Growing up in Indonesia, I ate tempe(h) every day. No lies. Every single day. I remember one time my mother tried to test me by ‘forgetting’ to get tempe(h) from the market and I refused to go to school without it in my lunch box. I was a spoiled little brat.
I ate tempe(h) so much, I could tell which market the tempe(h) was from. In Indonesia, tempe(h) were made daily and fresh, wrapped in banana leaves. Also it’s called tempe without the H.
I also didn’t like to eat veggies growing up, I am better now but still not enough. So one time my mother just put tempe(h) in some green beans to get me to eat some veggies. And I was hooked. I ate a giant bowl of this just for lunch, without anything else. So give it a go and let me know if you liked green beans even more with this recipe.
Ingredients:
1 pound of green/string beans – diagonally & thinly sliced
8 oz of tempeh -cut into 1/2″ cubes
3 shallots -thinly sliced
4 eggs -beaten
3 tbsp olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp mushroom bouillon
Instructions:
- Preheat oven to 400F
- Place tempeh (in a single layer) on a baking sheet, drizzle 2 tbsp of olive oil and some salt. Cook in the oven for 10 minutes, flip over then cook for an additional 5 minutes.
- In a large skillet, heat 1 tbsp of olive oil, shallots until fragrant, about 3 minutes. Set aside.
- In the same skillet, scrambled the eggs until golden, add sliced string beans, tempeh, sautee shallot, salt, sugar and bouillon. Give a really good stir until all ingredients are combined.
- Put the lid on and let it cook until the beans are soft, about 3-5 minutes.
- Adjust the seasoning. Served with cooked rice. Enjoy!