Green Beans and Tempeh in Spicy Peanut Sauce

This is actually a revamp of my Indonesian Tempeh with Green Beans and Crushed Peanuts. I posted the original recipe a few years ago and since then I've been cooking with more vegetables and less oil. I make this dish often in my health coaching practice and private cooking classes, as I find it's a good dish to introduce people to tempeh with. I rarely make the same meal twice for Dennis and I, but this is a favorite of ours, and I make it every few months so it's always changing. If you don't like green beans, you use broccoli or caulifower instead.

Ingredients:

• 2 teaspoons peanut oil, divided
• 8 ounce package tempeh, cut into cubes
• 3 tablespoons soy sauce or Bragg’s Liquid Aminos
• 1 pound green beans, trimmed and cut into 1 inch pieces
• 1 red bell pepper, cored and cut into 1 inch pieces
• ½ red onion, diced
• 1 cup coconut milk
• 2 tablespoons creamy peanut butter
• 3 cloves garlic, minced
• 1 tablespoon chili sauce
• 1/4 teaspoon ground ginger
• 2 tablespoons crushed peanuts
• 1/2 cup water + 3 tablespoons

Directions:

1. Heat 1 teaspoon oil in a wok or large skillet over medium heat. Add tempeh and sear for 3 minutes on each side. Add 1/2 cup of water and half of the soy sauce. Cook tempeh for 5 more minutes, until all of the liquid has been absorbed. Transfer to a plate and let cool, until it’s easy to handle. Crumble by hand until no large chunks remain.
2. Heat remaining oil in wok over high heat. Add the onion and saute for several minutes, until it starts to become translucent. Add green beans and pepper and stir-fry for a few minutes, until they begin to brown. Add 3 tablespoons of water and simmer beans for about 5 more minutes. Add coconut milk, peanut butter, garlic, ginger, chili sauce, remaining soy sauce and crumbled tempeh and stir-fry for about 2 minutes. Garnish with crushed peanuts. Enjoy!

Makes 4 servings

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays. 

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