Tempeh Stir-Fry in Spicy Ketjap Sauce
with potato wedges & vegetables4.5(792)
Calories
:
635 kcalProtein
:
27.3g proteinDifficulty
:
MediumCalorie Smart
Plant-based
Extra Veggies
Allergens:
- Soja
- Tarwe
Tempeh originates from Indonesia and is made from fermented soybeans. This tempeh is full of protein and iron, which makes it very suitable as a meat substitute.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Diced tempeh
(Contains: Soja, Tarwe)
250 g
Potatoes
1 piece
Garlic
1 piece
Red onion
100 g
Green beans
½ sachet(s)
Surinamese-style spices
15 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
½ piece
Romano pepper
½ piece
Bell pepper
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
2 teaspoon
Sambal
¾ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2658 kJ
Calories635 kcal
Fat24.2 g
Saturated Fat3.4 g
Carbohydrate74.5 g
Sugar25.4 g
Dietary Fiber16.8 g
Protein27.3 g
Salt3.1 g
Potassium372.5 mg
Calcium91 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole with Lid
•Pan with Lid
•Wok or sautépan
•Small Bowl
Cooking Steps
1
- Wash or peel the potatoes and cut into wedges.
- Heat a light drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the potato wedges for 20 minutes, covered, then remove the lid and add the Surinamese spices.
- Season to taste with salt and pepper, then fry for a further 10 - 15 minutes.
- Toss regularly, adding more sunflower oil as needed.
2
- Discard the tips of the green beans and cut them in half.
- Boil a shallow layer of salted water in a pot or saucepan. Cook the green beans for 4 - 6 minutes until al dente, covered, then drain and rinse under cold water.
- Meanwhile, slice the onion into half rings and crush or mince the garlic.
- Cut both types of pepper into thin strips.
3
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. When the oil is nice and hot, fry the tempeh for 4 - 5 minutes, then remove from the pan and set aside.
- In the same pan, fry the onion with the garlic, green beans and both types of pepper for 8 minutes.
- Add the tempeh and fry for 2 more minutes, then stir in the ketjap and half of the sambal.
4
- In a small bowl, combine the mayonnaise with the rest of the sambal.
- Serve the potato wedges with the tempeh and vegetables.
- Serve the sambal mayonnaise alongside.
