Friday, January 4, 2013
Indonesian Tempeh with Peanuts and Green Beans over Rice Noodles
Two Years Ago Today Stuffed Onions Inside Stuffed Peppers
Pan-fried tempeh simmered in coconut milk, peanut butter, ginger, chiles and garlic and served with fresh green beans, water chestnuts and slippery rice noodles.
Indonesian Tempeh with Peanuts & Green Beans over Rice Noodles
4 tbl coconut oil (or extra virgin olive oil), divided
1-8oz package tempeh, small dice
3 garlic cloves, minced
2 serrano chiles, seeded, minced
1 shallot, thinly sliced
1-1" piece fresh ginger, minced
3 tbl soy sauce
1 1/2 cups water, divided
1-15oz can coconut milk
2 tbl natural peanut butter
1 tbl palm sugar (or organic light brown sugar)
1 tbl sambal chile sauce
2 handfuls fresh green beans, ends trimmed
1-6oz can sliced water chestnuts, drained and rinsed
10 oz rice noodles
3 tbl chopped toasted peanuts
Saute the tempeh in 2 tbl of oil until browned, 5-7 minutes. Add the remaining oil to the pan, along with the garlic, chiles, shallot and ginger. Saute until fragrant and toasted, 2 minutes. Add the soy sauce and 1/2 cup of water and bring to a boil. Cook the tempeh until the water has been absorbed, about 5 minutes.
Add the remaining 1 cup of water along with the coconut milk, peanut butter, palm sugar, sambal and stir to combine. Add the green beans and water chestnuts, bring to a boil and cover.
Cook over medium heat for 10 minutes. While this is cooking, cook the rice noodles.
Bring a medium pot of water to a boil. Once it is boiling, remove from the heat and add the noodles. Let the noodles soak for 8 minutes then drain.
Toss the noodles with the tempeh and garnish with peanuts.