- 0:10 Prep
- 0:10 Cook
- 6 Servings
- Advanced
This wonderful Malay tofu dish creates flavour and excitement with simple cooking and just a few authentic ingredients.
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 1Heat 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 2Add 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
928 kj
Energy
15g
Fat Total
2g
Saturated Fat
8g
Fibre
13g
Protein
758.04mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a side dish.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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