- Main
- Tofu
- Indian
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the rice
- 1 1/2 cups
jasmine rice, rinsed until the water runs clear
- 2 1/4 cups
water
- 1/2 tsp
salt
For the sambal
- 4
large red chilies (such as Fresno), stemmed and roughly chopped
- 1–2
red bird's eye chilies, stemmed (optional)
- 5
shallots, peeled and halved
- 5 cloves
garlic, peeled
- 1 tbsp
tamarind paste (concentrate)
- 2 tbsp
warm water
- 3 tbsp
kecap manis (sweet soy sauce)
- 1 tbsp
soy sauce
- 1 tsp
brown sugar
For the stir-fry
- 16 oz
tempeh, cut into 3/4-inch cubes
- 6 tbsp
neutral oil (such as vegetable or peanut)
4 tbsp in step 4, 2 tbsp in step 5
- 12 oz
green beans, trimmed and cut into 2-inch lengths
- 1/4 cup
water
- 1
lime, juiced (about 2 tbsp)
salt, to taste
To serve
- 2
green onions, thinly sliced (optional)
- 1
lime, cut into wedges (optional)
- Vegan
Contains soy (soy sauce, tempeh) and wheat (soy sauce).
Not checked: red bird's eye chilies, kecap manis (sweet soy sauce).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the rinsed rice, water and salt in a saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook 12 minutes. Take it off the heat and leave it covered until you serve, at least 10 minutes.
25 min, hands-off
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 1/2 tsp salt
- Step 2
Stir the tamarind paste into the warm water until dissolved. Stir in the kecap manis, soy sauce and brown sugar. Set this sauce aside.
3 min
- 1 tbsp tamarind paste (concentrate)
- 2 tbsp warm water
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- Step 3
Finely chop the red chilies, bird's eye chilies (if using), shallots and garlic together until they form a coarse paste — or pulse them in a small food processor. Don't make it smooth; you want texture.
8 min
- 4 large red chilies (such as Fresno), stemmed and roughly chopped
- 1–2 red bird's eye chilies
- 5 shallots, peeled and halved
- 5 cloves garlic
- Step 4
Heat 4 tbsp of the oil in a large wok or skillet over medium-high heat. Add the tempeh cubes in a single layer and fry, turning every couple of minutes, until deep golden and crisp on most sides, 8 to 10 minutes. Lift onto a plate and sprinkle lightly with salt.
10 min
- 16 oz tempeh
- 4 tbsp neutral oil (such as vegetable or peanut)
- salt
- Step 5
Add the remaining 2 tbsp oil to the pan over medium-high heat. Add the green beans and cook, tossing, until blistered in spots, about 3 minutes. Pour in the 1/4 cup water, cover and steam 2 minutes, until just tender. Tip the beans out onto the plate with the tempeh.
6 min
- 2 tbsp neutral oil (such as vegetable or peanut)
- 12 oz green beans
- 1/4 cup water
- Step 6
Turn the heat to medium and add the chili paste to the pan (add a splash more oil if it looks dry). Fry, stirring often, until the raw smell is gone and the paste darkens and smells sweet, 5 to 6 minutes.
6 min
- Step 7
Pour in the tamarind-kecap manis sauce and let it bubble for 1 minute. Return the tempeh and green beans to the pan and toss until everything is glossy and coated, about 2 minutes. Take off the heat, stir in the lime juice, and taste for salt — it should be sweet, hot, sour and salty all at once.
4 min
- 1 lime, juiced (about 2 tbsp)
- salt
- Step 8
Fluff the rice and spoon it into bowls. Top with the sambal tempeh and scatter over the green onions. Serve with lime wedges.
3 min
- 2 green onions, thinly sliced
- 1 lime, cut into wedges
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026