Indonesian Tempeh And Green Beans Recipes

INDONESIAN TEMPEH AND GREEN BEANS

INDONESIAN TEMPEH AND GREEN BEANS image

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 oz. tempeh (may substitute very firm tofu for tempeh)
1 - 2 Tbls olive oil
3-4 shallots, finely chopped
6 garlic cloves, minced
1 Tbls minced ginger
1 lb green beans, trimed and cut into 2 inch pieces
2 Tbls brown sugar
2 Tbls tamari or soy sauce
1/2 teaspoon turmeric
Juice of 1 lime
Garnishes: chopped peanuts, chopped cilantro and lime wedges

Steps:

Heat a wok over medium high heat. Add 1 Tbl olive oil, heat and add tempeh. (If using tofu, skip this step and add tofu after adding sauce ingredients). Brown tempeh (cook about 3-4 minutes stirring) and remove to a platter. Add 1 Tbls oil, heat, then add shallots, garlic and ginger, reducing heat if shallot or garlic begin to brown. When these are translucent, add green beans, stir and then cover. Cook until green beans are bright green and still crisp. Uncover, add remaining sauce ingredients and stir until sugar is dissolved. Return tempeh to pan (or add tofu now) and cook until tempeh is heated. Serve over rice, if desired. For low carb, use a sugar substitute for the brown sugar.

SWEET AND SPICY TEMPEH WITH LONG BEANS

Sweet and Spicy Tempeh with Long Beans image

An Indonesian family gifted us some homemade tempeh and recommended frying it with long beans. So we excitedly headed home and did just that! You can find long beans at most Asian markets. Green beans make a good substitute. Serve over hot rice.

Provided by Culinary Slut

Categories Tempeh Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

2 medium shallots, chopped
3 cloves garlic
1 (1 inch) piece minced fresh ginger root
1 cup peanut oil, or as needed
1 ¼ (8 ounce) packages tempeh, cut into 1/8-inch strips
1 lemongrass - trimmed, flattened, and tied into knots
½ pound long beans, cut into bite-size pieces
3 tablespoons soy sauce
2 tablespoons Archer Farms fiery chili cooking oil
1 ½ tablespoons palm sugar
2 ½ ounces baby kale

Steps:

Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

Nutrition Facts : Calories 884.9 calories, Carbohydrate 111.6 g, Fat 28 g, Fiber 13.9 g, Protein 58 g, SaturatedFat 5 g, Sodium 1410.6 mg, Sugar 12 g

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