Bart's Recipes
Cut the tempeh into equal cubes. Rinse the green beans, remove the ends, and halve them. Rinse the cucumber and slice thinly. Prepare all ingredients and set aside.
Bring a large pot of water to a boil. Cook the eggs hard for eight minutes. Cook the green beans in the same or separate pot for about five minutes until tender-crisp. At the same time, heat a splash of oil in a frying pan and fry the tempeh cubes until golden brown and crispy on all sides.
Drain the eggs and green beans and rinse immediately with cold water. Peel the cooled eggs and cut into wedges or slices. Mix the peanut butter, coconut milk, and lime juice in a bowl until smooth to make the peanut dressing. Add a splash of warm water if needed to reach the desired consistency.
Divide the cucumber slices, cooked green beans, and fried tempeh among the plates. Top with the hard-boiled egg wedges. Pour the peanut dressing over the ingredients and serve immediately.
