By now, my love of peanut sauce is well known. This dish is one of my favorites for its spicy, peanutty goodness. I adapted this recipe from one I found in Vegetarian Times. I taught it in a protein cooking class last year, and it was a huge hit!
- 3 tablespoons vegetable oil, divided
- 8 ounce package tempeh, cut into cubes
- 3 tablespoons soy sauce or Bragg’s Liquid Aminos
- 1 pound green beans, trimmed and cut into 1 inch pieces
- 2/3 cup coconut milk
- 2 tablespoons creamy peanut butter
- 3 cloves garlic, minced
- 1 tablespoon chili sauce
- 1/4 teaspoon ground ginger
- 2 tablespoons crushed peanuts
- 1/2 cup water + 3 tablespoons
1. Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add tempeh and sear for 3 minutes on each side. Add water and half of the soy sauce. Cook tempeh for 5 more minutes, until all of the liquid has been absorbed. Transfer to a plate and let cool, until it’s easy to handle. Crumble by hand until no large chunks remain.
2. Heat remaining 2 tablespoons of oil in wok over high heat. Add green beans and stir-fry for 4 minutes, until they begin to brown. Add 3 tablespoons of water and simmer beans for about 5 more minutes. Add coconut milk, peanut butter, garlic, ginger, chili sauce, remaining soy sauce and crumbled tempeh and stir-fry for about 2 minutes. Garnish with crushed peanuts. Enjoy!