Caramelised tempeh orek with green beans and rice

Ingredients

For 1 serving

• Tempeh110 g
• Green beans150 g
• Shallot20 g
• Garlic1 clove
• Chili pepper0.5
• Tamari1 tablespoon
• Brown sugar2 teaspoons
• Tamarind5 g
• White rice55 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile trim the green beans and boil for 6 minutes in salted water, until tender; drain. Dissolve the tamarind in 2 tablespoons of hot water and strain.
3. Cut the tempeh into thin batons; slice the shallot, garlic and chilli.
4. Heat the groundnut oil in a frying pan over medium-high heat and fry the tempeh for 6 minutes, turning, until golden and crisp.
5. Add the shallot, garlic and chilli and stir-fry for 1 minute, until softened.
6. Add the tamari, brown sugar and tamarind and cook for 1–2 minutes, stirring, until the glaze thickens and coats the tempeh; serve with the green beans and rice.