Bean tempe orek (Sweet & spicy tempeh with beans)

Name: Bean tempe orek (Sweet & spicy tempeh with beans)
Ingredients: 400 g tempeh (cut into 1cm pieces); 300 g green beans (cut into 4cm pieces); 4 shallots (thinly sliced); 4 clove(s) garlic (thinly sliced); 8 red bird’s eye chilies; 1 stick lemongrass (bruised); 2 kaffir lime leaves; 4 tbsp kecap manis (sweet soya sauce); 30 g tamarind paste (dissolved in 70ml water); ½ tbsp palm or brown sugar; 5 tbsp groundnut oil; Salt & black pepper (to taste)

This Bean Tempe Orek is the perfect combination of savory, sweet and spicy flavors. Originating from Indonesia, this vibrant and traditionally vegan dish features crispy tempeh and tender green beans in a fragrant tamarind and kecap manis sauce, making it a delicious and protein-packed meal.

Ingredients

400 g

tempeh cut into 1cm pieces
300 g

green beans cut into 4cm pieces
4

shallots thinly sliced
4 clove(s)

garlic thinly sliced
8

red bird’s eye chilies
1 stick

lemongrass bruised
2

kaffir lime leaves
4 tbsp

kecap manis sweet soy sauce
30 g

tamarind paste dissolved in 70ml water
½ tbsp

palm or brown sugar
5 tbsp

groundnut oil
Salt & black pepper to taste

Instructions

Toss tempeh with 2 tbsp oil and roast at 220°C (428°F) for 15 minutes until golden.
Heat the remaining oil in a pan and sauté shallots, garlic, chilies, and lime leaves until the garlic turns golden.
Add green beans, lemongrass, and salt. Sauté for 1 minute, then add a splash of water to steam the beans until the water evaporates.
Stir in the tamarind water, kecap manis, sugar, and pepper. Let the sauce bubble.
Add the roasted tempeh and toss until everything is evenly glazed.
Remove the lemongrass and lime leaves before serving with hot rice.

Notes

Craving more plant-powered dishes?

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