Sweet and Spicy Tempeh with Long Beans

An Indonesian family gifted us some homemade tempeh and recommended frying it with long beans. So we excitedly headed home and did just that! You can find long beans at most Asian markets. Green beans make a good substitute. Serve over hot rice.

Author: recipes Cuisine: Indonesian Courses: Everyday Cooking

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Prep Time 15 min Cook Time 15 min Total Time 30 mins Difficulty: Beginner Servings: 2 Calories: 885 kcal Best Season: Summer

Instructions

Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

Nutrition Facts

Serving Size 2

Servings 2

Amount Per Serving
Calories 885 kcalkcal

% Daily Value *
Total Fat 28g44%
Total Carbohydrate 112g38%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Sweet and Spicy Tempeh with Long Beans