Malaysian Tempe & Tofu Stir-fry (tempe, tauhu & Sayur Goreng)

50g (1 1/2 oz) glass noodles (aka: bean-thread or transparent noodles), soaked 3- min in warm water to soften
1 Tbsp dried tamarind pulp
60 ml (1/4 cup) warm water
125 ml (1/2 cup) oil
200g (2 cups diced) each: tempe & firm tofu, cut in 1 cm (1/2-inch) dices
3 cloves garlic, sliced
1 Tbsp finely shredded ginger
1/2 tsp dried shrimp paste (belacan)
1 stem lemongrass, use only bottom tender 10 cm (2 in), thinly sliced
200g (6 1/2 oz) medium-sized raw prawns, peeled and deveined
200g (6 1/2 oz) lean tender beef (or pork or chicken), cut in 1 cm (1/2-inch) dice
200g (6 1/2 0z) green bans, strings removed, sliced diagonally in 2 cm (3/4”) lengths
2 red chilies, sliced or finely shredded
1 tsp salt

Drain soaked noodles and cut with scissors into 4 cm (1 1/2-inch) lengths. Soak tamarind in water for 5 minutes, squeeze and strain through a sieve to obtain tamarind juice.

Heat oil and fry the tempe over moderate to high heat in 2 batches, stirring until golden brown., about 4 minutes. Drain on absorbent paper. Repeat with tofu.

Remove all but 2 Tbsp oil from the wok. When oil is moderately hot, add garlic and ginger and stir-fry for 10 seconds. Add shrimp paste and stir-fry, crumbling the shrimp paste, until garlic is light brown, about 1 minute.
Add the lemongrass, prawns and beef, and stir-fry for 5 minutes. Add the green beans, chilies, tempe and tofu. Stir-fry for 5 minutes.

Add drained glass noodles and salt. Stir-fry until beans are just tender, about2 more minutes. Add tamarind juice, stir to mix well, then serve.