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Spicy Karaage Tempeh -Japanese style deep-fried Tempeh (Vegan, Gluten-free)

By using Carwari Japanese Spicy Seasoning, you can easily make the Karaage without cutting many raw materials. Recommend marinating for 1-2 days before eating. On the day of eating, simply dust the marinated tempeh with flour and deep-fry!

For approximately 20 bite-sized Karaage Tempeh


250g Tempeh - Tear into bite-sized by hand

Corn Flour or potato starch for coating

Canola oil for deep frying

(Marinade mixture)

2 Tablespoons Carwari Organic Tamari

1 teaspoon Ginger Powder

2 cloves Garlic - minced


  1. 1 or 2 days before of cooking, make the marinade mixture with combine all of the marinade mixture in a bowl.

  2. Put the bite-sized tempeh in the marinade and mix them by hands and let them soak the marinade.

  3. Refrigerate it for 1 or 2 days.

  4. Take out the marinated tempeh from the fridge. Probably the marinade mixture is absorbed into the tempeh.

  5. Heat the oil with 1-2 cm depth in a pan. Meanwhile, lightly coat the tempeh with corn flour.

  6. Once the oil is hot enough to deep frying, gently submerge each tempeh into the oil. Do not overcrowd in a pan. Deep fry for 90 seconds or until the tempeh is golden colour, flip over and fry another 1 minutes or so. Transfer to a wire rack to drain excess oil.

  7. Serve them hot with a wedge of lemon.


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