Garlic Green Bean and Tempeh Skillet
In short: Cubed tempeh browned with blistered green beans, garlic, ginger and a quick soy and vinegar sauce. A fast, high-protein vegan dinner over rice. It takes about 33 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 500 kcal
This is a fast skillet dinner built on contrasts: crisp-edged tempeh, green beans that stay snappy, and a sauce that is salty, tangy and just sweet enough. The tempeh is browned first, then the beans are blistered in the same hot pan, which gives the dish a deeper flavor. Garlic and ginger go in at the end so they stay fragrant. It is on the table in about 30 minutes, and it keeps well for packed lunches.
Instructions
- Cook the rice according to the package directions, then cover and keep it warm.
- Stir the soy sauce, rice vinegar, brown sugar, chili flakes and water together in a small bowl until the sugar dissolves.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the tempeh cubes and fry for 5 to 6 minutes, turning, until browned on most sides. Move them to a plate.
- Add the remaining oil and the green beans to the hot pan. Cook for 4 to 5 minutes, stirring now and then, until blistered in spots and tender-crisp.
- Add the garlic and ginger and stir for 30 seconds, until fragrant but not browned.
- Return the tempeh to the pan, pour in the sauce and toss for 1 to 2 minutes until it reduces to a sticky glaze.
- Top with spring onions and sesame seeds and serve over the hot rice.
Tips
- Dry the beans well after washing. Water on their surface makes them steam instead of blister.
- Use asparagus, broccoli or snow peas in place of green beans, and stir in a spoonful of peanut butter for a richer sauce.
Questions and answers
How do I make this less salty?
Use a reduced-sodium soy sauce or cut the soy sauce to 1 1/2 tablespoons and add an extra tablespoon of water and a squeeze of lime.
Can I make this ahead?
Yes. It keeps in the fridge for 4 days and tastes good cold or reheated. The beans soften a little, so keep the rice separate.
Can I use tofu instead of tempeh?
Use extra-firm tofu pressed for 15 minutes and fry it until golden. It is milder than tempeh and absorbs the sauce well.
How long does it take to make Garlic Green Bean and Tempeh Skillet?
About 33 min in total: 15 min of preparation and 18 min of cooking.
How many calories are in Garlic Green Bean and Tempeh Skillet?
About 500 kcal per serving, with 21 g of protein, 66 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 66 g |
| Fat | 17 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
