Hoisin-Glazed Tempeh with Green Beans and Cashews
Vegetarian Times
Ingredients
- 4 tsp hoisin sauce
- 2-1/2 tsp rice vinegar, divided
- 1 Tbs soy sauce or tamari
- 1 tsp cornstarch
- 1 Tbs vegetable oil
- 1-1/2 Tbs minced ginger
- 4 cloves garlic, minced (4 tsp)
- 1-8oz pkg tempeh, cut into 1/2″ cubes
- 1-12oz pkg frozen whole baby green beans (I used just 10 ounces of cut green beans)
- 1/3 C roasted, unsalted cashews (I used 2/3 and roasted them self in a dry pan over the stove–cheaper)!
- 1-2 C cooked rice seasoned with 3-4 splashes of sesame seed oil and 1/8-1/4 tsp ground ginger (Optional)
Directions
Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 C water in a small bowl. Set aside.
Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1-2 mins or until garlic turns pale gold. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low and simmer 2 mins, or until sauce begins to thicken. Stir in green beans. Cover, and simmer 4-5 mins, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp of rice vinegar. Serve topped with cashews.
Enjoy!
Information
- Category
- Main Dishes, Tofu