Tempe Masak Buncis: Indonesian Tempeh and Green Beans

Introduction

Love With Recipes proudly presents an exquisite culinary journey into Indonesian cuisine with this traditional yet versatile dish: Tempe Masak Buncis. This recipe combines the rich, nutty flavor of fermented soybeans—tempeh—with the vibrant crunch of fresh green beans, all simmered in a savory, aromatic sauce that balances sweetness and umami. Known for its simplicity and depth of flavor, Tempe Masak Buncis epitomizes the essence of home-cooked Indonesian comfort food, making it an ideal choice for both weekday dinners and weekend gatherings.

The dish offers a delightful interplay of textures and flavors—crispy fried tempeh adding a hearty bite, crisp green beans providing freshness, and a spicy, slightly sweet sauce tying everything together. This dish is not only nutritious and high in plant-based protein but also easy to prepare, requiring minimal ingredients and equipment, making it accessible for home cooks of all levels. Whether you’re a seasoned chef exploring Indonesian flavors or a beginner eager to try new cuisines, this recipe promises a rewarding culinary experience.

As part of the Love With Recipes platform, this detailed guide ensures you understand every aspect of the cooking process, from ingredient selection to plating. Dive into the rich cultural heritage embedded in each step, and enjoy a meal that respects tradition while inviting your personal touch. Let’s explore what makes Tempe Masak Buncis a beloved staple in Indonesian kitchens and how you can master it with confidence and finesse.

Time

Total preparation and cooking time: approximately 45 minutes

• Preparation time: 15 minutes
• Cooking time: 30 minutes

This timeframe includes all steps from ingredient prep, frying, sautéing, simmering, and final assembly. The process is straightforward, making efficient use of your kitchen time without sacrificing flavor or quality.

Needed Equipment

• Chef’s Knife: For slicing tempeh, green beans, and preparing spice paste
• Cutting Board: Stable surface for chopping ingredients
• Mortar and Pestle or Blender: To grind spice paste ingredients into a smooth consistency
• Frying Pan or Wok: For frying tempeh and sautéing spices and vegetables
• Slotted Spoon: To remove fried tempeh from oil without excess oil absorption
• Paper Towels: For draining fried tempeh
• Measuring Spoons and Cups: To measure sauces and seasonings accurately
• Stirring Spoon or Spatula: For mixing ingredients during cooking
• Lid or Cover: To help steam the green beans during cooking
• Serving Platter or Bowl: For presenting the finished dish
• Optional: Food Processor: To speed up spice paste preparation

Tags

• Indonesian Cuisine
• Vegetarian
• Plant-Based
• Stir-fry
• Healthy
• Gluten-Free
• Comfort Food
• Family-Friendly

Serving Size

This recipe yields approximately four generous servings, making it perfect for family dinners or small gatherings. Each serving provides a balanced portion of protein, vegetables, and flavor, ideal for a wholesome meal.

Difficulty Level

Intermediate. While the steps are straightforward, mastery of frying techniques and spice paste preparation can elevate your dish. Home cooks familiar with stir-frying and basic Indonesian ingredients will find this recipe accessible, but beginners can achieve excellent results with patience and attention to detail.

Allergen Information

• Contains: Soy (tempeh), gluten (oyster sauce, soy sauce), and chili (spice paste)
• Note: Can be made gluten-free by substituting oyster sauce with a plant-based alternative or additional soy sauce, and ensuring the soy sauce used is gluten-free.

Dietary Preference

• Vegetarian (can be vegan with suitable substitutions)
• Plant-based
• Nut-Free (unless added as an optional garnish)

Course

Main Course

Cuisine

Indonesian

Ingredients in Tables

Instructions

1. Prepare the Tempeh

Start by carefully slicing the tempeh into matchstick-sized pieces. Aim for uniform thickness, approximately 1/2 inch wide and 2 inches long, to ensure even frying and a consistent crispy exterior. This shape also facilitates better absorption of flavors during stir-frying. Once sliced, set aside.

In a deep frying pan or wok, pour enough vegetable oil to submerge the tempeh pieces—about 1 to 1.5 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You can test the temperature by dropping a small piece of tempeh into the oil; if it sizzles immediately and rises to the surface, the oil is ready.

Carefully add the tempeh pieces into the hot oil, ensuring not to overcrowd the pan to maintain a consistent temperature. Fry the tempeh in batches if necessary. Fry for about 3-4 minutes per batch, turning occasionally to achieve an even golden-brown crust. The exterior should be crispy and firm, but the interior remains tender.

Using a slotted spoon, remove the fried tempeh from the oil and drain on paper towels to remove excess oil. Set aside for later incorporation into the dish.

2. Prepare the Spice Paste (Bumbu Halus)

While the tempeh is frying, prepare the spice paste. This step is crucial for developing the authentic flavor profile characteristic of Indonesian dishes. You can use a mortar and pestle for traditional pounding or a blender for convenience.

In your mortar or blender, combine the red curly chilies, shallots, and garlic. Blend or pound until a smooth, fragrant paste forms. If using a blender, add a splash of water or oil to facilitate blending. The paste should be aromatic, with a vibrant red hue from the chilies, and smooth enough to coat the subsequent sautéed spices evenly.

Set the spice paste aside once ready.

3. Sauté the Spice Paste

In the same pan used for frying tempeh, remove excess oil, leaving about 1 tablespoon; if needed, add a little more oil to ensure the paste doesn’t stick. Heat the pan over medium heat until shimmering.

Add the spice paste to the pan. Sauté, stirring constantly with a spatula or wooden spoon, until fragrant—this typically takes about 3-5 minutes. You will notice the paste darken slightly and release aromatic fumes. Be cautious not to burn the spices; adjust heat as necessary.

