Indonesian Tempeh with Green Beans and Crushed Pean

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Indonesian Tempeh with Green Beans and Crushed Peanuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions