Indonesian Tempeh with Green Beans and Crushed Peanuts Recipe

Name: Indonesian Tempeh with Green Beans and Crushed Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp. vegetable oil, divided; 1 8-oz. pkg. tempeh, such as SoyBoy 5 Grain; 3 Tbs. low-sodium soy sauce, divided; 3/4 lb. fresh green beans, trimmed and cut into thirds; ⅔ cup light coconut milk; 1 8-oz. can sliced water chestnuts, rinsed and drained; 2 Tbs. peanut butter; 3 cloves garlic, minced (1 Tbs.); 2 tsp. dark brown sugar; 1 tsp. chile-garlic sauce, such as Huy Fong; 1/4 tsp. ground cloves; 2 Tbs. crushed dry-roasted peanuts

Servings: persons

3 tsp. vegetable oil, divided
1 8-oz. pkg. tempeh, such as SoyBoy 5 Grain
3 Tbs. low-sodium soy sauce, divided
3/4 lb. fresh green beans, trimmed and cut into thirds
⅔ cup light coconut milk
1 8-oz. can sliced water chestnuts, rinsed and drained
2 Tbs. peanut butter
3 cloves garlic, minced (1 Tbs.)
2 tsp. dark brown sugar
1 tsp. chile-garlic sauce, such as Huy Fong
1/4 tsp. ground cloves
2 Tbs. crushed dry-roasted peanuts

1
Heat 1 tsp.
2
oil in wok or large nonstick skillet over medium heat.
3
Add tempeh, and sear 3 minutes on each side.
4
Add 1/2 cup water and 4 1/2 tsp.
5
soy sauce.
6
Cook tempeh 5 minutes more, or until all liquid has been absorbed, turning occasionally.
7
Transfer to plate, and cool until easy to handle.
8
Crumble tempeh by hand until no large chunks remain.
9
Heat remaining 2 tsp.
10
oil in wok over high heat.
11
Add green beans; stir-fry 4 minutes or until beginning to brown.
12
Add 3 Tbs.
13
water, and simmer beans 4 minutes, or until crisp-tender.
14
Add coconut milk, water chestnuts, peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 tsp.
15
soy sauce, and crumbled tempeh; stir-fry 2 minutes.
16
Garnish with crushed peanuts.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tsp. vegetable oil, divided, 1 8-oz. pkg. tempeh, such as SoyBoy 5 Grain, 3 Tbs. low-sodium soy sauce, divided, 3/4 lb. fresh green beans, trimmed and cut into thirds, and more.

Yes, Indonesian Tempeh with Green Beans and Crushed Peanuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indonesian Tempeh with Green Beans and Crushed Peanuts

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