Cut the tempeh into slices. Clean the beans and cook for 8 minutes in boiling salted water. Then quench in cold water. Peel and slice the garlic. Cut the chilli into rings. Wash the tomatoes, remove the stalk and dice.
Heat a large pan with 3 tablespoons of oil and fry the tempeh on both sides until crispy and season with salt. Then take it out of the pan and keep it warm. Heat the remaining oil in the pan again and briefly fry the beans, garlic and tomatoes in it. Deglaze everything with the broth, soy sauce, add the chilli and bring to the boil briefly.
Prepare and serve rice according to the instructions on the packet. Serve the tempeh with the bean vegetables and drizzle everything with lime juice.
Tip 4: You can also serve soy sauce and garnish everything with coriander.
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