Heat up the wok and add the sesame oil, once hot add the tempeh.
1 tablespoon sesame oil
Pour in 1 tablespoon of kecap manis and fry for another couple of minutes, until the tempeh becomes sticky and then golden. Remove the tempeh from the wok and set aside.
150 g tempeh, 4 tablespoon kecap manis
Next, fry the onion over a medium heat. Once translucent add the garlic. Remember to keep them moving in the wok, in order not to burn them, as garlic burns quickly.
1 onion, 4 cloves garlic
Pop in the green beans, peppers and carrot and continue to stir fry for a few minutes.
250 g green beans, 1 red pepper, 200 g carrots
Now add the tempeh from earlier back to the wok. Give it all a good stir.
150 g tempeh
In a separate ramekin or small bowl, mix together the remaining kecap manis, soy sauce and chili paste.
3 tablespoon soy sauce, 4 tablespoon kecap manis, 1 teaspoon chilli paste
Add your rice to the wok and stir gently until well mixed with the vegetables and tempeh.
370 g rice
Pour the sauce in, mix well, and top with sesame seeds and spring onions, then garnish with slices of cucumber and tomato and rice crackers.