Crispy tempeh recipe with sager beans

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!
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Asian
servings 2 persons
calories 769 kcal


  • Cooking pan
  • Frying pan


Crispy tempeh

  • 200 g tempeh
  • 1 onion
  • 1 clove garlic
  • ½ tsp shrimp paste
  • 1 tbsp sambal oelek
  • 3 tbsp sweet soy sauce (ketjap)
  • ½ tbsp agave syrup (can be replaced with honey, maple syrup or sugar)
  • 1 tsp lemon juice (or ½ lemon)
  • 1 tsp laos (optional)

Green beans

  • 400 g green beans
  • 1 red bell pepper
  • 60 g sajoer bean curry paste
  • 100 ml coconut milk


  • 150 g rice
  • 2 eggs


  • 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
course Main
cuisine Asian
keyword Crispy tempeh, Sajoer beans, Tempeh
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