinding spices
• Measuring spoons
• Small bowl for mixing marinade
• Optional: Steamer basket or rack for elevating tempeh (if desired for even cooking)
• Refrigerator for marination storage

Tags

• Vegetarian
• Low-Calorie
• Healthy
• Indonesian Cuisine
• Vegan Option
• Meal Prep

Serving Size

This recipe yields approximately 4 servings, with the main protein being the marinated tempeh. Adjust portion sizes based on personal dietary needs or if serving alongside side dishes.

Difficulty Level

Easy — suitable for beginner cooks and those with minimal kitchen tools. The process involves simple slicing, grinding, and mixing, with minimal active cooking time.

Allergen Information

Note: For gluten-free version, use gluten-free soy sauce or tamari.

Dietary Preference

• Vegan: Yes (omit optional egg)
• Vegetarian: Yes
• Low-Calorie: Yes
• Low-Fat: Yes

Course

• Main Dish
• Snack

Cuisine

• Indonesian

Ingredients

Ingredients in Table Format

Instructions

Step 1: Preparing the Tempeh

Begin by selecting a fresh, firm block of tempeh. Using a sharp kitchen knife, slice the tempeh into pieces approximately 1.5 centimeters thick. To facilitate better marination and flavor infusion, make shallow cuts across the surface of each slice—these incisions allow the marinade to penetrate more deeply, resulting in a more flavorful outcome. The slicing process should be deliberate but gentle, ensuring that the tempeh’s structural integrity remains intact while exposing the interior to the marinade.

Step 2: Creating the Spice Paste

In a mortar and pestle or a food processor, combine the shallots, garlic, and coriander. Grind these ingredients into a fine, fragrant paste. If using a food processor, pulse until the mixture is smooth and uniform. This spice paste forms the aromatic base for the marinade, bringing out the characteristic flavors of Indonesian cuisine. The shallots and garlic contribute a sweet and pungent aroma, while coriander adds a warm, citrusy note. The grinding process should be thorough to ensure a uniform texture, which maximizes flavor release during cooking.

Step 3: Sautéing the Spice Mixture in the Rice Cooker

Once the spice paste is prepared, transfer your rice cooker to the ‘Cook’ setting. No oil is needed—this is a no-oil cooking method to maintain low calorie content. Add the spice paste directly into the rice cooker bowl. Sauté the mixture, stirring continuously with a silicone spatula or wooden spoon, until it becomes fragrant and slightly darker in color. This process typically takes about 2 to 3 minutes. The heat from the rice cooker will activate the essential oils in the spices, releasing rich aromas and flavor compounds that are fundamental to authentic Tempe Bacem.

Step 4: Adding Water and Flavor Enhancers

Next, pour in the water—starting with approximately 300 ml for a drier version or up to 600 ml for a more soupy consistency. Stir in the brown sugar slices, salt, sweet soy sauce (kecap Bango), and mushroom broth (Totole). These ingredients serve to create a well-balanced marinade, combining sweet, salty, and umami flavors. Adjust the quantities according to your taste preferences—more soy sauce for saltiness, more sugar for sweetness. Stir until all ingredients are well combined, and the sugar begins dissolving.

Step 5: Cooking the Marinate and Tempeh

Bring the mixture to a gentle boil within the rice cooker. Once boiling, carefully add the sliced tempeh pieces into the liquid. Ensure each slice is submerged or at least in contact with the marinade. Close the lid and switch the rice cooker to the ‘Cook’ setting. Allow the tempeh to simmer gently for approximately 30 to 40 minutes. During this time, the tempeh absorbs the flavors, becoming tender and infused with the aromatic marinade. The cooking process also allows the sugar and soy sauce to caramelize slightly, creating a savory glaze.

Step 6: Marination Duration and Flavor Development

For optimal flavor, transfer the cooked tempeh and marinade into a sealed container or cover the rice cooker with a lid and refrigerate for at least 2 days. The marination period allows the spices and sweet soy sauce to deeply penetrate the tempeh, resulting in a rich, complex flavor profile. The longer the marination, the more pronounced the flavors become, and the tempeh develops a slightly chewy, tender texture with a sweet-savory glaze.

Step 7: Serving and Optional Frying

After marination, the tempeh can be served immediately or fried for added texture. For a healthier option, bake or pan-fry the slices without oil until crispy on the outside. If you prefer to serve it as is, simply reheat gently in the microwave or rice cooker. Optionally, add a hard-boiled egg for extra protein and presentation. The egg can be sliced and served alongside the tempeh, creating a balanced and satisfying meal.

