Indonesian sweet soy tempeh with green beans

Tempe manis: crisp-fried tempeh and green beans tossed in sticky, sweet kecap manis with shallots, ginger and chilli. Tempeh is Indonesia's own fermented soya bean cake, and it's packed with protein.

Ingredients

• 400 g Tempeh, cut into thin batons
• 45 ml Vegetable oil
• 100 g Shallots, thinly sliced
• 0.2 Garlic, 3 cloves, sliced
• 10 g Fresh ginger, cut into thin matchsticks
• 1 Fresh chillies, sliced
• 300 g Green beans, halved
• 60 ml Kecap manis
• 1 Limes
• 300 g Jasmine rice
• 40 g Roasted peanuts, chopped
• 2 Spring onions, sliced
• 0.5 Cucumber, sliced

Method

1. Rinse the rice, put it in a pan with 450ml water, bring to the boil, cover and cook on the lowest heat, then leave covered to steam.
2. Heat the oil in a wok or large frying pan and fry the tempeh, turning, until crisp and golden. Lift out onto kitchen paper.
3. In the same pan, fry the shallots, garlic, ginger and chilli until the shallots are soft and golden.
4. Add the green beans and a splash of water and stir-fry until just tender but still bright.
5. Return the tempeh, pour in the kecap manis and 2 tbsp water and toss until everything is sticky and glazed. Squeeze over the lime.
6. Serve over rice with peanuts, spring onions and cucumber.