Savory Stir-Fried Tempeh with Long Beans

Stir-Fried Tempeh and Long Beans (Tumis Tempe Kacang Panjang) Recipe

This simple and flavorful Indonesian dish combines tempeh and long beans in a savory stir-fry that’s both delicious and easy to prepare. Perfect for a quick lunch or dinner, this dish pairs wonderfully with steamed rice.

Ingredients:

Instructions:

1. Prepare the Tempeh:

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   • Cut the block of tempeh into small cubes. Heat oil in a pan and fry the tempeh until it’s half-cooked, then set aside.

2. Slice the Vegetables and Spices:

   • Diagonally slice the long beans and thinly slice the shallots, garlic, red chilies, and bird’s eye chilies. Slice the galangal as well.

3. Sauté the Aromatics:

   • In a large pan or wok, heat a little oil over medium heat. Add the shallots, garlic, red chilies, bird’s eye chilies, galangal, and bay leaves. Stir-fry until fragrant, about 2-3 minutes.

4. Cook the Long Beans:

   • Add the long beans to the pan and stir-fry until they start to soften. Pour in a small amount of water to help steam the beans slightly, cooking until they are slightly wilted but still crisp.

5. Combine Everything:

   • Add the half-cooked tempeh to the pan along with sweet soy sauce, sugar, salt, and chicken bouillon (Royco). Stir well to combine all the ingredients, and add a little more water if needed to help the sauce coat the tempeh and vegetables evenly.

6. Adjust the Seasoning:

   • Taste and adjust the seasoning with more sugar, salt, or sweet soy sauce as desired. Stir everything together for another 2-3 minutes until the tempeh and beans are fully cooked and flavorful.

7. Serve:

   • Serve the stir-fried tempeh and long beans hot with steamed rice for a complete and satisfying meal.

Nutritional Information (Approximate per Serving):

This delightful combination of tempeh and long beans offers a balance of plant-based protein, fiber, and healthy fats. With just the right amount of spices and seasonings, it’s a delicious way to enjoy Indonesian cuisine at home!