Tuesday's dinner: Our first time eating tempeh. I found this recipe on vegetariantimes.com. I'll admit, I was a little skeptical but the results were pleasingly delicious! This is a vegetarian dish I would absolutely try again.
• Serves 4 •
- 4 tsp. hoisin sauce
- 2 1/2 tsp. rice vinegar, divided
- 1 Tbs. low-sodium soy sauce or tamari
- 1 tsp. cornstarch (I used rice flour instead)
- 1/2 cup water
- 1 Tbs. vegetable oil
- 1 1/2 Tbs. minced fresh ginger
- 4 cloves garlic, minced (4 tsp.)
- 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
- 1 12-oz. pkg. frozen whole baby green beans
- 1/3 cup roasted, unsalted cashews
1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch/alternative thickener, and 1/2 cup water in small bowl. Set aside. Now's a good time to toast your nuts.
2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with toasted cashews (I forgot these for the photo, but loved the overall dish with them added).