Indonesian Tempeh with Peanuts and Green Beans over Rice Noodles

The word is that in Indonesia, tempeh is sold as a street food on sticks with dipping sauce. Unfortunately that trend hasn't made it's way to my city (oh but don't worry, you can get vegan maple bacon doughnuts and waffle ice cream sandwiches. Who figured?) Until that Asian specialty comes over to the U.S., this recipe works as a great substitute with the addition of rice noodles and green beans for a full meal.

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
serves 3
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.

Hot & Sour Soup with Rice Noodles

I love hot and sour soup! This is my rendition with a couple additions to make it hearty enough for a meal.
 
Slightly hot, slightly sour tofu and rice noodle soup with fresh ginger, shredded cabbage and crunchy water chestnuts. Great as a side but hearty enough for an entree.

Hot & Sour Soup
1 tsp sesame oil
1 tbl minced fresh ginger
1 bunch scallions, small dice, white and green parts divided
1 cup thinly shredded green cabbage
1 tsp sambal chili paste
4 cups vegetable broth
2 cups water
1/4 cup tamari
3 tbl rice wine vinegar
1 tsp organic cane sugar
1 no-chikn bouillon cube
1 cup frozen corn kernels
8 oz water chestnuts, drained and rinsed
8 oz fresh, pre-fried tofu, small cubes (readily available in Asian markets)
5 oz rice noodles

In a medium soup pot, heat the sesame oil and add the ginger and white/;ight green parts of the scallions. Saute 2-3 minutes until fragrant. Add the cabbage and sambal and toss to coat. Cook 2 minutes more.
Add the broth, water, tamari, vinegar, sugar and bouillon cube. Stir to combine. Add the corn, water chestnuts and tofu.
Cover and simmer lightly for 15 minutes. Add the noodles and simmer 15 minutes more.
Garnish with the dark green scallion pieces.