Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Tempeh goreng
This Indonesian-inspired dish is a quick weekday meal with one of my favourite ingredients: tempeh. I got to know tempeh while on holiday in Indonesia. And while I have not yet been able to prepare it as well as I have eaten it while on holiday, this dish is coming close to the tastes that I remem
This recipe includes ingredient references. Cook mode shows only the step-linked ingredient layout.
Instructions
Recipe steps from Mealie.
1
Step 1
Cut the tempeh into thin slices of 0.5cm by 3cm.
2
Step 2
Dice the onions.
3
Step 3
Peel and grate or finely chop the ginger.
4
Step 4
Peel and finely chop the garlic (or use a garlic press).
5
Step 5
Boil half a liter of water in a kettle.
6
Step 6
Wash the rice and cook for c. 19 minutes with the pre-boiled water. Drain and set aside.
7
Step 7
Heat some oil in a pan and once hot, add the sliced tempeh. Fry the tempeh on a medium-high heat for 5-7 minutes. Turn regularly so they brown on each side. Take out of the pan and set aside.
8
Step 8
Add some extra oil to the pan if needed and fry the onion, garlic, and ginger for c. 5 minutes.
9
Step 9
Add the frozen green beans to the onion mix and cook until the green beans have defrosted and most of the extra moisture has evaporated.
10
Step 10
Add the tempeh, chili flakes and kecap to the pan. Mix through and cook for another 4 minutes together with the green beans.
11
Step 11
Add the lemon juice to the tempeh goreng and mix through.
12
Step 12
Serve the tempeh goreng with the rice.
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