Stir-Fried Tempeh with Long Beans in Sweet Soy Sauce
Discover the savory goodness of Stir-Fried Tempeh with Long Beans in Sweet Soy Sauce, an Indonesian-inspired dish that balances the nutty flavor of tempeh with the crunch of long beans, all coated in a rich, sweet, and savory soy sauce. This quick and easy recipe is perfect for a wholesome lunch or dinner and pairs wonderfully with steamed rice. Let’s dive into the recipe and savor every bite!
Ingredients
| Ingredients | Quantity |
|---|---|
| Tempeh (cut into cubes) | 1 block |
| Long beans (cut into long strips) | 6 stalks |
| Shallots (thinly sliced) | 5 cloves |
| Garlic (thinly sliced) | 2 cloves |
| Green chili peppers (cut diagonally) | 4 large |
| Red chili peppers (cut diagonally) | 2 large |
| Bird’s eye chilies (cut diagonally) | 5 pieces |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Black pepper | To taste |
| Seasoning powder (optional) | To taste |
| Sweet soy sauce (kecap manis) | To taste |
Instructions
-
Fry the Tempeh:
Begin by heating some oil in a pan over medium heat. Fry the cubed tempeh until it turns golden brown and crispy on all sides. Once done, remove the tempeh from the pan and drain on a paper towel to remove excess oil. Set aside. -
-
Sauté the Aromatics:
In the same pan, use the remaining oil to sauté the sliced shallots and garlic. Cook until they start to turn soft and fragrant, about halfway through cooking. -
Add Chilies and Long Beans:
Add the diagonally sliced green, red, and bird’s eye chilies along with the long beans to the pan. Sauté for a few minutes until the long beans begin to soften slightly, but still maintain their crunch. -
Season the Stir-Fry:
Pour a small amount of water (about half a small glass) into the pan to help the beans cook through. Add salt, sugar, black pepper, and seasoning powder (optional). Stir everything together and let the mixture simmer until it starts to boil gently. -
Add the Tempeh:
Once the water starts boiling, add the fried tempeh cubes back into the pan. Stir well to combine everything evenly. -
Coat with Sweet Soy Sauce:
Drizzle a generous amount of sweet soy sauce (kecap manis) over the tempeh and vegetables. Continue stirring until the sauce thickens and reduces slightly, ensuring that the tempeh and long beans are well-coated. -
Final Taste Check:
Taste the stir-fry and adjust the seasoning if needed. You can add more soy sauce, salt, or sugar according to your preference. Once the sauce has reduced and the tempeh has absorbed the flavors, remove the pan from heat. -
Serve and Enjoy:
Your Stir-Fried Tempeh with Long Beans in Sweet Soy Sauce is ready to serve! Enjoy it hot with a side of steamed rice for a comforting and nutritious meal.
Cooking Tips:
- You can adjust the amount of chilies according to your spice tolerance. For a milder version, reduce the number of bird’s eye chilies or skip them altogether.
- If you prefer a more saucy dish, add a bit more water and soy sauce during cooking to create extra sauce to mix with your rice.
- This recipe is great for meal prepping. Simply store the leftovers in an airtight container, and it will keep well in the fridge for up to 2 days.
With minimal ingredients and an effortless cooking process, this stir-fry is a great way to bring the flavors of Indonesian cuisine to your kitchen. The tender, crispy tempeh, combined with the vibrant crunch of long beans, creates a delightful balance of textures and flavors that you’re sure to love.
