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Stir-fried tempeh with ginger & green beans

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Tempeh is another version of a soy protein but unlike tofu, it is not smooth and spongy but more dense and nutty in flavor. It is an excellent vegetarian protein, adding a heartier presence than tofu. The cornstarch is key in the thickening of the sauce and gives it a beautiful glossy appearance. This quick and flavorful recipe is ready in 20 minutes and makes a great dinner or lunch option. Brown rice is a healthful and filling side for this tasty stir-fry. You can also add some spinach to this dish while it is cooking to bulk up the veggies without altering the flavor.

Ingredients

Water

¾ cup(s)

Hoisin sauce

3 Tbsp

Mirin

2 Tbsp, or dry sherry

Less sodium soy sauce

1 Tbsp

Cornstarch

2 tsp

Uncooked string beans

1½ pound(s), trimmed

Canola oil

1 Tbsp

Fresh ginger

3 Tbsp, minced

Garlic

4 clove(s), minced

Uncooked tempeh

8 oz, diced

Dark sesame oil

1 tsp

Sesame seeds

1 Tbsp, toasted

Instructions

  1. Whisk together water, hoisin, mirin, soy sauce, and cornstarch in small bowl until smooth; set aside.
  2. Bring large saucepan of water to boil; add green beans. Return to boil and cook until beans are bright green and crisp-tender, about 4 minutes. Drain.
  3. Meanwhile, heat canola oil in wok or large skillet set over medium-high heat. Add ginger and garlic; stir-fry until fragrant, about 1 minute. Stir hoisin mixture again and add to wok along with tempeh. Stir-fry until sauce bubbles and thickens, about 3 minutes. Add green beans and stir-fry until heated through, about 1 minute longer. Stir in sesame oil and sprinkle with sesame seeds.
  4. Serving size: 1 3/4 cups

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