Sweet and Spicy Tempeh with Long Beans

The combination of tempeh and long beans is especially delicious and makes for a great vegetarian meal. You can substitute green beans if you like.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 885 Calories

Ingredients

• 3 tablespoons soy sauce
• 3 cloves garlic
• 2 medium shallots, chopped
• 1 (1 inch) piece minced fresh ginger root
• 1 cup peanut oil, or as needed
• 1 lemongrass - trimmed, flattened, and tied into knots
• 2 tablespoons Archer Farms fiery chili cooking oil
• 1.25 (8 ounce) packages tempeh, cut into 1/8-inch strips
• 0.5 pound long beans, cut into bite-size pieces
• 1.5 tablespoons palm sugar
• 2.5 ounces baby kale

Recipe Instructions

Step 1

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

Step 2

Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.

Step 3

Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.