Diet & Healthy
Rolled Vegetable Egg & Baked Tempe Bacem with Green Beans Work Lunchbox
Prep
15 min
Cook
30 min
Servings
2
Level
Medium
This healthy lunchbox combines a hearty vegetable-packed rolled omelet, sweet-savory low-oil baked tempe bacem (tempeh braised in sweet soy sauce), and crisp sautéed green beans with carrots. Perfect for anyone who wants a filling office lunch that won't make you sleepy, since it's high in protein and fiber yet still light on the stomach. The flavor is familiar, classic Indonesian home-style cooking, so you won't get bored even if you bring it several times a week.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 3 Chicken eggs
- 1/4 Carrot, finely grated
- 1 stalk Scallion, thinly sliced
- 1/4 tsp Salt
- 1/8 tsp Ground pepper
- 1 tsp Oil for greasing the pan
- 150 grams Tempeh, cut into medium blocks
- 2 tbsp Sweet soy sauce
- 2 cloves Garlic, crushed
- 1 small inch piece Galangal, crushed
- 1 leaf Bay leaf
- 100 ml Water
- 1 tbsp Palm sugar, shaved
- 150 grams Green beans, cut diagonally
- 1 Carrot, cut into matchsticks
- 1 clove Garlic, minced
- 1 tsp Low-sodium soy sauce
- 1 tbsp Oil for sautéing
- 150 grams Cooked brown rice or white rice
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👩🍳 Instructions
- 1 Make the bacem seasoning: simmer the tempeh together with garlic, galangal, bay leaf, sweet soy sauce, palm sugar, and water until the seasoning is absorbed and the water has reduced, about 15 minutes. Remove and drain the tempeh.
- 2 Bake the bacem tempeh on a nonstick pan without adding extra oil (or in a 350°F/180°C oven for 10 minutes) until the surface is slightly dry and caramelized. Set aside.
- 3 For the rolled omelet, beat the eggs together with the grated carrot, scallion, salt, and pepper until well combined.
- 4 Heat a flat nonstick pan with a thin coating of oil. Pour in a thin portion of the egg mixture, let it cook until half-set, then roll it from one side. Push the roll to the edge of the pan, pour in more egg mixture, and continue rolling to form a thick roll like tamagoyaki. Remove, let cool briefly, then slice.
- 5 Sauté the minced garlic until fragrant for the vegetables, add the carrot matchsticks and green beans, and stir-fry quickly over medium-high heat.
- 6 Add a little water and the low-sodium soy sauce, and stir-fry until the vegetables are cooked but still crunchy, about 3-4 minutes. Remove from heat.
- 7 Prepare a lunchbox, arrange the rice on one side, place the sliced rolled omelet and baked tempe bacem, then add the sautéed green beans and carrots on the other side. The lunchbox is ready to bring along.
💡 Tips
• Tempe bacem can be made in a large batch and stored in the refrigerator for up to 3 days as a weekly lunchbox stock.
• Bake the tempeh instead of frying it to keep the lunchbox light and minimize excess oil.
• Swap white rice for brown rice or quinoa to add more fiber and help keep blood sugar stable.
• Don't sauté the vegetables too long so they stay crunchy and keep their bright color when packed for lunch.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
22 gramg
Protein
16 gramg
Fat
45 gramg
Carbs
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