1 14 to 16 oz. package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 pound green beans, trimmed, cut into 2″ long pieces
1 red bell pepper, cut 1/4″-wide strips
1 teaspoon salt
1 14 to 15 oz. can unsweetened coconut milk
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
rice noodles or rice

Directions:

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

Makes 4 servings.
Calories 165, Fat 14 g, Carbs 10 g, Sodium 1054 mg, Fiber 4 g.

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.

12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce

Directions:

Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.

by: Chico Juarez

7 oz Indonesian Cuisines tempeh, sliced
1 stem (stalk) of lemon grass, crushed/smashed flat
2 bay leaves
1/2 inch of fresh galanga, crushed/smashed flat
2 1/2 cups of tap water

Spices:

½ medium size Onion chop fine
3 cloves garlic crushed/smashed flat
1/2 tsp coriander powder
1 tsp of salt
2 tbs of brown sugar or coconut brown sugar
1/2 tsp of coconut powder
1 tsp of “sambal oelek” (coarse red chili sauce), if you like it
sweet and “hot”.

How to prepare them:

Mix all the ingredients. All spices are grounded with chopper until it becomes coarse. Sauté the coarse spices on medium heat until most of the spices “bumbu” cook. Add the tempeh into the sauté spices, and mix them. Add a little water so about just above the tempeh and mix with the spices, close the pan with small heat, simmer until almost the water being absorbed by the tempeh.
Stir occasionally; take out the tempeh put into the colander.

Finally, fry the moist tempeh and submerged in sufficient oil on medium-high heat until the color of the tempe changes to light
brown, but the tempe is not crispy. Serve warm. Enjoy!

from Elly Tjan