In a food processor or blender, combine the quartered tomato, bird's eye chilies, shallots or onion, garlic, grated ginger, grated galangal, sliced lemongrass, and water. Blend until a smooth paste forms. Set aside.

Cut the tempeh into 1 cm. thick strips or bite-sized cubes. 

Cut the lemongrass into 3-inch (7.5 cm) sections, and bruise it with the side of a heavy knife or cleaver. 

In a large skillet or wok, heat the oil over medium-high heat. After 60 seconds, when the oil is hot, add the tempeh and stir fry for 6 minutes until lightly browned and crispy, stirring occasionally. Remove the tempeh from the skillet and set aside.

In the same skillet, add the prepared spice paste and sauté for a few minutes until fragrant. 

Stir in the bruised lemongrass, long beans (cut into 2-inch/5 cm sections) or green beans, and kaffir lime leaves (if using). Cook for a few minutes until the beans are tender, but not overcooked.

Add the cooked tempeh back to the skillet. Stir in the coconut sugar, tamarind concentrate, and tamari or soy sauce. Mix well to coat the tempeh and vegetables with the flavorful sauce. Continue cooking for another few minutes to allow the sauce to crust the outside of the tempeh.

Place the contents of the pan into an attractive serving dish, and garnish, if desired, with thinly sliced bird's eye chilies and cilantro leaves