Tempeh and Green Beans by Nicole Vaudrin, RDN
Tempeh is fermented soy bean cake with a delightfully chewy texture and slightly nutty flavor. It’s a great vegetarian, protein alternative for those that don’t enjoy the texture of tofu and pairs well with green beans.
In a medium bowl, with your hands crumble the block of tempeh.
In a small bowl, mix together soy sauce, salt, and lemon juice - set aside.
In a large wok or skillet, heat oil, over high heat. Add green beans and the broth. Cook 3 minutes, shaking pan and flipping every 30 seconds.
Add tempeh and garlic.
Cook for 3 minutes, gently flipping every 30 seconds to brown tempeh on all sides.
Add sauce and cook 1-2 minutes, shaking often until green beans and tempeh have browned. You want the tempeh brown and the green beans crisp.
0 servings
Ingredients
Directions
In a medium bowl, with your hands crumble the block of tempeh.
In a small bowl, mix together soy sauce, salt, and lemon juice - set aside.
In a large wok or skillet, heat oil, over high heat. Add green beans and the broth. Cook 3 minutes, shaking pan and flipping every 30 seconds.
Add tempeh and garlic.
Cook for 3 minutes, gently flipping every 30 seconds to brown tempeh on all sides.
Add sauce and cook 1-2 minutes, shaking often until green beans and tempeh have browned. You want the tempeh brown and the green beans crisp.
