Sweet and Spicy Tempeh with Green Beans
The flavors of ginger, lemongrass and the sweet and spicy sauce come together to make this meal a uniquely tasty experience. This is textbook Asian comfort food, perfect for dinner on a cool evening.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Garlic (Organic)
2 1 Clove
Kale (Organic)
3 1.5 oz
Green Beans
8 4 oz
Ginger Root (Organic)
1 0.5 oz
Lemongrass
1 0.5 Stalk
Protein & more
Tempeh
1 0.5 lb
Jasmine Rice
1 0.5 cup
Sliced almonds
1 0.5 oz
Pantry items
Peanut Oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet and Spicy Sauce
Chili Oil
2 1 tablespoon
Tamari
3 1.5 tablespoon
Brown sugar, dark
1 0.5 tablespoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Finely chop red onion. b. Mince ginger root and garlic. c. Snap ends off green beans, cut into 1" pieces. d. Chop kale leaves bite sized. e. Trim lemongrass, lightly smash stem with a spoon or knife blade, fold into a small knot.
Instructions
1
Cook the rice:
a. In a medium saucepan, bring 2 cups water (1 cup for 2-person portion) to a boil over high heat.
b. Add ½ tsp salt and jasmine rice. Return to boiling, then reduce heat to low and cook, covered, until tender, about 15-20 minutes.
2
Meanwhile, cook the tempeh:
a. Slice tempeh into ½" strips.
b. Heat 1 tbsp peanut oil (or olive oil) in a saute pan. Add the tempeh and ½ tsp salt. Saute for about 5-7 minutes or until tempeh is golden brown. Remove from pan.
c. Pound the red onion (finely chop), ginger root (mince) and garlic (mince) into a fine paste using a mortar and pestle (or a blender, if you prefer that).
d. Heat 1 more tbsp oil in the same pan, Add the onion/ginger/garlic paste and the lemongrass (trim, lightly smash stem and fold into a small knot). Saute until fragrant, around 3 minutes.
e. Add the green beans and the sweet and spicy sauce. Continue cooking until the green beans are tender but retain a crunch, around 2 minutes.
f. Add the tempeh and kale (chop bite sized). Saute till kale wilts. Remove lemongrass knot.
3
Serve:
a. Heat a small saute pan over medium heat. Add the sliced almonds. Toast for about a minute, or until fragrant. Watch closely.
b. Divide rice amongst bowls. Top with sweet and spice tempeh. Garnish with toasted almonds. Enjoy!
Chef's notes
If tempeh is not your preference, you may sub some tofu for it
This recipe has been adapted from AllRecipes
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA