Cook the Book: Pan-Fried Mung Beans with Tempeh
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.
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.
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.
Remove the tempeh from the 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.
Remove from the heat and stir in the lemon zest and cilantro.
In a small bowl, stir together the yogurt and 2 pinches of salt.
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.
Drain well. You’ll have enough cooked mung beans for this recipe, plus a little left over for a snack.