Ingredients:
For chili paste (Sambal)
- 2 stalk lemongrass
- 2-4 chilies Magic Plant Farm’s Scorpion Dried Pepper Pods
- 1 medium red onion roughly chopped
- 3 cloves garlic
Other ingredients
- ½ block tofu drained, pressed and cubed (200g/7oz)
- 1 block tempeh cubed (225g/8oz)
- 1 cup grean beans cut into 2 inches pieces (150g/5oz)
- ½ cup coconut milk (125ml)
- 1 teaspoon tamarind paste optional, but highly recommended
- 1 teaspoon Psycho Soy Sauce
- t teaspoon Sugar
- salt to taste
Instructions:
- Remove the tough outer layer of the lemongrass until you reach the tender inner white core.
- In a food processor, add all ingredients needed for sambal. Blend until smooth, stopping to scrap down the sides. You might need to add a splash of water if the mixture is not blending well.
- Add 2-4 Magic Plant Farm’s Scorpion Dried Pepper Pods,1 medium red onion,3 cloves garlic
- Heat a tablespoon of oil in a large non-stick pan or wok over medium-high heat.
- Arrange in 1 layer, then pan-fry tofu and tempeh for 2-3 minutes on each side or until most sides are golden. Set aside.
- Add another tablespoon of oil to the pan, and add your chili paste. Fry for 2-3 minutes or until fragrant.
- Add coconut milk, Psycho Soy Sauce, sugar, and tamarind paste to the pan.
- Once the mixture starts to simmer, toss in pan-fried tofu, tempeh, and green beans.
- Simmer for 5-8 minutes or until the green beans are tender, stirring occasionally.
- Give it a taste, adding salt to taste.
