Cooked - Hoisin-glazed Tempeh With Green Beans And Cashews 173 cals without cashews

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Hoisin-glazed Tempeh With Green Beans And Cashews 173 cals without cashews

4.0

4 tsp. hoisin sauce

2 ½ tsp. rice vinegar, divided

1 Tbs. low-sodium soy sauce or tamari

1 tsp. cornstarch

1 Tbs. vegetable oil

1 ½ Tbs. minced fresh ginger

4 cloves garlic, minced (4 tsp.)

1 8-oz. pkg. tempeh, cut into ½-inch cubes

1 12-oz. pkg. frozen whole baby green beans

⅓ cup roasted, unsalted cashews

Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and ½ cup water in small bowl. Set aside. 2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold. 3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken. 4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining ½ tsp. rice vinegar. Serve topped with cashews.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 123 weeks ago

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