Name: Stir-fried tofu, tempeh and snake beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 57.50 gm vegetable oil; 3 eschalots, thinly sliced; 2 garlic cloves, thinly sliced; 3 long green chillies, thickly sliced; 1 stalk lemongrass, trimmed, halved; 5cm piece fresh ginger, peeled, thinly sliced; 350g firm tofu, cut into 1cm squares; 250g tempeh, cut into 1cm squares; 1 bunch snake beans, trimmed, sliced into 3cm lengths; 2 medium tomatoes, diced; 62.50 ml kecap manis

Stir-fried tofu, tempeh and snake beans

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Malay tofu dish bursts with flavor using authentic, minimal ingredients.

Ingredients:

57.50 gm vegetable oil
3 eschalots, thinly sliced
2 garlic cloves, thinly sliced
3 long green chillies, thickly sliced
1 stalk lemongrass, trimmed, halved
5cm piece fresh ginger, peeled, thinly sliced
350g firm tofu, cut into 1cm squares
250g tempeh, cut into 1cm squares
1 bunch snake beans, trimmed, sliced into 3cm lengths
2 medium tomatoes, diced
62.50 ml kecap manis

Instructions:

In a large wok or deep frying pan over medium-high heat, heat oil. Add eschalot, garlic, chili, lemongrass, and ginger. Stir-fry for 2 minutes until softened. Then, add tofu and tempeh and stir-fry for another 2 minutes until tofu begins to turn golden.
Combine beans, tomato, and kecap manis in the pan with tofu and tempeh. Stir-fry for 3 minutes until the sauce thickens and coats the ingredients. Remove lemongrass and ginger. Serve hot.

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