Beef Tempeh Rendang with Turmeric Rice
Rendang is the kind of food that rewards a little patience, because that sauce just keeps getting darker, richer and better the longer it cooks.
Add beef and tempeh together, then pile it over fragrant turmeric rice, and you’ve got a seriously satisfying plate of food.
There’s a point when making rendang where the pan doesn’t look particularly exciting yet.
The sauce is still fairly loose, everything is bubbling away, and you start wondering whether it’s actually going to turn into that dark, sticky coating you had in mind. Give it time. It always gets there.
This beef and tempeh rendang is especially good because you get two completely different textures in the same dish.
The turmeric rice is simple on purpose. Rendang has so much going on already that it doesn’t need a complicated side, and the warm yellow rice looks gorgeous underneath all that deep brown sauce.
I like plenty of crispy shallots scattered over the top too, followed by sliced red chilli and spring onions just before serving.
The shallots bring a bit of crunch to an otherwise rich, soft dish, while the fresh chilli wakes everything back up.
And don’t rush the final few minutes of cooking.
Let the sauce reduce until it really grabs onto the beef and tempeh rather than pooling underneath them.
That’s when you know it’s ready. Spoon it generously over the turmeric rice, get some crispy shallots into every serving, and preferably make enough for leftovers because the flavour is even deeper the next day.
Why You’ll Love This Recipe
- Rich, deeply spiced Indonesian-inspired rendang sauce.
- Protein-packed tempeh that absorbs incredible flavour.
- Fluffy turmeric rice makes the perfect pairing.
- Crispy shallots add irresistible crunch.
- Naturally dairy-free and vegan.
- Great for meal prep and leftovers.
- Easier and quicker than traditional rendang.
- Restaurant-worthy without complicated techniques.
Ingredients
For the Tempeh Rendang
- 400g tempeh, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon chilli flakes (adjust to taste)
- 400ml full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Juice of half a lime
- Salt and black pepper
For the Turmeric Rice
- 2 cups basmati rice
- 1 teaspoon ground turmeric
- 1 tablespoon butter or oil
- 4 cups vegetable stock
- Pinch of salt
For Garnish
- Crispy fried shallots
- Sliced red chilli peppers
- Sliced spring onions
How To Make Indonesian Tempeh Rendang
Cook The Rice
- Rinse the basmati rice until the water runs clear.
- Heat the butter or oil in a saucepan.
- Stir in the turmeric for a few seconds.
- Add the rice and vegetable stock.
- Cover and cook until fluffy and tender.
Brown The Tempeh
- Heat the oil in a large skillet.
- Cook the tempeh until golden on every side.
- Transfer to a plate while you prepare the sauce.
Build The Rendang Base
- Cook the onion until soft.
- Add the garlic and ginger.
- Stir in the tomato paste.
- Sprinkle over the coriander, cumin, turmeric, paprika and chilli flakes.
- Cook for about a minute until fragrant.
Simmer The Sauce
- Pour in the coconut milk.
- Add the soy sauce and brown sugar.
- Stir until smooth.
- Let everything simmer gently for around 10 minutes so the sauce thickens slightly.
Finish The Rendang
- Return the browned tempeh to the pan.
- Stir gently until every piece is coated.
- Simmer for another 10 to 15 minutes so the tempeh absorbs the sauce.
- Finish with a squeeze of fresh lime juice.
Tips For The Best Rendang
- Brown the tempeh first for extra flavour and texture.
- Use full-fat coconut milk for the richest sauce.
- Simmer gently rather than boiling the sauce.
- Taste before serving and adjust the seasoning if needed.
- Let the curry sit for five minutes before serving—it becomes even more flavourful.
Easy Variations
You can easily adapt this recipe.
Add More Vegetables
Try adding:
- Green beans
- Aubergine
- Mushrooms
- Spinach
- Baby corn
- Sweet potato
Make It Hotter
If you love spice, add:
- Extra fresh chillies
- Sambal oelek
- Chilli oil
- Bird’s eye chillies
Add Crunch
Top with:
- Toasted peanuts
- Extra crispy shallots
- Toasted coconut flakes
- Sesame seeds
What To Serve With It
This tempeh rendang pairs beautifully with:
- Turmeric rice
- Jasmine rice
- Coconut rice
- Steamed greens
- Cucumber salad
- Flatbreads
- Pickled vegetables
Storage
Store leftovers in an airtight container in the refrigerator for up to four days.
The rendang actually tastes even better the following day once all the spices have had more time to develop.
Reheat gently on the hob or in the microwave until piping hot. Add a splash of water or coconut milk if the sauce has thickened too much.
Frequently Asked Questions
What is tempeh?
Tempeh is a traditional Indonesian ingredient made from fermented soybeans. It has a firm texture and mild, nutty flavour that absorbs sauces beautifully.
Can I make this ahead?
Absolutely. In fact, the flavours become even richer after a night in the fridge.
Can I freeze it?
Yes. Freeze the rendang for up to three months. Cook fresh rice when you’re ready to serve.
Is this very spicy?
Not necessarily. The chilli can easily be adjusted depending on your preference.
Can I use tofu instead?
Yes. Firm tofu works well, although tempeh gives the dish a heartier texture and a slightly nuttier flavour that pairs especially well with the rich coconut rendang sauce.
