Here is a quick and easy, but delicious dinner that everyone in my house loves - Hoisin-glazed tempeh with snap beans. I serve mine over brown rice, and this meal can be ready in minutes.
adapted from Vegetarian Times
5 t hoisin sauce (plum sauce works well here too)
2 t rice vinegar
1 1/2 T soy sauce or tamari
1 t corn starch
1/2 cup water
1 T canola oil
1 T minced ginger (I keep some in the freezer so I have it on hand all the time)
2 cloves garlic, minced
1-8oz package tempeh, cut into 1/2 inch cubes
3 cups fresh snap beans, ends cut off (can use frozen too)
1/4 cup toasted cashews (I buy raw and toast them at 350 degrees for about 5 minutes).
Splash of sesame oil
2 cups cooked brown rice
1. Whisk hoisin sauce, 2 t vinegar, soy sauce, cornstarch, and 1/2 cup water in a small bowl. Set aside.
2. Heat skillet over medium heat. Add canola oil, then garlic and ginger. Saute for 1-2 minutes until golden, but not burning.
3. Add tempeh and sauce for 3-4 minutes.
4. Add hoisin sauce mixture. Stir to coat tempeh, cover and reduce heat to medium-low and simmer for about 2 minutes until sauce begins to thicken.
5. Add green beans and stir sauce, cover and cook for another 4-5 minutes.
6. Add in cashews and stir to coat again.
7. Place brown rice on each plate, and splash a little sesame oil over rice then serve tempeh over rice.
This meal is a hit for everyone in the fam. Hubs likes that tempeh tastes hearty and meaty like meat, and my toddler likes it, but she likes it to be separate. Hope you enjoy it as much as we do.