Tumis Tempe Buncis: Stir-Fried Green Beans & Tempeh

Introduction

Welcome to Love With Recipes, your ultimate culinary destination dedicated to sharing authentic, delicious, and nutritious recipes from around the world. Today, we delve into the vibrant flavors of Indonesia with a beloved traditional dish: Tumis Tempe Buncis, or stir-fried green beans with tempeh. This dish exemplifies the rich tapestry of Indonesian cuisine—combining the nuttiness of fermented soybeans, the crisp freshness of green beans, and aromatic spices that evoke the culinary heritage of the archipelago. Whether you’re a seasoned chef or a home cook exploring international flavors, this recipe offers a delightful balance of textures and tastes that bring warmth and satisfaction to any meal. Perfectly suited for weeknight dinners, festive gatherings, or as a nutritious side, Tumis Tempe Buncis stands out as a wholesome, flavorful, and easy-to-make dish.

Time

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Needed Equipment

• Wok or large skillet
• Cutting board
• Sharp chef’s knife
• Measuring spoons
• Measuring cups
• Spatula or wooden spoon
• Small mixing bowl (optional, for prepping ingredients)
• Grater or garlic press (optional, for garlic)

Tags

• Vegetarian
• Vegan
• Indonesian Cuisine
• Stir-Fry
• Healthy
• Gluten-Free
• Quick & Easy

Serving Size

Serves 2-3 people as a main or 4-5 as a side dish.

Difficulty Level

Easy — suitable for beginners with basic cooking skills.

Allergen Information

This dish contains soy (tempeh) and chili peppers. It is free from common allergens like nuts, dairy, and gluten, but always check ingredient labels if purchasing pre-packaged products.

Dietary Preference

Vegan, Vegetarian, Dairy-Free, Nut-Free, Soy-Free (if soy is substituted).

Course

Main Course / Side Dish

Cuisine

Indonesian

Ingredients

Instructions

1. Preparing the Ingredients

Begin by gathering all your ingredients and preparing them for cooking. This step ensures a smooth and efficient cooking process. Start with the green beans: wash them thoroughly under cold running water to remove any dirt or residues. Trim the ends of each bean and cut them into bite-sized pieces—about 2-inch lengths—so they cook evenly and are easy to eat. Next, prepare the tempeh: remove the skin if desired (though traditionally, the skin is often left intact for added texture and flavor), then cut the block into small, uniform cubes approximately 1/2 inch in size. Uniform cubes ensure even cooking and a consistent bite. Set aside the diced tempeh for later use.

The chili peppers need to be sliced thinly to release their flavors without overwhelming the dish. Carefully slice the Bird’s Eye chili and red chili into thin rings or strips, depending on your preferred spice distribution. Be cautious when handling chili peppers—consider wearing gloves to avoid skin irritation, especially with Bird’s Eye chilies, which are quite spicy.

For the aromatics, peel the shallots and garlic. Finely chop or mince the shallots into small pieces to maximize flavor release. Do the same with the garlic—finely mincing it ensures it distributes evenly throughout the stir-fry, imparting a rich aroma. If you have a garlic press, using it can expedite the process and give a fine, even mince. Place all prepped ingredients in small bowls or on a tray for easy access during cooking.

2. Sautéing the Aromatics

Heat a wok or large skillet over medium heat. Add about a tablespoon of neutral cooking oil—vegetable oil, canola oil, or sunflower oil are good options. Allow the oil to heat until shimmering but not smoking. Once hot, add the chopped shallots and garlic. Stir continuously with a spatula or wooden spoon to prevent burning and to ensure even cooking. Cook for approximately 1-2 minutes, or until the shallots turn translucent and the garlic releases a fragrant aroma. This step is crucial because it forms the flavor base of the dish. The gentle sautéing unlocks the aromatic oils in the shallots and garlic, creating a fragrant foundation that enhances the overall flavor profile of Tumis Tempe Buncis.

3. Incorporating Tempeh and Green Beans

Next, add the diced tempeh to the pan. Spread the cubes out evenly to facilitate browning. Cook the tempeh for about 3-4 minutes, stirring occasionally until they develop a golden-brown exterior. Proper browning adds a nutty, savory dimension to the dish and improves texture. Once the tempeh is nicely browned, add the prepared green beans to the skillet. Stir well to combine all ingredients. Continue stir-frying for another 3-4 minutes. The green beans should start to soften slightly but still retain their vibrant color and some crunch. This step balances the tender, nutty tempeh with the fresh, crisp green beans.

