Tempeh with sambal and green beans
Tempeh is fermented whole soybeans rather than pressed curd, so it holds its shape in a hot pan and takes a chili paste the way meat does instead of collapsing into it.
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Ingredients
For the whole dish · serves 2
- Tempeh11 oz
- Green beans5½ oz
- Sambal oelek1 oz
- Coconut oil2 tbsp
- Shallot2
- Lime1
- Tamari1½ tbsp
- Sea saltto taste
Served with
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+4g net · 87 kcal · 12 min · together 11g net, 532 kcal
Method
6 steps · 30 minutes
- Steam the tempeh for 10 minutes before anything else. It takes the bitter edge off and opens it up to whatever it is cooked in.
- Cut it into 3/4 inch cubes and fry them in the coconut oil until they are properly brown on at least three sides.
- Take them out before the sambal goes anywhere near the pan. Chili paste burns in half the time tempeh needs to color.
- Soften the shallot, add the sambal, and let it fry for a minute until it darkens and smells sweet rather than raw.
- Add the green beans with a splash of water and cover for 3 minutes, so they steam through in the paste.
- Return the tempeh, add the tamari, and squeeze the lime over off the heat.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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