This was a spur of the moment invention because I had tempeh and green beans in the fridge that I needed to use up, but it turned out awesome—I'll definitely be making it again.
2 8-oz. packages tempeh, cut in 1-inch cubes
1 lb green beans, trimmed and cut in half if large
1 head garlic, minced or crushed
olive oil for frying
1/2 c + 2 T vegetable broth
2 T hoisin sauce
2 T sweet chili sauce (the pink kind with red flecks of chili peppers in it)
1 T rice vinegar
1 1/4 t cornstarch
- Bring a small pot of water to a simmer, immerse the tempeh in it, and simmer for 10 minutes. Remove from heat. While tempeh is simmering, whisk together all sauce ingredients.
- Heat a couple tablespoons of olive oil in a wok over low heat. Add garlic and cook, stirring, for 5 minutes.
- Remove tempeh from water. Add tempeh and green beans to garlic, raise heat to medium-high, and continue to cook for 9-10 minutes, stirring, adding olive oil if it starts to stick.
- Add sauce, cover, reduce heat to low, and cook for 2 more minutes. Serve with noodles or rice.