Coconut Peanut Tempeh with Green Beans

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I just started cooking with Tempeh & love the versatility. This is a great recipe because the Tempeh remains moist.

  • Canola or olive oil
  • 1 pkg tempeh – 5 grain or pref. coconut curry flavor
  • soy sauce
  • 1 can water chesnuts
  • green beans, cut into thirds w/trimmed ends
  • 2/3 cup light coconut milk
  • 2 tbs. peanut butter
  • 3 cloves garlic minced
  • 2 tsp. dark brown sugar
  • 1 tsp. chile garlic sauce
  • Crushed peanuts
  • Tomatoes, lime, cilantro to garnish if so inclined

Cooking tempeh

Stir-frying remaining ingredients

  1. Heat about 1 tsp. oil in wok or large skillet over medium heat. Add tempeh, sear each side a few minutes. Add 1/2 cup water and 5 tsp. soy sauce. Cook tempeh until all liquid is absorbed, turning occasionally. Transfer to plate, let cool and crumble into bite size chunks.
  2. Heat another tsp. oil in wok, stir-fry green beans until begin to brown. Add a few tbs. water and simmer until tender but still crisp.
  3. Add coconut milk, water chesnuts, peanut butter, garlic, brown sugar, chile-garlic sauce, 4 tsp. soy sauce, and crumbled tempeh. Stir-fry 2 minutes.
  4. Garnish with crushed peanuts.
  5. Serving suggestions: I eat this alone but you can serve w/rice noodles or rice also.  I always have on hand tomatoes – I top this recipe with tomatoes and cilantro and serve with lime.
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