Crispy tempeh recipe with sager beans

Crispy Tempeh with Sajoer Beans

This is absolutly my fav thing when I get take-away. A sweet crispy tempeh with sajoer beans in coconut milk. Of course it's even better when you make it yourself!
They are also delicious as snack!
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Cooking time 30 mins
Total time 30 mins
course Main
cuisine Asian
servings 2 persons
calories 769 kcal


  • Cooking pan
  • Frying pan


Crispy tempeh

  • 200 g tempeh
  • 1 onion
  • 1 clove of garlic
  • ½ tsp shrimp paste
  • 1 tbsp sambal oelek
  • 3 tbsp sweet soy sauce
  • ½ tbsp agave syrup
  • 1 tsp lemon juice
  • 1 tsp laos (optional)

Green beans

  • 400 g green beans
  • 1 red pepper
  • 60 g sajoer bean curry paste
  • 100 ml coconut milk


  • 150 g rice
  • 2 eggs


  • Cut the tempeh into thin strips. Meanwhile, also cut the green beans, onion and bell pepper.
  • Heat oil in a frying pan, the whole bottom can be covered with oil. Fry the tempeh until brown and crispy. Let them drain on kitchen paper.
  • Remove the oil from the pan and fry the onion, garlic, galangal, sambal and shrimp paste. Asked for the soy sauce, agave syrup and lemon juice.
  • When it starts to bubble add the tempeh. Cut everything short.
  • In another pan, fry the green beans and bell pepper. You can also cook the green beans. When they are done, add the curry paste and coconut milk.
  • Meanwhile cook the rice and eggs. (I did this in the same pan).


Vegan: leave out the egg. 
Seasoning: No need for any additional seasoning. The paste and tempeh give a lot of flavour. 


Calories: 769kcalCarbohydrates: 104.9gProtein: 37.8gFat: 25.2gSaturated Fat: 9gFiber: 12.5gSugar: 12.1g
course Main
cuisine Asian
keyword Crispy tempeh, Sajoer beans, Tempeh
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