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Ingredients

1/4 cup vegetable oil
3 eschalots, thinly sliced
2 garlic cloves, thinly sliced
3 long green chillies, thickly sliced
1 stalk lemongrass, trimmed, halved
5cm piece fresh ginger, peeled, thinly sliced
350g firm tofu, cut into 1cm squares
250g tempeh, cut into 1cm squares
1 bunch snake beans, trimmed, sliced into 3cm lengths
2 medium tomatoes, diced
1/4 cup kecap manis

Method

Step 1 Heat oil in a large wok or deep frying pan over medium-high heat. Add eschalot, garlic, chilli, lemongrass and ginger and stir-fry for 2 minutes or until softened. Add the tofu and tempeh. Stir-fry for 2 minutes or until tofu just starts to turn golden.
Step 2 Add beans, tomato and kecap manis. Stir-fry for 3 minutes or until the kecap manis coats the tofu and tempeh and the sauce thickens. Discard lemongrass and ginger. Serve immediately.

Stir fried tofu, tempeh and snake beans

How to make Stir fried tofu, tempeh and snake beans

Ingredients

Method