Malaysian Sambal Tempeh Green Bean Bowl

Ingredients

• 250 g tempeh, cubed
• 1 tbsp cornstarch
• 2 tbsp neutral oil
• 180 g green beans, trimmed
• 1 small shallot, sliced
• 2 garlic cloves, minced
• 1 tbsp sambal oelek
• 1 tbsp tamari or soy sauce
• 1 tsp brown sugar
• 1 tsp rice vinegar
• 1 tbsp water
• 2 cups cooked jasmine rice

Steps

1. Toss tempeh with cornstarch and a pinch of salt so it will develop crisp edges in the pan.
2. Heat half the oil in a wide skillet and cook tempeh for 5 to 6 minutes, turning until golden; transfer it to a plate.
3. Add remaining oil and cook green beans and shallot for 4 minutes until the beans are crisp-tender.
4. Add garlic and sambal and stir for 20 seconds until fragrant, taking care not to burn the paste.
5. Stir tamari, sugar, vinegar, and water together, then add tempeh and sauce to the pan and toss for 2 minutes until glazed.
6. Serve the sambal tempeh and beans over jasmine rice.

Allergen note: Contains gluten and soy. Check sambal and tamari labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.