Name: Stickey tempeh
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: Asian
Ingredients: 1⁄2 tsp Garlic powder; 150 g Green beans; 125 g Tempeh; 3 Tbsp Brown rice; 3 Tbsp Soy Sauce Manis (Sweet); to bake Zonnebloemolie

Legumes

Puur Suzanne

Dinner

Asian

Vegan

Stickey tempeh

Halve the block of tempeh and cut the tempeh into thin slices.

Put a pan on the fire and heat a layer of sunflower oil in it. The oil needs to get really hot. Put a pan on the fire and heat a layer of sunflower oil in it. The oil needs to get really hot.

Add the tempeh pieces and fry on both sides until light brown. Remove the tempeh from the pan and put it in a bowl. Clean the pan with kitchen paper.

Meanwhile, cook the rice and green beans.

Return the pan in which you baked the tempeh to the fire. Put 6 tablespoons of soy sauce manis in the pan and add the tempeh. Stir this well together and add the garlic powder. Make sure the heat is low. The ketjap manis should start caramelizing. Fry the tempeh while stirring for 2 to 3 minutes. You can add a little sambal if you like.

Serve with beans and rice. And possibly peanut sauce and fried onions.

Stickey tempeh

Stickey tempeh

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Macros(per serving)

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