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!