Spicy Tempeh in East Asian-Style Sauce
with potato wedges & vegetables0.0(0)
Calories
:
693 kcalProtein
:
27.6g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Plant-based
Extra Veggies
Allergens:
- Tarwe
- Soja
- Gluten
Garlic has had many uses throughout history besides cooking; in ancient Egypt, for example, it was believed to have medicinal and magical properties – and was even used as a form of currency!
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: Tarwe, Soja, Gluten)
250 g
Potatoes
1 piece
Garlic
1 piece
Red onion
100 g
Green beans
½ sachet(s)
Surinamese-style spices
½ piece
Romano pepper
½ piece
Bell pepper
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
25 milliliters
Water for the potatoes
½ tablespoon
[Plant-based] mayonnaise
2 teaspoon
Sambal
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2898 kJ
Calories693 kcal
Fat27.1 g
Saturated Fat3.4 g
Carbohydrate77.2 g
Sugar27.4 g
Dietary Fiber16.8 g
Protein27.6 g
Salt3.1 g
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. 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 East Asian-style sauce, 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 stir-fry and the sambal mayonnaise alongside.
