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High-protein fermented soy food
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Fried tempeh (85 g) has 204 calories. That works out to 240 calories per 100 g. It contains 9.2 g of carbs, 17.3 g of protein, 11.2 g of fat and 4.6 g of fiber. Its 0.9 mg of Manganese covers 41% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 85 g
204
KCAL / 85G
Carbs
9.2g
· 3% DV
Protein
17.3g
· 35% DV
Fat
11.2g
· 14% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 18% · Protein 33% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 11.2 g | 14% |
| Saturated fat | 1.79 g | 9% |
| Trans fat | 0.03 g | |
| Sodium | 10 mg | 0% |
| Total carbohydrate | 9.2 g | 3% |
| Fiber | 4.6 g | 16% |
| Protein | 17.3 g | 35% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 204 kcal |
| 1 piece (small) | 45 g | 108 kcal |
| 1 cup (shredded) | 90 g | 216 kcal |
| 100 g | 100 g | 240 kcal |
| 1 serving (medium) | 100 g | 240 kcal |
| 1 piece (large) | 130 g | 312 kcal |
| 1 cup (diced) | 140 g | 336 kcal |
| 2 piece (double) | 170 g | 408 kcal |
Calculated from 240 calories per 100 g.
Fried tempeh tastes nutty and savory, with a subtle earthy tang from fermentation. Frying gives the outside a browned, crisp surface while the inside stays firm; marinades and dipping sauces can shift the flavor considerably.
To make fried tempeh crispy, pat the slices dry and cook them in a hot pan without crowding it. Leave space between pieces so moisture can escape, then drain them briefly after frying rather than stacking them.
No. Fried tempeh is made from fermented whole soybeans pressed into a cake, while tofu is made from coagulated soy milk. Tempeh is usually denser and more textured, with a nuttier flavor than the milder tofu.
Peanut sauce is a classic match for fried tempeh, and sweet chili sauce, sambal, or a ginger-soy dip also work well. For a quick meal, serve it with rice and sauce on the side so the coating stays crisp.
Yes, you can make fried tempeh in an air fryer. Lightly coat the slices with oil, arrange them in a single layer, and cook until browned, turning once; crowded pieces tend to steam instead of crisp.
No, steaming tempeh before frying is optional. A short steam can soften its fermented flavor, but it adds moisture, so pat the tempeh thoroughly dry before frying if you want browned, crisp edges.
Marinate tempeh with a savory mixture such as soy sauce, garlic, ginger, and a little citrus before frying. A brief marinade adds flavor; drain off excess liquid so the slices brown instead of steaming in the pan.
Leftover fried tempeh generally keeps for 3–4 days in a covered container in the refrigerator. Reheat it in a skillet, oven, or air fryer to bring back some crispness; microwaving makes it softer.
Yes, fried tempeh can be frozen once it has cooled completely. Freeze the pieces in a single layer first, then transfer them to an airtight container; thaw and reheat in an oven or pan for a better texture.
Fried tempeh can be a nourishing protein option, but frying adds oil and makes it richer than steamed or baked tempeh. Pair it with vegetables or grains, and vary how you prepare it if you eat tempeh often.
Vitamins
Biotin
6.8µg · 23% DV
B3
2.3mg · 14% DV
B2
0.15mg · 12% DV
B6
0.16mg · 9% DV
Minerals
Manganese
0.94mg · 41% DV
Copper
0.27mg · 30% DV
Phosphorus
208mg · 30% DV
Magnesium
66mg · 16% DV
Potassium ⭐
306mg · 9% DV
Sodium
10mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 204 calories in 1 piece (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried tempeh is made by slicing or cubing tempeh, a firm cake of fermented soybeans that originated in Indonesia, then frying it until golden. It has a nutty, savoury flavour and a pleasantly chewy centre, with crisp edges when freshly cooked.
In Indonesia, it is commonly served with rice and sambal, or alongside vegetables; elsewhere, it works well in stir-fries, grain bowls, salads and sandwiches. Its substantial texture makes it a satisfying plant-based centrepiece, and it is protein-rich, with 20.3 g per 100 g. For a lighter version, pan-fry with just a little oil or bake it, then pair with fresh vegetables and a bright, tangy sauce.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.79g
MONOUNSATURATED
2.89g
POLYUNSATURATED
3.57g
Omega 6:3 ratio 33.2:1
Above the ideal 4:1 (33.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.