Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 400 grams of tempeh into 1-inch thick slices and lightly score each side.

2. 2

   In a bowl, combine 3 tablespoons of red kroeung paste, 100 milliliters of full-fat coconut milk, and 1 tablespoon of fish sauce, then evenly coat the tempeh slices for marination.

3. 3

   Place the marinated tempeh and any remaining marinade into a vacuum-sealable bag, remove the air, seal it, and sous-vide at 85 degrees Celsius for 2 hours.

4. 4

   After sous-vide, carefully remove the tempeh from the bag, reserving the liquid, and then sauté the tempeh slices lightly in a pan until a slight crust forms, setting them aside.

5. 5

   In a wok or large pan, heat a small amount of oil, add 1 medium diced red bell pepper and 200 grams of trimmed green beans, and sauté for 5 minutes until slightly tender.

6. 6

   Pour in the remaining 300 milliliters of full-fat coconut milk, the reserved sous-vide liquid, 1 tablespoon of palm sugar, and 1 tablespoon of lime juice, bringing the sauce to a gentle simmer for 3-5 minutes.

7. 7

   Gently stir in the sautéed tempeh slices into the simmering sauce, ensuring they are well coated and heated through.

8. 8

   Serve the Sous-Vide Tempeh Amok hot with 2 cups of freshly cooked jasmine rice, garnished with 1/4 cup of chopped fresh basil leaves.