4. Seasoning and Creating the Sauce

Pour in the 2 tablespoons of sweet soy sauce (kecap manis), which imparts a characteristic sweetness and depth of flavor typical of Indonesian cuisine. Add a splash of water—about 1-2 tablespoons—to help distribute the sauce evenly and create a flavorful, slightly thickened sauce that coats the ingredients. Stir thoroughly to ensure that the tempeh and green beans are coated evenly with the sauce. The water also helps to prevent burning and facilitates gentle simmering.

5. Finishing the Cooking Process

Reduce the heat slightly and let the mixture simmer for 2-3 minutes. During this time, the sauce will thicken and cling to the ingredients, and the flavors will meld beautifully. Keep stirring occasionally to prevent sticking or burning. Taste the dish and adjust seasoning as needed. If you find the flavor lacking, add a pinch of salt—start with 1/4 teaspoon and increase as desired. You may also add additional kecap manis for extra sweetness or a splash of soy sauce for saltiness, depending on your preference. Once the green beans are tender yet still retain some crunch, and the sauce has thickened slightly, remove the pan from heat.

6. Serving

Transfer the Tumis Tempe Buncis to a serving dish. Garnish with extra sliced chilies if you like it spicier or fresh herbs such as chopped cilantro or scallions for added freshness. Serve hot alongside steamed rice, which perfectly complements the savory, sweet, and spicy notes of the stir-fry. This dish is also excellent as part of a larger Indonesian meal that includes other vegetables, grilled meats, or sambal for added spice.

Preparation Tips

• Use fresh green beans for the best texture and flavor; frozen green beans can be used in a pinch but may be softer.
• Dice the tempeh uniformly for even browning and consistent texture.
• Adjust chili quantities based on your spice tolerance. For milder flavor, remove the seeds from the chilies.
• For a richer flavor, you can marinate the tempeh in a mixture of soy sauce, garlic, and a pinch of sugar for 15 minutes before stir-frying.
• To add depth, consider adding a splash of fish sauce or a squeeze of lime at the end of cooking for a flavor boost.

Nutritional Information

Tips and Tricks

• For added protein, include tofu or other plant-based proteins alongside tempeh.
• Experiment with different types of chilies—milder red chilies or milder bird’s eye chilies for less heat.
• Stir-fry over high heat to preserve the vibrant color and crunch of the vegetables.
• Use a non-stick pan or wok to reduce the amount of oil needed and facilitate easy cleanup.
• Adding a teaspoon of toasted sesame oil at the end can add a fragrant, nutty aroma.

Add-ons

• Chopped scallions or cilantro for garnish.
• Sliced shallots fried until crispy for texture contrast.
• Additional chili sauce or sambal for more heat.
• Toasted crushed peanuts or sesame seeds for added crunch.

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian-style fried rice (Nasi Goreng)
• Grilled chicken satay with peanut sauce
• Pickled vegetables or acar
• Sambal or chili relish for extra spice

Improvements

• Incorporate vegetables such as carrots, bell peppers, or cabbage for extra color and nutrients.
• Use homemade kecap manis for control over sweetness and thickness.
• Experiment with different proteins like tempeh, tofu, or shrimp for variation.
• Adjust spice levels by varying the number and type of chilies used.
• Add a splash of coconut milk towards the end for a creamy, tropical twist.

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to revive the sauce. To maintain freshness and texture, avoid freezing, as the green beans may become mushy upon thawing.

FAQ

Can I use frozen green beans?

Yes, frozen green beans can be used, but they may cook faster and become softer. Thaw and drain excess water before stir-frying to prevent excess moisture in the dish.

Is this dish spicy?

The spice level depends on the chilies used. Bird’s Eye chilies are very spicy, but you can reduce heat by removing seeds or using milder chilies. Adjust the amount to suit your taste.

Can I make this dish gluten-free?

Absolutely. Simply replace kecap manis with a gluten-free soy sauce or coconut aminos for a similar sweet and savory flavor.

Conclusion

Creating Tumis Tempe Buncis is a celebration of Indonesian flavors—simple, nutritious, and bursting with taste. This dish exemplifies how humble ingredients like tempeh and green beans can be transformed into a flavorful and satisfying meal through proper seasoning and technique. Perfect for those seeking to explore international cuisine or add a healthy, vegetarian option to their menu, this stir-fry demonstrates that deliciousness can be quick, manageable, and deeply satisfying. Remember, love with recipes is all about sharing authentic, wholesome food—so enjoy preparing and savoring this Indonesian classic, and let it inspire your culinary adventures. For more delightful recipes, visit Love With Recipes!

References

• Indonesian Food & Cooking by Sri Owen
• The Food of Indonesia by Heinz Von Holzen