Stir-Fried Tempeh with Tofu & Long Beans
26th April 2018, Dietitian Marcus Lee, Mount Miriam Cancer Hospital
Tempeh is a good source of protein. Malaysians and Indonesians will know this traditional food which is made from soybeans. It is popular in vegan cooking as a great replacement for meat. Tempeh’s unique flavor has been described as nutty, meaty, and a very firm texture which doesn’t easily crumble like tofu does.
Tempeh’s firm texture requires that you slice tempeh into small cubes, and simmer it for about 10 minutes before cooking, just to soften it up a bit.
Cancer patients who are undergoing treatment, need more protein to heal tissues and to reduce the risk of infection. Cancer patients are also advised to maintain their body weight and keep their energy intake high.
Try this tempeh recipe for a protein- and energy-packed side dish for your lunch or dinner. It goes perfectly with a bowl of rice.
Tempeh Recipe (Serves 6)
Option: You can change long beans to broccoli.
- 2 tablespoon sunflower oil
- 250g tempeh, cut into 1cm cubes
- 5cm ginger, thinly sliced
- 3 stalks of spring onion, thinly sliced
- 3 pieces red chilli, sliced
- 2 medium size tomatoes, diced
- 2 cloves garlic, thinly sliced
- 400g taukwa (firm tofu), cut into 1cm cubes
- 1 bunch of long beans (about 200g), sliced into 3cm pieces
- 1/4 cup kicap manis (sweet soy sauce)
- Heat oil in a wok with medium-high heat.
- Add spring onions, ginger, garlic, and chillies, and stir-fry for 1-2 minutes or until fragrant.
- Add tempeh and tofu and sauté for 2-3 minutes, until they are evenly browned.
- Throw in tomatoes, long beans (or broccoli) and kicap manis, rapidly stir fry for 2-3 minutes until everything is evenly coated and the sauce thickens.
- Remove all food from the wok and serve with a bowl of cooked rice.