Tempting tempeh and green beans
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Author Notes: When I was in college I waitressed at Bandung an Indonesian restaurant in Madison, WI. Tempeh originates from Indonesia and they know how to make it not feel like a substitute for meat. This is my take on a dish I haven't had or seen since working there. The salty tempeh with the coconut lemongrass sauce pairs nicely with the crunch of green beans. I used purple jasmine rice to create a colorful meal. - meggrimes
Serves four
- 6-8 ounces tempeh
- 10-12 ounces green beans
- 1 stalk lemongrass
- 1 1/2 cup jasmine rice (purple variety pictured)
- 2 1/4 cups coconut water
- 1 can coconut milk
- 1/4 cup premium dark soy sauce plus 2-5 additional teaspoons
- 1 teaspoon blackstrap molasses (unsulphured)
- 4 tablespoons creamed coconut (this is typically found in baking isle and has no sugar added)
- 2 teaspoons kosher salt
- 1 cup water
- 3-4 tablespoons coconut oil
- Prepare lemongrass by cutting ends off and splitting stalk in half. Then cut into ~2 inch pieces and separate them.
- Simmer coconut milk with lemongrass stirring occasionally for at least 30 minutes to allow the lemongrass to flavor the milk
- Cut tempeh into 1 inch by 3/8 inch strips.
- Mix 1 cup water with 1/4 cup soy sauce in a container that will hold tempeh and add tempeh. Marinate for at least 15 minutes.
- Rinse rice until water runs clear and add rice, coconut water, and salt to medium sauce pan. Bring to boil and then simmer covered for 20-30 minutes (all water should be absorbed when done). I love using coconut water to boil grains. It adds a great flavor to oatmeal. Also start another pot of water to boil for blanching the beans.
- Cut ends off beans and then cut into 1 inch pieces. Once water is boiling blanch beans for only a minute or two. Stop once they start turning a slightly darker green, put in ice water and strain. You want to make sure they maintain their crunch.
- To make sauce strain coconut milk mixture into a large frying pan and add molasses, creamed coconut and 2 teaspoons soy sauce. Simmer until thickened to your liking. I personally like simmering until about half the liquid remains. The fat may separate if you thicken it long enough. It this happened I recommend using a fat separated to remove it or just skim as much as you easily can off the top of the pan. Test flavor and add soy sauce to your preference.
- While simmering sauce. Heat coconut oil in medium sized frying pan on medium heat. You want the pan covered in about 1/8 inch of oil. Add tempeh and cook until golden then flip once and cook other side until golden
- Stir green beans and tempeh into sauce just until everything is warm.
- Serve on bed of rice.
- This recipe was entered in the contest for Your Best Soy
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about 1 month ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Sounds like such a tasty dish. Definitely on the "make this soon" list. ;o)
9 months ago gingerroot
I love tempeh and am always looking for delicious sounding recipes...I think I've definitely found one here. I'm looking forward to trying this.
9 months ago EmilyC
You're tempting me to finally try tempeh! This looks and sounds really delicious.
9 months ago aargersi
Abbie is a trusted source on General Cooking.
This sounds great - I don't know why I haven't thought about cooking grain in coconut water. Plus this sounds like a great beginner's tempeh (I am a tempeh novice)