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Cooking with Hugo! Sticky tempeh with rice

Get started with the tempeh

Tempeh is widely used by vegetarians, as it is fermented soybeans. You can add it to many dishes instead of chicken or meat.

Cut the tempeh into slices. Tempeh itself doesn’t have much flavor, but it absorbs flavor very easily. That’s why you can do so much with it in the kitchen.

Grab your frying pan and use neutral oil. You can use a lot of oil because we are going to fry the tempeh a bit. Make sure that the oil is hot. When the oil is not hot enough, the tempeh sucks up the oil. Fry the tempeh until it is a nice golden brown and then remove it from the pan and let it drain on kitchen paper.

Prepare the rice

Before you start cooking the rice, you must first wash it well. Especially with jasmine rice there is a lot of fiber that is released. It is therefore not enough to rinse the rice once, but do this a few times until the water is considerably less cloudy.

You’ve probably done cooking rice before. But with Jasmijn rice things are slightly different. You always use double the amount of water. So do you have 400g of rice? Then you boil this in 800ml water. Bring the water and rice to a boil. When the water is boiling, turn the temperature down and then cook the rice dry. When the water is finished, your rice is ready too. You then have a delicious sticky rice.

Grab the ginger, you don’t have to peel it, but it is good to wash and dry it. Cut a few slices of the ginger and then chop it fine. Put this in the pan where you just fried the tempeh. The fire can be a bit higher again. Add a clove of garlic. Chop it coarsely and add it to the ginger. Chop the pepper.

TIP: don’t you like spicy? Then turn the pepper in your hands and cut the top off. Then you can easily tap out the seeds.

Add the brown sugar, soy sauce and soy sauce. The soy sauce ensures that the tempeh becomes really sticky. When the mixture boils, you can let it stand for a while so that all the flavors mix well. If the mixture becomes too thick, add a little water. Do you have a viscous sauce? Then add the tempeh.

And finally the beans

We’re going to finish the dish now. Shell the green beans and break or cut them in half. Grab your wok, heat the oil over high heat and fry the green beans. Are your beans almost done? At the end you can add some chili and garlic. Do you now think: ‘Hey, you always do garlic first, don’t you?’. This is often done, but Hugo prefers to do it a little later during baking so that you can taste the garlic even better.

Spoon everything onto the plates and serve with prawn crackers. If you have any tempeh left, it is nice to keep it for the next day.


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