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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