Tempeh & Green Bean Stirfry

By: Dr Kimberly Kushner
Tempeh & Green Bean Stirfry
Course
Dinner Lunch
Tags
Healthy Vegan Vegetarian tempeh
Info
  • Servings
    10
  • Prep Time
    15 mins
  • Cook Time
    20-25 mins
Ingredients
  • Tempeh, cubed 1 slab
  • Green beans, stems removed & cut into 3-5cm pcs 150g
  • Garlic, minced 3 cloves
  • Shallots, sliced 3 small pcs
  • Spring onion 2 stems
  • Kecap manis 3 tbsp
  • Green chili, sliced into circles 2 large
  • Galangal, sliced thin 2cm chunk
  • Kafir lime leaf 1
  • Salt 1 pinch
  • Pepper 1 pinch
  • Coconut oil or olive oil 3 tbsp
Good quality tempeh is certainly hard to find.

Method

  1. Cook the tempeh first. If using the oven, lay tempeh flat on a baking tray and cook at 180℃ on a fan-forced setting for 20 mins. If using a stove, heat a wok or fry pan and add a little oil and all of the tempeh. Saute until brownish and set aside.
  2. Heat a separate fry pan and add the remaining oil.
  3. Add shallots, garlic, chili, galangal, and lime leaves. Saute until fragrant.\r\n
  4. Add green beans and a splash of water. Mix until the beans become softer.
  5. Add tempeh, salt, pepper, and kecap manis (or coconut aminos). Continue to mix until everything is cooked well.
  6. If you prefer crunchy beans, turn heat off now. For softer beans, keep cooking until you achieve your desired consistency.
  7. Serve on brown rice.

Extra Notes

For a gluten-free alternative to kecap manis, try coconut nectar, coconut sugar or coconut aminos. You may use ginger if you cannot find galangal. Also, remove seeds from green chili if you prefer less spice.
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