Sweet-Soy Tempeh & Green Beans

Name: Sweet-Soy Tempeh & Green Beans
Total time: 50 min
Yield: 2 servings
Ingredients: 300 g Plain tempeh; 200 g Green beans; 1 whole Bell pepper; 60 g Shallot; 2 cloves Garlic; 10 g Fresh galangal; 2 tbsp Sweet soy sauce (kecap manis); 1 tsp Soy sauce; 0.25 tsp Red chili flakes; 150 g Long grain rice; 1.5 tbsp Neutral cooking oil; 410 ml Water; 0.5 whole Lime

Crisp-edged tempeh, green beans and sweet pepper are tossed in a glossy sweet-soy glaze with shallot and galangal, then served with rice.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Plain tempeh300 g
Green beans200 g
Bell pepper1 whole
Shallot60 g
Garlic2 cloves
Fresh galangal10 g
Sweet soy sauce (kecap manis)2 tbsp
Soy sauce1 tsp
Red chili flakes0.25 tsp
Long grain rice150 g
Neutral cooking oil1.5 tbsp
Water410 ml
Lime0.5 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and usually wheat in soy sauces; check tempeh for added grains and other allergens.

Method

Roast the tempeh

Heat the oven to 220°C / 425°F. Cut plain refrigerated tempeh into batons about 1 x 1 x 4 cm. Toss with 1 tbsp of the oil and spread on a lined tray. Roast for 22–28 minutes, turning halfway, until hot throughout and crisp at the edges. Follow any longer cooking requirement on its package.

Cook the rice

Rinse and drain the rice. Combine with 360 ml measured water in a small saucepan. Bring to a simmer, cover and cook over the lowest heat for 18–20 minutes. Remove from the heat and rest covered for 5 minutes.

Prepare and stir-fry the vegetables

Wash the produce. Trim the beans and cut into 4 cm lengths. Deseed the pepper and slice into thin strips. Thinly slice the shallot, mince the garlic and finely grate the peeled galangal. Heat the remaining ½ tbsp oil in a large frying pan over medium-high heat. Cook the shallot for 3 minutes, then add beans, pepper and the remaining 50 ml water. Cover for 4 minutes, then uncover and stir-fry for 2 minutes until the water evaporates.

Glaze and serve

Add garlic, galangal and chili flakes and stir for 30 seconds. Lower the heat to medium, add the hot tempeh and both soy sauces, and toss for 1–2 minutes until lightly glazed. Do not let the sweet sauce scorch. Divide with the rice between two plates and serve with the lime cut into wedges.

Kecap manis is a thick sweet soy sauce, not ordinary soy sauce. Use actual tempeh: its whole-soybean texture is different from tofu.

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