Tempe mendoan is a traditional Indonesian dish made from tempeh, a fermented soybean cake, that is thinly sliced and deep-fried until crispy. The term "mendoan" refers to the cooking technique where the tempeh is only half-fried, resulting in a crispy outer layer while the inside remains soft and tender. Tempe mendoan is typically served with sambal (spicy chili paste) and is a popular snack or side dish in Indonesia.