Thursday, September 15, 2011

Tempeh and Green Beans in Spicy Garlic Sauce

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.

The Ingredients
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

The Process
  1. 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.
  2. Heat a couple tablespoons of olive oil in a wok over low heat.  Add garlic and cook, stirring, for 5 minutes.
  3. 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.
  4. Add sauce, cover, reduce heat to low, and cook for 2 more minutes.  Serve with noodles or rice.


  1. I can almost smell this! It sounds so good.

  2. yum! those impromptu dinners usually turn out to be some of the best!

  3. Wow, this looks so delicious and simple. I'm gonna have to try this soon!


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