Indonesian Tempeh with Green Beans and Crushed Peanuts

August 28, 2009 By: Megabeth Category: Main Dishes Print This Post Print This Post

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I had a little bit of fresh green beans left from my weekly vegetable delivery. I didn’t really have enough for the 3/4 lbs called for in the original recipe. I padded the recipe with some sliced bamboo shoots. I thought they nicely balanced the crispness of the water chestnuts and added a nice earthy flavor.

This low prep dish is great served over rice, soba noodles or rice noodles.

Indonesian Tempeh with Green Beans and Crushed Peanuts
Vegetarian Times, July/August 2009

  • 3 tsp vegetable oil, divided
  • 1 8-oz package tempeh (I used a 3-grain flavor)
  • 3 T low sodium soy sauce, divided
  • 3/4 pound fresh green beans, trimmed and cut into thirds
  • 2/3 cup light coconut milk
  • 1 8-oz can sliced water chestnuts, rinsed and drained
  • 1 8-oz can sliced bamboo shoots (I added these to the original recipe.)
  • 2 T peanut butter
  • 3 cloves garlic, minced (1 T)
  • 2 t dark brown sugar
  • 1 tsp chile-garlic sauce
  • 1/4 tsp ground cloves
  • 2 T crushed dry-roasted peanuts

Heat 1 tsp oil in wok or large nonstick skillet over medium heat. Add tempeh and sear 3 minutes on each side.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Add 1/2 cup water and 4 1/2 teaspoons soy sauce. Cook tempeh 5 minutes more, until all liquid has been absorbed, turning occasionally.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Heat remaining 2 teaspoons oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Add 3 tablespoons water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, bamboo shoots (if using), peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 teaspoons soy sauce, and crumbled tempeh; stir-fry 2 minutes.

Indonesian Tempeh with Green Beans and Crushed Peanuts

Garnish with crushed peanuts.

Indonesian Tempeh with Green Beans and Crushed Peanuts

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