Oseng Buncis with Tempe and Tofu Recipe

Introduction

Welcome to Love With Recipes, your ultimate culinary guide dedicated to bringing authentic and innovative dishes directly to your kitchen. Today, we delve into a beloved Indonesian stir-fry known as Oseng Buncis with Tempe and Tofu. This dish exemplifies the richness of Indonesian home cooking—simple, nutritious, and bursting with layered flavors. Combining the earthiness of tempeh and tofu, fresh green beans, and aromatic spices, this recipe offers a delightful harmony of textures and tastes that are both satisfying and quick to prepare. Whether you’re a seasoned home cook or a beginner exploring Indonesian cuisine, this recipe promises a flavorful experience that highlights the beauty of minimal ingredients elevated through traditional techniques. As always, this recipe is shared exclusively on Love With Recipes, ensuring you get an authentic, tested, and detailed guide that celebrates Indonesian culinary culture.

Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Needed Equipment

• Large frying pan or wok
• Sharp chef’s knife
• Cutting board
• Slotted spoon or tongs (for frying)
• Paper towels (for draining fried ingredients)
• Measuring spoons
• Measuring cups
• Stirring spatula or wooden spoon
• Small bowl (for seasoning adjustments)
• Serving utensils

Tags

Indonesian cuisine, stir-fry, vegetarian, quick meal, healthy, vegan (optional), tofu, tempeh, green beans, savory, aromatic

Serving Size

This recipe yields approximately 4 servings, making it perfect for family dinners or meal prep for the week. Each serving includes a generous portion of vegetables, protein, and flavorful sauce that can be paired with steamed rice or enjoyed as a side dish.

Difficulty Level

Easy. This recipe is suitable for cooks of all skill levels, requiring basic knife skills, familiarity with stir-frying techniques, and simple seasoning adjustments. It’s an excellent choice for weeknight dinners or quick lunch preparations.

Allergen Information

• Contains soy (tofu and tempeh)
• Contains gluten (sweet soy sauce, kecap manis)
• May contain traces of peanuts or other nuts, depending on soy sauce brand

For gluten-free adaptations, choose gluten-free soy sauce or tamari. For nut allergies, verify the soy sauce ingredients or opt for a homemade sauce without added sweeteners.

Dietary Preference

• Vegetarian: Yes
• Vegan: Yes, if soy sauce and sugar are vegan-friendly
• Gluten-Free: Optional, with substitutions

Course

Main course, Side dish

Cuisine

Indonesian

Ingredients

Ingredient Details in Tables

Instructions

1. Prepare the Ingredients

Start by gathering all your ingredients and preparing them systematically to ensure a smooth cooking process. Begin with the tofu and tempeh, as they require frying to achieve the desired crispy texture. Using a sharp chef’s knife, cut the firm tofu into approximately 1-inch cubes. Similarly, cut the tempeh into cubes of comparable size to ensure even cooking. Place the cubes on a plate lined with paper towels to absorb excess moisture, which will help achieve crispiness during frying.

Next, peel the red onions and shallots, then slice them thinly into rings or half-moons depending on your preference. Slice the fresh chili peppers thinly—standard practice is to remove the seeds if you prefer less heat, but for spicy flavor, keep the seeds intact. Slice the galangal into thin pieces; this aromatic root adds a distinctive flavor characteristic of Indonesian dishes. Prepare the green beans by trimming the ends and cutting them into 2-3 inch segments, maintaining a uniform size for even cooking.

2. Fry the Tofu and Tempeh

Heat a generous amount of cooking oil—such as vegetable or coconut oil—in a large frying pan or wok over medium heat. The amount of oil should be enough to fully submerge the tofu and tempeh cubes for even frying, but you can also shallow fry them if preferred. Once the oil is hot (around 350°F or 175°C), carefully add the tofu cubes. Fry until they develop a crispy, golden-brown exterior, approximately 3-4 minutes per batch. Use a slotted spoon or tongs to remove the fried tofu and place them on paper towels to drain excess oil.

Repeat the same process with the tempeh cubes until they are equally crispy. Allow both to rest on paper towels while you prepare the aromatics. The fried tofu and tempeh will serve as the protein base and add texture to the dish.

3. Sauté Aromatics

In the same pan, remove excess oil if necessary, leaving about 1-2 tablespoons to cook the aromatics. Add the sliced red onions, shallots, and chili peppers along with the bay leaf and galangal slices. Sauté over medium heat, stirring frequently, until the onions become translucent and fragrant, about 3-5 minutes. The galangal will release aromatic oils that infuse the dish with earthy, citrusy notes, characteristic of Indonesian flavor profiles.

This step is crucial as it forms the fragrant base that elevates the entire dish. Be attentive to the aroma—if it starts to burn, reduce the heat slightly. The onions and shallots should be softened but still retain some bite, providing a layered texture.

4. Add Green Beans

Next, add the prepared green beans to the pan. Stir well to coat the beans with the aromatic mixture. Continue stir-frying for about 2-3 minutes, allowing the beans to begin softening while retaining their vibrant green color and crunch. The goal is to cook them just enough to be tender yet still crisp, a hallmark of well-prepared stir-fry vegetables.

