Trying to add more meat free days into your week? Then here is a great one using tempeh instead of meat. A traditional family favourite from Dian, a lovely member of the Foost team. Enjoy! Tempeh is a fermented soy bean that has a nutter flavour and firmer texture then tofu (also made of soy beans).
Prep:5 mins Cook: 15 mins
1 packet tempeh (can be found with the tofu in grocery stores)
200g green beans, cut into thin diagonal slices
2 cloves garlic, minced
2 cloves shallots, minced
2 tablespoons kecap manis (can be found in the Asian aisle of grocery stores)
2 tablespoons vegetable oil
Cut the tempeh into 1cm x 1cm cubes
- Heat a small pan on medium heat and add one tablespoon vegetable oil to pan
- Once the oil is warm, add the tempeh to the pan and fry until golden brown on all sides. Once done set this aside
- Add remaining vegetable oil, garlic and shallots to the small pan and stir fry until fragrant on medium heat
- Add beans to the pan and cook for 2 minutes on medium heat
- Add the tempeh and kecap manis to the pan
- Stir fry for another 2 minutes and remove from heat
- Serve with steamed rice and sides of your choice
For more variety and extra serve of vegetables add more vegetables such as carrots, capsicum, celery, broccoli, and eggplant into the stir fry.
You can double this recipe and store the left over in the fridge for up to 3 days.
This is an easy and different recipe, perfect for introducing your kids into the kitchen (they can help cut with our Foost knives