I Can’t Get Over the Dreamy Peel-and-Stick Pink Backsplash in This Kitchen

2

8-oz. packages tempeh

¼

cup vegetable oil, plus more for frying (3–4 cups)

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

3

large or 4 medium shallots

1

2" piece ginger

1

large or 2 small plum tomatoes

6

garlic cloves

4–6

red serrano or Fresno chiles

3

.5 oz. green beans

½

large bunch Tuscan or curly kale (about 6 oz.)

2

lemongrass stalks

4

makrut (Thai) lime leaves (optional)

3

Tbsp. kecap manis

1

Tbsp. grated palm sugar or light brown sugar

1

tsp. tamarind concentrate or 2½ tsp. tamarind paste

2

tsp. ground coriander

1

cup salted dry-roasted peanuts

Steamed white rice (for serving)

Source : food