Step 1

Heat oil in a large wok or deep frying pan over medium-high heat. Add eschalot, garlic, chilli, lemongrass and ginger and stir-fry for 2 minutes or until softened. Add the tofu and tempeh. Stir-fry for 2 minutes or until tofu just starts to turn golden.

Step 2

Add beans, tomato and kecap manis. Stir-fry for 3 minutes or until the kecap manis coats the tofu and tempeh and the sauce thickens. Discard lemongrass and ginger. Serve immediately.