Raw tempe is about 190 calories per 100g and 19g protein, which is already one of the best protein deals in Indonesia at Rp 5,000 a block. Frying pushes that to about 225 per 100g because the slices soak up oil, roughly 5g per two pieces. So the frying costs you 45 calories and gives you the crunch. A warung piece is 35 to 45g, so two is about 190.
The version matters. Plain tempe goreng bumbu (marinated, no batter) is the lightest. Tempe goreng tepung has a thin batter that adds about 20 calories a piece. Tempe mendoan from Purwokerto is a thin slice in a thick soft batter, fried briefly, about 120 calories each, and the batter is more than the tempe. Tempe orek (fried shreds in kecap manis) is about 90 for a 40g spoon and a third of it is sugar.
At a warteg, tempe goreng is Rp 2,000 to 3,000 a piece and people take two or three next to rice and a vegetable. Three pieces is 285 calories with 18g protein, which is more protein than a piece of chicken skin and less fat. It is one of the few fried things here that is worth it.
The catch is the oil quality. Warteg oil gets reused a lot, and thick pieces fried in old oil at low heat absorb more. Thin, hot, quick fried tempe is both tastier and lighter.