This step is vital for unlocking deep flavors and removing raw spice taste, ensuring a rich, well-rounded dish.

4. Incorporate Sauces

Once the spice paste is fragrant, pour in the sweet soy sauce and oyster sauce. Stir well to combine. Allow the mixture to simmer gently, stirring occasionally, for about 2-3 minutes. This forms a flavorful base that will coat the vegetables and tempeh evenly.

5. Add Green Beans

Introduce the cleaned and diagonally sliced green beans into the pan. Stir to coat them with the sauce. Pour in a small amount of water—about 2-3 tablespoons—to facilitate steaming and prevent sticking. Cover the pan with a lid and let the beans cook over medium heat for about 5-7 minutes, or until they begin to soften but still retain a slight crunch.

Check the water level occasionally, adding more if necessary, to prevent burning. Uncover and cook for an additional couple of minutes to evaporate excess moisture, allowing the flavors to concentrate.

6. Season and Adjust Flavors

Taste the sauce and vegetables. Adjust with salt and sugar to balance flavors—add more soy sauce for saltiness or sugar for sweetness as desired. Remember, the dish should be savory with subtle hints of sweetness and spice, so balance is key.

7. Combine with Tempeh and Finish

Gently fold in the crispy fried tempeh into the vegetable mixture. Sprinkle over the ground pepper evenly. Stir carefully to avoid breaking the tempeh, ensuring it is well coated with the sauce and vegetables. Continue cooking for 2-3 minutes to meld flavors and heat everything through.

Once the green beans are tender yet crisp, and the sauce has thickened slightly, remove the pan from heat.

8. Serve Hot

Transfer the Tempe Masak Buncis to a serving platter. Serve immediately for the best texture and flavor. Garnish with additional ground pepper or chopped herbs if desired. This dish pairs beautifully with steamed jasmine rice or other Indonesian staples like nasi uduk or turmeric rice.

Preparation Tips

• Ingredient Selection: Opt for fresh green beans and quality tempeh. Fresh produce ensures vibrant flavor and texture.
• Spice Paste Variations: For an extra depth of flavor, add a small piece of ginger or lemongrass to the spice paste. Adjust the chili amount based on your heat preference.
• Frying Technique: Use a neutral oil like vegetable or sunflower oil for frying. Maintain consistent oil temperature to achieve crispy tempeh without excess oil absorption.
• Vegetable Alternatives: You can substitute green beans with snap peas or thin asparagus for different textures and flavors.
• Cooking in Batches: Fry the tempeh in batches if needed to prevent overcrowding, which can lead to soggy tempeh instead of crispy.

Nutritional Information

Tips and Tricks

• Adjusting Spice Levels: Increase or decrease the number of chilies in the spice paste based on your heat tolerance. For milder flavor, remove the seeds from the chilies.
• Enhancing Umami: Add a teaspoon of fermented shrimp paste (terasi) if you desire a deeper umami flavor, typical in many Indonesian dishes.
• Balancing Flavors: Always taste and adjust your seasonings at the end, especially salt, sugar, and acidity, to suit your palate.
• Texture Variations: For extra crunch, sprinkle fried shallots or toasted sesame seeds on top before serving.

Add-ons

• Chopped fresh cilantro or Thai basil for garnishing
• Fried shallots for added crunch
• Chili oil or sliced fresh chilies for extra heat
• Additional vegetables like carrots or bell peppers for variation

Side Dishes

• Steamed jasmine rice or fragrant basmati rice
• Indonesian sambal or chili sauce for added spice
• Pickled vegetables (acar) for contrast
• Fried emping crackers or kerupuk for crunch and authenticity

Improvements

• Use homemade or high-quality fermented soy tempeh for enhanced flavor and texture.
• Experiment with different types of chilies to vary heat levels and flavor profiles.
• Incorporate a splash of coconut milk during the simmering stage for a richer, creamier sauce.
• Add roasted peanuts or cashews as a garnish for added texture and protein.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through. Due to the crispy nature of the tempeh, it’s best to reheat separately and re-fry briefly if needed to regain crunch.

For longer storage, freeze the dish in portions. Note that the texture of the green beans may soften upon freezing and reheating, so consider adding fresh crispness with a quick sauté during reheating.

FAQ

Can I make this dish vegan?

Absolutely. Replace oyster sauce with a vegan alternative such as mushroom sauce or additional soy sauce. Ensure the soy sauce used is gluten-free if needed.

Can I use other vegetables?

Yes. Feel free to substitute green beans with snow peas, asparagus, or even thin sliced carrots for variation. Adjust cooking times accordingly to avoid overcooking.

What if I don’t have a mortar and pestle?

A blender or food processor works perfectly. Just pulse until you achieve a smooth spice paste. For a more authentic texture, pounding with a mortar and pestle is preferred.

Is this dish suitable for gluten-free diets?

Yes, but ensure all sauces, especially oyster and soy sauce, are gluten-free varieties. Read labels carefully to avoid cross-contamination.

Conclusion

Tempe Masak Buncis stands out as a quintessential Indonesian comfort food that beautifully marries simplicity with depth of flavor. It showcases how humble ingredients like tempeh and green beans can be transformed into a vibrant, satisfying dish through skillful seasoning and cooking techniques. Whether served as a main course or part of a larger feast, this stir-fry offers a nutritious, flavorful, and culturally rich experience that will delight your palate and invigorate your culinary repertoire. As always, Love With Recipes encourages you to experiment, adapt, and make this dish your own—adding personal touches to elevate traditional flavors and create new favorites. Happy cooking!

References

• Indonesian Food & Cooking by Sri Owen
• The Indonesian Kitchen by William Wongso