Stir-Fried Tempe, Tofu, and Long Beans with Sweet Soy Sauce

Stir-Fried Tempe, Tofu, and Long Beans (Tumis Kacang Tahu Tempe)

This classic Indonesian stir-fry combines crispy tempe, tender tofu, and crisp long beans with a savory blend of garlic, shallots, and spices. Sweet soy sauce and oyster sauce bring a harmonious balance of flavors to this dish, making it a perfect side for steamed rice. Whether you’re craving comfort food or looking for a nutritious vegetable-packed meal, this stir-fried creation is sure to delight your taste buds.

Ingredients:

Instructions:

1. Prepare Tempe and Tofu
   Start by washing the tempe and tofu thoroughly. Cut both into small, bite-sized cubes. Heat a bit of oil in a frying pan and fry the tempe and tofu until they are golden and slightly crispy, but still tender on the inside. Set them aside to drain.

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2. Prepare Vegetables
   Wash the long beans and cut them into 3-5 cm (1-2 inch) lengths. Set them aside for later.

3. Sauté Aromatics
   In the same pan, add a little more oil if needed. Sauté the minced garlic and sliced shallots until they become fragrant and slightly golden. Add the sliced chili peppers and crushed galangal, continuing to sauté for another minute to release their aromatic flavors.

4. Stir-Fry the Long Beans
   Toss the long beans into the pan and stir-fry them for 2-3 minutes. Add a splash of water to the pan and cover it to help the beans cook through. Let them cook for another 2-3 minutes until they’re just tender but still crisp.

5. Add Tempe and Tofu
   Once the long beans are partially cooked, add the fried tempe and tofu to the pan. Stir everything together gently, ensuring the ingredients are well mixed.

6. Season the Dish
   Season with sugar, salt, and Royco (or your preferred seasoning). Add ground black pepper, sweet soy sauce (kecap manis), and oyster sauce to taste. Stir everything well, making sure the sauce coats the ingredients evenly.

7. Simmer and Finish
   Continue to stir-fry the mixture until the sauce has slightly reduced and the vegetables are tender but not overcooked. The long beans should still maintain their vibrant green color and a slight crunch.

8. Serve
   Once the dish is ready, remove it from heat. Serve the stir-fried tempe, tofu, and long beans hot, accompanied by a steaming bowl of white rice for a fulfilling meal.

Nutritional Information (per serving):

Notes:

• Substitutions: If you can’t find tempe, feel free to replace it with extra tofu or another plant-based protein. For a gluten-free version, check that the oyster sauce and soy sauce are gluten-free.
• Adjusting Spiciness: The level of spiciness in this dish can be easily adjusted by adding or omitting the chili peppers based on your preference.
• Serving Suggestions: This stir-fry pairs beautifully with a simple bowl of steamed jasmine rice or even a side of coconut rice for added flavor. For a heartier meal, serve it with fried shallots on top.

This recipe is perfect for those looking to enjoy traditional Indonesian flavors while incorporating plant-based proteins and a fresh vegetable element. The combination of textures—crunchy beans, crispy tempe, and silky tofu—creates a satisfying and wholesome dish that is both nourishing and delicious!