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Sweet and Spicy Tempeh with Long Beans

Sweet and Spicy Tempeh with Long Beans

Cost $8.5, save $5

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $8.5

INGREDIENTS

  • Vegetables & Spices

    • 🧅 2 medium shallots, chopped
    • 🧄 3 cloves garlic
    • 🌱 1 (1 inch) piece minced fresh ginger root
    • 1 lemongrass - trimmed, flattened, and tied into knots
    • ½ pound long beans, cut into bite-size pieces
    • 2 ½ ounces baby kale

  • Protein & Staple Ingredients

    • 1 ¼ (8 ounce) packages tempeh, cut into 1/8-inch strips

  • Liquids & Condiments

    • 🥜 1 cup peanut oil, or as needed
    • 🍶 3 tablespoons soy sauce
    • 2 tablespoons fiery chili cooking oil

  • Sweeteners

    • 1 ½ tablespoons palm sugar

STEPS

1

Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.

2

Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown. Transfer to a plate lined with paper towels to drain.

3

Drain most of the oil from the skillet, leaving about 2 tablespoons of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes.

4

Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still retain some crunch, about 2 minutes.

5

Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

NUTRIENTS

Per 1 serving

🔥

885

Calories

  • 58
    Protein
  • 112
    Carbs
  • 28
    Fats

💡 Use green beans if long beans are unavailable.Cook tempeh until golden to ensure a crispy texture.Serve the dish hot over steamed rice.Palm sugar can be substituted with brown sugar for convenience.Ensure proper ventilation when cooking with chili oil due to its intensity.