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.
- 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
- 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.
- 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
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