INDONESIAN TEMPEH AND GREEN BEANS
Steps:
- Heat a wok over medium high heat. Add 1 Tbl olive oil, heat and add tempeh. (If using tofu, skip this step and add tofu after adding sauce ingredients). Brown tempeh (cook about 3-4 minutes stirring) and remove to a platter. Add 1 Tbls oil, heat, then add shallots, garlic and ginger, reducing heat if shallot or garlic begin to brown. When these are translucent, add green beans, stir and then cover. Cook until green beans are bright green and still crisp. Uncover, add remaining sauce ingredients and stir until sugar is dissolved. Return tempeh to pan (or add tofu now) and cook until tempeh is heated. Serve over rice, if desired. For low carb, use a sugar substitute for the brown sugar.
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Kim Romero
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special. I love the balance of flavors and textures.
Carlens SAINTIL
[email protected]I'm not a huge fan of tempeh, but this recipe changed my mind. The tempeh was crispy and flavorful, and the green beans were cooked perfectly. I'll definitely be making this dish again.
Basra Ahmed
[email protected]This recipe is a great way to use up leftover tempeh. I always have a package or two in my fridge, and this is a quick and easy way to turn it into a delicious meal.
JOHN M SIMBEYA (SIYAX)
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavors and textures. I'll definitely be making this again for my next party.
Laura Bertogli
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time.
Candace milewski
[email protected]I'm always looking for new and exciting ways to cook tempeh, and this recipe definitely fits the bill. The tempeh is crispy and flavorful, and the green beans are cooked perfectly. I'll definitely be making this dish again.
Qureshi queen queen
[email protected]This dish is a great source of plant-based protein. It's perfect for vegetarians and vegans, or for anyone who wants to reduce their meat consumption.
Jaime Cobb
[email protected]I love the versatility of this recipe. I've made it with different types of beans and vegetables, and it always turns out great. It's a great way to clean out your fridge and pantry.
Tika Rana
[email protected]This recipe is a great starting point for those who are new to Indonesian cuisine. It's easy to follow and produces a delicious and authentic dish.
Logan Ketchum
[email protected]I followed the recipe exactly, but my dish didn't turn out as flavorful as I expected. I think I might have used old or low-quality tempeh. I'll try again with fresher ingredients next time.
MD Chicago
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers or omit them altogether.
Kim Oumy
[email protected]I'm always looking for new ways to cook tempeh, and this recipe definitely delivered. The tempeh was crispy and flavorful, and the green beans were cooked perfectly. I'll be adding this recipe to my regular rotation.
Nabil Hossain
[email protected]5 stars! This dish was a hit at my dinner party. Everyone raved about the unique flavors and textures. I'll definitely be making this again for my next gathering.
Julia Benjamin
[email protected]Tempeh and green beans are such an underrated combination. This recipe really showcases their flavors and textures. I especially loved the addition of the peanuts, which added a nice nutty crunch.
Arthur “Angell” Sowash
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this dish with ease. The result was a delicious and satisfying meal that my whole family enjoyed.
Brenda Wyllis
[email protected]This Indonesian tempeh and green beans dish was an absolute delight! The tempeh was perfectly crispy on the outside and tender on the inside, while the green beans retained their vibrant color and crunch. The sauce was flavorful and well-balanced, wi