Crispy Tempeh with Sajoer Beans
This is absolutly my fav thing when I get take-away. A sweet crispy tempeh with sajoer beans in coconut milk. Of course it's even better when you make it yourself! They are also delicious as snack!
Cut the tempeh into thin strips or small cubes. Meanwhile, also cut the green beans, onion garlic and bell pepper.
Heat oil in a frying pan, the whole bottom can be covered with oil. Fry the tempeh until brown and crispy. Let them drain on kitchen paper.
Remove the oil from the pan and fry the onion, garlic, loas, sambal and shrimp paste. Add the soy sauce, agave syrup and lemon juice. When it starts to bubble add the tempeh.
In another pan, fry the green beans and bell pepper. You can also cook the green beans. When they are done, add the curry paste and coconut milk.
Meanwhile cook the rice and eggs. (I did this in the same pan).
Vegan: leave out the egg. Seasoning: No need for any additional seasoning. The paste and tempeh give a lot of flavour.
Sugar: 12.1gFiber: 12.5gCalories: 769kcalSaturated Fat: 9gFat: 25.2gProtein: 37.8gCarbohydrates: 104.9g
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