Tempeh & Green Bean Stir Fry

By: Kimberly Kushner
Tempeh & Green Bean Stir Fry
Good quality tempeh is certainly hard to find.


  1. Cook the tempeh first. If using the oven, lay tempeh flat on a baking tray and cook at 180℃ on a fan-forced setting for 20 mins. If using a stove, heat a wok or fry pan and add a little oil and all of the tempeh. Saute until brownish and set aside.
  2. Heat a separate fry pan and add the remaining oil.
  3. Add shallots, garlic, chili, galangal, and lime leaves. Saute until fragrant.\r\n
  4. Add green beans and a splash of water. Mix until the beans become softer.
  5. Add tempeh, salt, pepper, and kecap manis (or coconut aminos). Continue to mix until everything is cooked well.
  6. If you prefer crunchy beans, turn heat off now. For softer beans, keep cooking until you achieve your desired consistency.
  7. Serve on brown rice.

Extra Notes

For a gluten-free alternative to kecap manis, try coconut nectar, coconut sugar or coconut aminos. You may use ginger if you cannot find galangal. Also, remove seeds from green chili if you prefer less spice.
More about the Author

Kimberly Kushner

Kimberly BHSc (Naturopathy), BHSc (Nutritional Medicine), is a very passionate naturopath and clinical nutritionist who places patient care and wellbeing as her utmost priority. She specialises in healthy weight management, hormones, nutrigenomics, and areas of women’s health spanning endometriosis, PCOS, fertility issues, and more. Having dealt with long term chronic illnesses herself, endometriosis and adenomyosis has significantly shaped Kimberly as a practitioner. She is passionate about guiding people through an integrative healthcare model whereby complementary and alternative medicine fuses with Western medicine in order to achieve the best possible outcome and obtain vibrant health.

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