5. Incorporate Fried Protein

Add the fried tofu and tempeh to the pan with the green beans. Gently fold the ingredients together to distribute the aromatics evenly across the proteins and vegetables. Be careful not to break the tofu or tempeh cubes; a gentle hand preserves their crisp exterior and integrity.

6. Flavor the Dish

Pour in the sweet soy sauce (kecap manis), which provides a rich, caramelized sweetness and a glossy finish. Add palm sugar to enhance the sweetness further; start with a small amount and adjust according to your taste. Season with salt to balance the flavors. If using optional MSG, sprinkle it in at this stage to boost umami.

Stir well to coat all ingredients evenly. Tasting the mixture at this point is essential—adjust the sweetness with more palm sugar or salt as needed.

7. Simmer and Meld Flavors

Add a splash of water—about 2-3 tablespoons—to help create a light sauce that will coat the ingredients beautifully. Reduce the heat to low and let everything simmer gently for 2-3 minutes. This allows the flavors to meld and intensify, enveloping the green beans, tofu, and tempeh with a savory-sweet aroma that characterizes authentic Indonesian stir-fry dishes.

8. Final Taste and Serve

Once the ingredients are cooked through and coated in the flavorful sauce, do a final taste check. Adjust seasoning if necessary—perhaps a pinch more salt or a dash more kecap manis for sweetness. Remove the bay leaf and galangal slices if desired, or leave them for presentation. Transfer the Oseng Buncis with Tempe and Tofu to a serving dish.

This dish pairs beautifully with steamed jasmine rice, coconut rice, or even as a side to other Indonesian specialties such as satay or sambal. Garnish with additional sliced chili peppers or fresh herbs like cilantro if desired for added freshness.

Preparation Tips

• Uniform Cubes: Cutting tofu and tempeh into uniform cubes ensures even frying and a consistent texture throughout the dish.
• Drain Excess Oil: Properly draining fried ingredients prevents the dish from becoming greasy and maintains crispiness.
• Adjust Heat Carefully: Stir-frying at medium heat allows for optimal flavor development without burning aromatics or vegetables.
• Use Fresh Ingredients: Fresh green beans and aromatics yield the best flavor and texture. Avoid wilted or old vegetables.
• Balance Flavors: The harmony of sweet, salty, and aromatic elements is crucial. Taste as you go to reach your preferred flavor profile.

Nutritional Information

Tips and Tricks

• Double Fry for Extra Crispiness: For even crispier tofu and tempeh, fry them twice—once at a lower temperature to cook through, then again at higher heat for a crispy exterior.
• Use a Wok for Authenticity: A wok’s shape facilitates high heat and quick stir-frying, preserving texture and flavor.
• Flavor Layering: Add a squeeze of lime or a splash of soy sauce at the end for a flavor punch.
• Vegetarian & Vegan Variations: Use vegan kecap manis or homemade sauce without animal-derived ingredients.

Add-ons

• Chopped scallions or cilantro for garnish
• Fried shallots for crunch
• Lime wedges for a fresh zest
• Additional chili slices for extra heat

Side Dishes

• Steamed jasmine rice
• Coconut rice for a richer flavor
• Sambal or chili sauce for added spice
• Indonesian fried chicken or satay for a protein-rich feast

Improvements

• Incorporate other vegetables such as carrots or bell peppers for variation
• Add a splash of coconut milk during simmering for creaminess
• Use homemade kecap manis for a more authentic flavor
• Experiment with different chili peppers for various heat levels

Save and Store

Leftover Oseng Buncis with Tempe and Tofu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or broth to revive the sauce. To maintain crispiness, re-fry the tofu and tempeh briefly if they have lost crunch before combining with the reheated vegetables.

FAQ

Can I make this dish gluten-free?

Yes, substitute kecap manis with a gluten-free soy sauce or tamari. Ensure that the palm sugar and other seasonings are gluten-free as well.

Can I use frozen green beans?

Fresh green beans are preferred for texture and flavor, but frozen green beans can be used—just steam or boil briefly before stir-frying to remove excess moisture.

How spicy is this dish?

The heat level depends on the chili peppers used. Adjust the number and type of chili peppers according to your spice tolerance.

Is this dish suitable for vegetarians and vegans?

Absolutely. It’s naturally vegetarian and vegan if you use vegan kecap manis and confirm that no animal products are in your seasonings.

Conclusion

Oseng Buncis with Tempe and Tofu stands as a testament to the vibrant flavors and straightforward techniques of Indonesian cuisine. Its balance of savory, sweet, and aromatic notes, combined with the satisfying crunch of fried proteins and crisp vegetables, makes it an ideal dish for busy weeknights or casual gatherings. The flexibility of ingredients allows for customization—adding more heat, spice, or extra vegetables as desired. This recipe, shared through Love With Recipes, aims to empower home cooks worldwide to explore and enjoy authentic Indonesian flavors with ease and confidence. Prepare to indulge in a dish that’s not only wholesome and quick but also deeply flavorful and culturally rich.

References

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