Savory Tempe Meatballs (Bakso Tempe) – Easy Vegetarian Indonesian Recipe

Introduction

Bakso Tempe is Indonesia’s inventive vegetarian twist on the classic meatball. Made from fermented soy cake (tempeh), these meatballs are tender on the inside with a slight chew, and wonderfully savory thanks to garlic and white pepper. Perfect as a protein boost in soups or as a standalone snack with dipping sauces, Bakso Tempe brings umami-rich satisfaction without any meat. This recipe guides you step by step to create a batch of hearty tempeh meatballs that will become a staple in your vegetarian repertoire.

Time

• Preparation: 15 minutes
• Steaming: 10 minutes
• Cooking: 8–10 minutes
• Total: Approximately 35 minutes

Needed Equipment

• Large steamer or steaming basket
• Medium saucepan or pot
• Mixing bowl
• Fork or potato masher
• Slotted spoon
• Measuring cups and spoons
• Small serving bowl (for seasoning)

Tags

#Vegetarian #IndonesianCuisine #Tempeh #ProteinPacked #EasySnack #MeatAlternative #GlutenFreeOption

Serving Size

Makes 20–24 meatballs (serves 4–6 as a snack, 2–3 as a main protein component)

Difficulty Level

Easy – suitable for cooks of all levels

Allergen Information

• Contains: Soy (tempeh), Eggs, Gluten (all-purpose flour; can substitute with gluten-free flour)
• May contain traces of: Nuts or other allergens, depending on your tempeh brand

Dietary Preference

• Vegetarian (not vegan due to eggs; see FAQ for vegan adaptation)
• Can be made gluten-free using a gluten-free flour blend

Course

Snack • Appetizer • Main (in soups or salads)

Cuisine

Indonesian • Southeast Asian

Ingredients

Instructions

1. Prep the tempeh
   Slice the tempe block into 1–2 cm pieces. Place in a steamer basket and steam over medium heat for 10 minutes, until the tempeh is soft and warm throughout.
2. Season the garlic
   While steaming, crush garlic cloves with salt using the flat side of a knife or a mortar and pestle. The salt helps break down fibers and infuses flavor.
3. Mash together
   Transfer the steamed tempeh to a mixing bowl. Add the garlic–salt mash and mash with a fork or potato masher until you have a mostly smooth paste with small, rustic bits for texture.
4. Build the dough
   Crack in the eggs and stir until fully incorporated. Add tapioca flour, all-purpose flour, white pepper, and your optional seasoning. Mix until a dough forms that is pliable and holds its shape when pressed. If too wet, sprinkle in more tapioca flour; if too dry, add a teaspoon of water at a time.
5. Shape the meatballs
   Wet your hands lightly (to prevent sticking). Pinch off walnut-sized portions and roll into smooth balls between your palms. Place on a tray lined with parchment or a lightly floured plate.
6. Cook in simmering water
   Bring a pot of water to a gentle boil. Reduce heat so the surface barely bubbles. Carefully drop meatballs in batches, giving them space. They are done when they float (about 4–5 minutes).
7. Check doneness
   Use a slotted spoon to gently lift one meatball. It should feel firm and not stick to the pot bottom. If it sinks again or feels soft, return it to simmer for another minute.
8. Drain and serve
   Scoop meatballs out and transfer to a serving bowl. Serve hot in broth, alongside dipping sauces, or cool completely for later use.

Preparation Tips

• Even Mixing: Use a clean counter or large board to knead the dough by hand for extra uniformity.
• Prevent Cracking: Wet your hands before rolling to ensure smooth surfaces without cracks.
• Consistent Size: Use a small cookie scoop to portion meatballs evenly for uniform cooking.

Nutritional Information

Values are estimates; adjust based on actual ingredients.

Tips and Tricks

• Spice It Up: Add ½ teaspoon chili flakes or finely chopped fresh chilies into the dough for a spicy kick.
• Herbal Note: Fold in 1 tablespoon chopped fresh cilantro or green onion for extra freshness.
• Broth Boost: Simmer meatballs in a clear vegetable or mushroom broth with sliced mushrooms, bok choy, and spring onions to create a hearty soup.

Add-Ons

• Dipping Sauces: Sweet soy sauce (kecap manis), peanut sauce, or sriracha mayo.
• Garnishes: Toasted sesame seeds, chopped scallions, or fried shallots for crunch.

Side Dishes

• Rice or Noodles: Steamed jasmine rice, rice vermicelli, or udon noodles.
• Vegetable Accompaniments: Light cucumber salad, quick-pickled carrots, or sautéed greens.

Improvements & Variations

• Vegan Version: Replace eggs with flax “eggs” (1 tablespoon ground flax + 3 tablespoons water per egg) and use gluten-free flour for vegan, gluten-free meatballs.
• Pan-Fried Finish: After boiling, pan-sear meatballs in a little oil over medium-high heat until golden brown for extra texture.
• Cheesy Surprise: Insert a small cube of vegan cheese in the center of each ball for a gooey center.

Save & Store

• Refrigerator: Store cooked meatballs in an airtight container for up to 3 days.
• Freezer: Flash-freeze on a tray, then transfer to a ziplock bag. Keeps up to 2 months. Reheat by simmering in broth or microwaving gently.

FAQ

1. Can I bake these instead of boiling?
   Yes—place balls on a lined baking sheet, brush lightly with oil, and bake at 180 °C (350 °F) for 15–20 minutes, turning halfway.
2. Why use tapioca flour?
   It gives elasticity and chew, holding the tempeh and moisture together. You can substitute with potato starch in a pinch.
3. Can I make the dough ahead?
   Yes—prepare and shape meatballs, then refrigerate on a tray (covered) up to 6 hours before cooking.
4. How do I ensure they don’t fall apart?
   Make sure the dough is well-kneaded and not too wet. Slightly over-mixing tapioca flour can make them rubbery, so add flour gradually.

Conclusion

Bakso Tempe transforms humble tempeh into a versatile, protein-packed delight with minimal ingredients and effort. Whether floating in soup, paired with noodles, or served as a snack with dipping sauce, these tempe meatballs provide a satisfying vegetarian option that’s deeply rooted in Indonesian tradition. With easy adaptations for vegan or gluten-free diets, this recipe is perfect for anyone seeking flavor, texture, and nutritional goodness—all in one bite.

References

• Mommy Nadhifa’s Original Recipe
• Indonesian Home Cooking Traditions
• Plant-Based Protein Techniques in Southeast Asian Cuisine