Preparation Tips

• For best flavor absorption, marinate the tempeh for 48 hours; however, even a shorter marination of 12-24 hours will impart a good flavor.
• Use fresh, firm tempeh—avoid older or crumbly blocks for a better texture and taste.
• If you prefer a drier version, reduce the water content to about 300 ml and cook longer to evaporate excess moisture.
• Adjust the sweetness and saltiness by varying the amount of brown sugar and soy sauce. Taste the marinade before adding the tempeh.
• For a vegan version, omit the optional egg and serve with rice or vegetables.
• Consider adding a dash of lime juice or chopped scallions when serving for added brightness and freshness.

Nutritional Information

This nutritional profile makes Tempe Bacem a healthy, high-protein, plant-based dish suitable for various dietary needs, especially when prepared with low oil and controlled sugar content.

Tips and Tricks

• Use a high-quality tempeh for better flavor and texture. Fresh, organic tempeh often yields superior results.
• Remember to pierce the tempeh slices for deeper marinade penetration, which enhances flavor complexity.
• Marinate in the refrigerator in an airtight container to prevent contamination and to allow flavors to develop fully.
• If you prefer a more intense caramelized flavor, remove some water during cooking to concentrate the marinade.
• For added aroma, toss in a few pandan leaves or lemongrass stalks during cooking, if available.
• Experiment with different spice blends—adding a touch of turmeric or ginger can add new dimensions to the dish.

Add-ons

• Chopped scallions or cilantro for garnish
• Sliced chili peppers for heat
• Fried shallots or garlic for crunch
• Steamed vegetables such as bok choy or spinach to complement the dish
• Serving with steamed jasmine or pandan rice for a complete meal

Side Dishes

• Steamed rice or coconut rice
• Indonesian sambal or chili paste
• Vegetable stir-fry with soy sauce and garlic
• Pickled vegetables or acar
• Fried or grilled vegetables like eggplant or zucchini

Improvements

• Incorporate additional spices such as galangal or turmeric for a more complex flavor profile.
• Try adding grated coconut or coconut milk to the marinade for a richer taste.
• Make a thicker marinade by reducing water and simmering it down to create a glaze.
• Use different types of soy sauce or fermented sauces for unique flavor variations.
• Experiment with marination time to discover your preferred balance of flavor intensity and tenderness.

Save and Store

Store any leftover Tempe Bacem in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the cooked tempeh slices in freezer-safe bags for up to 1 month. To reheat, microwave or bake until warm, and consider frying briefly for added crispness. Marinated tempeh can also be prepared in bulk and frozen pre-marinated, making meal prep quick and convenient.

FAQ

Can I make this recipe vegan?

Yes, simply omit the optional egg and serve the tempeh with rice or vegetables. Ensure that the soy sauce used is gluten-free and vegan-friendly if applicable.

Can I use other types of soy sauce?

Absolutely. You can substitute kecap manis with regular soy sauce, tamari, or coconut aminos for different flavor nuances. Adjust the sweetness accordingly.

Is it necessary to marinate for two days?

While a longer marination enhances flavor depth, even a 12-hour marination will impart noticeable taste. For the best results, plan ahead and marinate for at least 48 hours.

Can I cook this dish without a rice cooker?

Yes. You can use a small pot or saucepan to simmer the marinade and tempeh. Follow the same instructions, maintaining gentle heat and stirring occasionally.

How do I know when the tempeh is tender enough?

Test by inserting a skewer or fork into a slice; it should slide in easily without resistance. The texture should be soft yet not falling apart.

Conclusion

This low-calorie, oil-free Tempe Bacem prepared in a rice cooker offers an authentic Indonesian flavor experience with minimal fuss and maximum health benefits. Perfect for students and busy home cooks, it demonstrates how traditional dishes can be adapted for modern, health-conscious lifestyles without sacrificing taste. The marination process not only enhances flavor but also makes the dish highly versatile—serve it as a main, a snack, or incorporate it into larger meals. The simplicity of this method ensures that anyone, regardless of culinary experience, can enjoy a nutritious, delicious, and satisfying dish. Remember, the longer the tempeh marinates, the more flavorful it becomes—so plan ahead and indulge in this delightful Indonesian classic. For more recipes and culinary inspiration, visit Love With Recipes!

References

• Indonesian Food Recipes – Tempe Bacem
• Saveur – Indonesian Tempeh