Fried Tempeh Sambal and Coconut Rice (VG) from Dirty Vegan

Serves 4

3 tablespoons vegetable oil

200g tempeh, cut into 2-cm dice

1 red pepper, deseeded and sliced

200g green beans, trimmed

100ml water

Salt

Bunch of coriander, chopped, to garnish

For the sambal paste

3 shallots

2 garlic cloves

4cm piece of galangal or fresh root ginger, peeled

2 ripe tomatoes

4 red bird’s eye chillies

1 ½  tablespoons palm sugar (or use brown sugar)

1 tablespoon tamarind paste

1 tablespoon soy sauce

For the rice

400ml coconut milk

250ml water

Pinch of salt

1 lemongrass stick, bashed to split it open but still intact

3 cardamom pods, split

1 teaspoon turmeric

250g jasmine rice, rinsed

To make the paste, blitz all the ingredients together in a small food processor or a pestle and mortar. Set aside.

To cook the rice, bring the coconut milk and measured water to a gentle simmer with the lemongrass, cardamon, turmeric and a pinch of salt. Stir in the rice. Cover and simmer over low heat for 10 minutes. Turn off the heat and leave for 6–8 minutes to steam and finish cooking, by which time all the liquid should have been absorbed.

While the rice cooks, heat the oil in a wok or large frying pan. Add the tempeh and fry over medium heat for 5–6 minutes, until golden brown. Remove with a slotted spoon and set aside.

Tip away some of the oil from the wok and add the pepper and beans. Stir-fry for 2 minutes, until beginning to soften, then add the sambal paste. Cook over medium heat for 3–4 minutes, stirring, until fragrant. Return the tempeh to the wok along with the measured water. Season with salt and cook for a further 5 minutes, until most of the liquid has evaporated and everything is cooked through.

Remove the lemongrass from the rice, stir through the coriander, and serve with the sambal.