Indonesian Tempeh And Green Beans Food

INDONESIAN TEMPEH AND GREEN BEANS

INDONESIAN TEMPEH AND GREEN BEANS image

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 oz. tempeh (may substitute very firm tofu for tempeh)
1 - 2 Tbls olive oil
3-4 shallots, finely chopped
6 garlic cloves, minced
1 Tbls minced ginger
1 lb green beans, trimed and cut into 2 inch pieces
2 Tbls brown sugar
2 Tbls tamari or soy sauce
1/2 teaspoon turmeric
Juice of 1 lime
Garnishes: chopped peanuts, chopped cilantro and lime wedges

Steps:

Heat a wok over medium high heat. Add 1 Tbl olive oil, heat and add tempeh. (If using tofu, skip this step and add tofu after adding sauce ingredients). Brown tempeh (cook about 3-4 minutes stirring) and remove to a platter. Add 1 Tbls oil, heat, then add shallots, garlic and ginger, reducing heat if shallot or garlic begin to brown. When these are translucent, add green beans, stir and then cover. Cook until green beans are bright green and still crisp. Uncover, add remaining sauce ingredients and stir until sugar is dissolved. Return tempeh to pan (or add tofu now) and cook until tempeh is heated. Serve over rice, if desired. For low carb, use a sugar substitute for the brown sugar.

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS

Hoisin-Glazed Tempeh With Green Beans and Cashews image

This recipe is from Vegetarian Times (March 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies.

Provided by BB2011

Categories Tempeh

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons hoisin sauce
2 1/2 teaspoons rice vinegar, divided
1 tablespoon low sodium soy sauce or 1 tablespoon tamari
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 1/2 tablespoons fresh ginger, minced
4 garlic cloves, minced (4 tsp.)
1 (8 ounce) package tempeh, cut into half-inch cubes
1 (12 ounce) package green beans, frozen
1/3 cup roasted unsalted cashews

Steps:

Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
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.
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.
Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
Serve topped with cashews.

Nutrition Facts : Calories 250.7, Fat 15.1, SaturatedFat 2.7, Cholesterol 0.2, Sodium 231.1, Carbohydrate 19.1, Fiber 2.9, Sugar 4.9, Protein 14.5

TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Tempeh and Green Beans With Shiitake-Miso Gravy image

Make and share this Tempeh and Green Beans With Shiitake-Miso Gravy recipe from Food.com.

Provided by Serah B.

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup vegetable broth or 1 cup water
2 cups thinly sliced shiitake mushroom caps (2 to 3 ounces)
1 -2 teaspoon fresh ginger, minced
1 teaspoon dark sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons miso (any variety)
fresh ground pepper
1 (8 ounce) package tempeh, any variety
2 tablespoons olive oil
2 tablespoons soy sauce
1 (10 ounce) package frozen green beans, completely thawed
1 orange bell peppers or 1 yellow bell pepper, cut into long, narrow strips
toasted almond, slivered or sliced (optional)

Steps:

Combine broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from heat.
Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
Season with pepper to taste, cover and set aside.
Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
Stir in the gravy, top with almonds if desired, and serve at once.

Nutrition Facts : Calories 188.2, Fat 9.9, SaturatedFat 1.7, Sodium 547.1, Carbohydrate 18.4, Fiber 3.2, Sugar 3.7, Protein 9.9

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