Wednesday, July 14, 2010

Hoisin-glazed tempeh and green beans

Click HERE to see recipe from original website.

Serves 4

4 tsp. hoisin sauce

2 1/2 tsp. rice vinegar, divided

1 Tbs. low-sodium soy sauce or tamari

1 tsp. cornstarch

1 Tbs. vegetable oil

1 1/2 Tbs. minced fresh ginger

4 cloves garlic, minced (4 tsp.)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

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

1/3 cup roasted, unsalted cashews


1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and 1/2 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 1/2 tsp. rice vinegar. Serve topped with cashews.

Nutritional Information

Per 3/4-cup serving: Calories: 259, Protein: 14g, Total fat: 15g, Saturated fat: 3g, Carbs: 19g, Cholesterol: mg, Sodium: 227mg, Fiber: 3g, Sugars: 4g