Hoisin Tempeh with Cashews

Serves 4

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

Method

  1. Whisk together hoisin sauce, 2 teaspoons 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.
  3. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
  4. 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.
  5. 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.
  6. Serve topped with cashews.
  7. Read more at: http://www.food.com/recipe/hoisin-glazed-tempeh-with-green-beans-and-cashews-