Spicy Tempeh Soy Rice Pan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 16 mins |
| Total Time | 31 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tempeh
- 100 g beans
- 2 cloves garlic)
- 0.25 ¼ chilli pepper (s)
- 2 tomato (s)
- 5 tablespoon vegetable oil
- salt and pepper
- 100 ml vegetable stock
- 1 tablespoon soy sauce
- 1 pck. Uncle Ben’s Express Natural Rice
- 0.5 ½ lime (s), the juice from it
Print Recipe
Pin Recipe Instructions
- Cut the tempeh into slices. Clean the beans and cook for 8 minutes in boiling salted water. Then quench in cold water. Peel and slice the garlic. Cut the chilli into rings. Wash the tomatoes, remove the stalk and dice.
- Heat a large pan with 3 tablespoons of oil and fry the tempeh on both sides until crispy and season with salt. Then take it out of the pan and keep it warm.
- Heat the remaining oil in the pan again and briefly fry the beans, garlic and tomatoes in it. Deglaze everything with the broth, soy sauce, add the chilli and bring to the boil briefly.
- Prepare and serve rice according to package instructions. Serve the tempeh with the bean vegetables and drizzle everything with lime juice.
- Tip: You can also serve soy sauce and garnish everything with coriander.
- Per serving 24 g E, 35 g F, 42 g KH = 619 kcal (2597 kJ)
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