Mum's Oseng Oseng Tempe Recipe
- Daniel
- May 29
- 3 min read
Updated: Jun 5
This is one of those dishes my mum cooked often at home, especially on days when she wanted something hearty without relying too much on meat. Crispy tempeh, tau kwa, anchovies, chilies, and sweet kecap manis all stir fried together until everything is coated and caramelized.
Served over hot rice, it was simple but incredibly satisfying. I honestly forgot what the proper Bahasa name for it was because at home, we just called it tempeh stir fry.
The dish itself feels very rooted in Indonesian and Malay home cooking, where tempeh is a staple ingredient. Tempeh originated from Indonesia, particularly in Java, and has been eaten there for centuries. It’s made from fermented soybeans, giving it a nutty flavor and firm texture that becomes amazing once fried.
Tau kwa, or pressed tofu, works especially well here because it holds its shape during frying better than soft tofu. My mum always insisted on using tau kwa instead of regular tofu because it crisps up beautifully and doesn’t fall apart in the wok.
One thing she always emphasized was heat. High heat. The wok needs to stay hot so the sauces caramelize quickly instead of turning watery. Once the tempeh and tau kwa go back into the wok, everything should come together fast.
The edges absorb the sauce while staying crisp. It’s one of those dishes that tastes even better spooned over rice with a fried egg on the side.
Ingredients:
(Serve 4)
Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying
Tempeh Coarsely Diced, 200g
Firm Pressed Tofu | Tau Kwa Coarsely Diced, 450g
Dried Anchovies, 2 TBSP
Red Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Green Beans Coarsely Sliced Into Sections, 200g
Garlic Finely Minced, 3 Cloves
Red Chili Deseeded Finely Sliced, 2
Green Chili Deseeded Finely Sliced, 2
Kecap Manis, 1.5 TBSP
Oyster Sauce, 1 TBSP
Equipment:
Cast Iron Skillet / Carbon Steel Wok / Dutch Oven
Directions:
Fry the tempeh
Heat oil in a wok or Dutch oven over medium-high heat.
Test the oil using a wooden chopstick. If bubbles form around it, the oil is ready.
Add the tempeh carefully and fry until crispy and golden brown.
Stir occasionally for even cooking.
Remove and drain on a wire rack or paper towel.
Fry the pressed tofu
Add the firm pressed tofu into the same oil.
Fry patiently until golden and crisp on the outside.
Stir occasionally to prevent burning and help even browning.
Remove and drain well.
Prepare the stir fry
Drain most of the oil, leaving only a small amount in the wok.
Add the dried anchovies and stir fry until aromatic.
Add onion and season lightly with salt and pepper.
Cook until softened and translucent.
Add the green beans and stir fry until slightly tender.
Add garlic and chilies.
Continue stir frying until fragrant.
Build the sauce
Add kecap manis and oyster sauce.
Add a small splash of water to loosen the sauce slightly.
Combine everything
Return the fried tempeh and tau kwa into the wok.
Toss everything together quickly over high heat until evenly coated.
Taste and adjust seasoning if needed.
Serve
Transfer onto a serving plate and serve immediately with steamed rice.
Nostalgic and yummilicious...
Important Wok Tip
When using a newly seasoned carbon steel wok, avoid cooking acidic or very wet dishes during the first few uses. Tomato sauces, vinegar-heavy dishes, soups, and stews can weaken or strip the fresh seasoning layer. Start with oil-based stir-fries, fried rice, scallions, ginger, or proteins instead. This helps strengthen the seasoning naturally over time.
Nourishing...
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