Tempeh Nasi Goreng (Indonesian Fried Rice)

• 300g long-grain rice
• 3 tbsp vegetable oil
• 100g fine green beans, cut in half
• 2 x 200g Organic Tempeh, sliced into chunks
• 200g shallots, thinly sliced
• 20g garlic, finely chopped
• 2 medium-hot red chillies, deseeded and finely chopped
• 1 red bird's-eye chilli, sliced
• 1 medium carrot, thinly sliced
• 1 Balinese spice paste
• 1 tbsp tomato purée
• 1 tbsp kecap manis (Indonesian sweet soy sauce)
• 1 tbsp light soy sauce
• 8 spring onions, thinly sliced
• 100g silken tofu, blended

To serve:

• ½ cucumber, sliced
• 2 medium tomatoes, sliced
• 2 spring onions, finely sliced

1. Put the rice in a medium heavy-based saucepan and add 520ml water.
2. Quickly bring to the boil, stir once and cover with a tight-fitting lid.
3. Reduce the heat to low and cook for 10 mins.
4. Uncover, fluff up with a fork and spread over a tray. Set aside to cool.
5. Drop the beans into a pan of boiling salted water and cook for 3 mins.
6. Drain, refresh under cold water and set aside.
7. Heat the remaining oil in a wok or large, deep frying pan until almost smoking.
8. Add the tempeh, and stir-fry for 5 mins.
9. Tip in the shallots, garlic, chillies and carrots, and stir-fry for a further 2 mins until the carrot is just tender.
10. Add the spice paste and stir-fry for 1 min more.
11. Add the tomato purée, kecap manis, cooked rice and green beans, and stir-fry over a high heat for 2 mins.
12. Add the soy sauce, spring onions and blended tofu, and toss together.
13. Spoon the nasi goreng onto warmed plates.
14. Overlap the cucumber and tomato on the side of each plate, and sprinkle with fresh spring onions.