Cook the Book: Pan-Fried Mung Beans with Tempeh

Name: Cook the Book: Pan-Fried Mung Beans with Tempeh
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters broccolini or broccoli florets, trimmed into bite-size pieces; 355 milliliters cooked mung beans (see note); 79 milliliters Greek-style yogurt or crème fraîche; 237 milliliters loosely packed fresh cilantro, chopped; 1 Grated zest of lemon; 2 Tbsps extra-virgin olive oil; 4 servings Fine-grain sea salt; 2 Tbsps shoyu, tamari, or soy sauce; 227 grams tempeh, cut into pencil-thick strips

Cook the Book: Pan-Fried Mung Beans with Tempeh is a gluten free and vegetarian main course. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 17g of fat, and a total of 314 calories. Head to the store and pick up sea salt, tempeh, crème fraîche, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Whisk together the olive oil and shoyu in a wide shallow bowl and add the tempeh. Toss gently until the tempeh is well coated and let it sit for at least 5 minutes.

Ingredients you will need

Olive Oil

Tempeh

Shoyu

Equipment you will use

Whisk

Bowl

Place the tempeh, in a single layer, in a large skillet over medium-high heat. Reserve any leftover olive oil mixture; there should be about 1 tablespoon. Cook the tempeh until both sides are deeply golden, a few minutes on each side.

Ingredients you will need

Olive Oil

Tempeh

Equipment you will use

Frying Pan

Remove the tempeh from the pan.

Ingredients you will need

Tempeh

Equipment you will use

Frying Pan

Add the reserved olive oil–shoyu mixture to the skillet over medium-high heat. Stir in the broccolini and a couple pinches of salt. Cover and cook for just a minute to cook it through. Uncover and stir in the mung beans. Sauté, stirring constantly, until the broccolini is bright and slightly tender and the beans are hot, another couple of minutes.

Ingredients you will need

Broccolini

Mung Beans

Olive Oil

Beans

Shoyu

Salt

Equipment you will use

Frying Pan

Remove from the heat and stir in the lemon zest and cilantro.

Ingredients you will need

Lemon Zest

Cilantro

In a small bowl, stir together the yogurt and 2 pinches of salt.

Ingredients you will need

Yogurt

Salt

Equipment you will use

Bowl

Turn out the bean mixture onto a platter, top with the tempeh and a few dollops of the salted yogurt, and serve immediately.Note:Mung beans don’t need to soak before cooking. To cook, simply cover 1 cup / 6.5 oz / 185 g dried mung beans with a few inches of water in a saucepan and simmer until beans are very tender, 25 to 30 minutes.

Ingredients you will need

Mung Beans

Tempeh

Yogurt

Beans

Water