Tempeh Stir-Fry in Spicy Ketjap Sauce
with potato wedges & vegetables
Tempeh originates from Indonesia and is made from fermented soybeans. It's full of protein and iron, which makes it a great meat substitute!
Tags:
Extra Veggies
•Calorie Smart
•Plant-based
Allergens:
Tarwe
•Soja
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
80 g
Diced tempeh
(Contains: Tarwe, Soja, Gluten)
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: Tarwe, Soja)
½ piece
Romano pepper
½ piece
Bell pepper
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
2 teaspoon
Sambal
1 tablespoon
Sunflower oil
25 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2770 kJ
Calories662 kcal
Fat27.2 g
Saturated Fat3.7 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.
- Transfer to a deep frying pan and add the water (see pantry for amount).
- Boil for 12 – 15 minutes, covered, then drain and return to the pan.
- Drizzle with sunflower oil and add the Surinamese spices, then fry the potato wedges for 5 – 7 minutes until done. Season to taste with salt and pepper.
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 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.
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