Stir Fried Tempeh With Green Beans
Serves: 2 people
Prep: 30 mins
This recipe, called tempe buncis in Java, is a popular Indonesian breakfast dish usually eaten with steamed rice. It is light and fragrant and an easy stir fry.
Check out our recipes for plant-based proteins.
What you’ll need:
1 small brown onion or 2 shallots
2-3 cloves of garlic
1cm piece of root ginger or galangal, peeled (optional if available)
dark or sweet soy sauce (kecap manis)
salt as required
1 can of Marigold Tempeh Slices, cut into cubes
200g young string beans or mange tout
How to do it:
Heat a little oil in a wok or pan, slice the garlic and onion/shallots and stir fry briefly to release their aroma, then add the ginger and stir fry all just for a couple of minutes.
Add the tempeh cubes. They can be fried crispy first if preferred, or added directly to the mix just cut into cubes straight from the can as the tempeh is already cooked.
Add the beans, stir to coat with the spices then add a quarter cup of water to cook the beans further but keep them crunchy. Stir them on high heat for another minute or two, add a few splashes of the sweet soy sauce if available, and serve with steamed rice and chilli sauce if you like.
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