Tempeh and Tofu Shrimp

Name: Tempeh and Tofu Shrimp
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 2 oz (50 g) dried bean thread noodles, optional; ½ cup (125 ml) oil; 2 cups (7 oz/200 g) diced tempeh; ½ cake (5 oz/150 g) firm tofu, diced; 3 cloves garlic, sliced; ¾ in (2 cm) fresh ginger, peeled and thinly sliced; ½ teaspoon dried shrimp paste (belachan); ½ teaspoon dried shrimp paste (belachan); 1 stalk lemongrass, tender inner part of bottom third only, thinly sliced; 7 oz (200 g) lean tender beef, thinly sliced (optional); 7 oz (200 g) green beans, tops, tails and strings removed, then sliced diagonally; 2 red finger-length chilies, deseeded and sliced (optional); 7 oz (200 g) fresh shrimp, peeled and deveined; 1 teaspoon salt; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

2 oz (50 g) dried bean thread noodles, optional
½ cup (125

Asia
Fish course
Pescatarian
Gluten-free

Method

Soak the bean thread noodles in warm water for 3 to 4 minutes to soften. Then drain and cut the noodles into lengths. Set aside.
Heat the oil in a wok over medium to high heat until quite hot, then slide half the tempeh into the oil gently and cook until golden brown, about 3 to 4 minutes. Stir frequently to keep the tempeh from sticking. Remove from the oil an