Stir-Fried Tempeh with Long Beans (Tumis/Oseng Tempe Kacang Panjang)
Stir-fried tempeh with long beans, known as “Tumis/Oseng Tempe Kacang Panjang” in Indonesia, is a delicious and nutritious dish that combines the nutty flavor of tempeh with the fresh crunch of long beans. This dish is simple yet packed with flavors from aromatic shallots, garlic, and chili. Perfect as a side dish or even a main meal with a serving of steamed rice, it’s easy to prepare and ideal for a quick, wholesome dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (cut into thin slices) | 4 slices |
| Long beans | 5 stalks |
| Shallots | 4 bulbs |
| Garlic cloves | 2 cloves |
| Red chili pepper | 1 |
| Galangal (bruised) | 2 cm |
| Sweet soy sauce (kecap manis) | 1 tbsp |
| Salt | To taste |
| Granulated sugar | To taste |
| Ground pepper | To taste |
| Water | Approx. 50 ml |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Carbohydrates | 12 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Instructions
-
Prepare the Ingredients:
- Wash the long beans thoroughly, then cut them into 2 cm pieces. You can cut them diagonally or straight, whichever you prefer. Set aside.
- Slice the tempeh into small cubes. For this recipe, I used tempeh that had already been cut into 1 cm thick slices. Cube them into small bite-sized pieces.
- Thinly slice the shallots, garlic, and red chili. Lightly bruise the galangal to release its aroma.
-
Fry the Tempeh:
- Heat a small amount of oil in a frying pan over medium heat.
- Fry the cubed tempeh until golden brown and crispy on the outside. Once fried, drain on paper towels and set aside.
-
Sauté the Aromatics:
- In the same pan, add a little more oil if necessary. Sauté the sliced shallots, garlic, and red chili along with the bruised galangal until they become fragrant and soft.
-
Cook the Long Beans:
- Add the long beans to the pan and stir-fry for a few minutes. Add approximately 50 ml of water to the pan and continue cooking until the long beans are tender but still slightly crisp.
-
Combine and Season:
- Once the long beans are cooked, add the fried tempeh back into the pan. Stir well to combine.
- Season the mixture with sweet soy sauce (kecap manis), salt, sugar, and ground pepper. Adjust the seasoning to taste.
-
Final Touch and Serve:
- Stir everything together until the seasoning is evenly distributed. Let the flavors meld for a few minutes on low heat.
- Once everything is well-cooked and the sauce has thickened slightly, remove from heat.
-
Serve:
- Serve your stir-fried tempeh with long beans hot with steamed rice. Enjoy the wonderful blend of textures and flavors in this satisfying dish!
Tips:
- You can add more chili if you prefer a spicier version of this dish.
- To keep the long beans crunchy, make sure not to overcook them.
This stir-fried tempeh with long beans is a quick, versatile, and healthy dish that will make any meal delightful. Whether you’re new to tempeh or a seasoned fan, this recipe is a great way to showcase its delicious and nutritious potential!
