Indonesian Tempeh with Green Beans and Crushed Peanuts

August 28, 2009 By: Megabeth Category: Main Dishes

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

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

April 17, 2009 By: Megabeth Category: Main Dishes, Sauce/Gravy

The peanut sauce in this recipe is really versatile, that’s why I offer several options for vegetables to serve with it. I happened to have leftover Asian vegetable mix, broccoli and carrots so it was easy for me to mix and match. I’m sure there are a hundred million more combination out there.  When you’re faced with a bunch of leftover vegetables, it’s a really good and quick sauce to make. Heck, I may even leave out the tofu and vegetables and serve the sauce just on buckwheat soba noodles. (Thanks for the suggestion In-House Taste Tester!)

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Inspired by: VeganYumYum

1 block extra firm tofu, pressed, cut into small squared
1 T canola oil
2 tsp tamari or soy sauce
2 tsp mirin

Peanut Dressing
1/4 cup creamy peanut butter
1/4 cup light coconut milk
1 Tbs sugar
1 Tbs tamari or soy sauce
1 Tbs seasoned rice vinegar
1 tsp chili paste with garlic
1 pinch salt

Serve with
1 cup dry brown rice, cooked
peanutes, crushed
-and-
1 carrot (peeled and shredded) + steamed broccoli
-or-
asian vegetable mix (carrots, snap peas, water chestnuts, etc.)
-or-
A million other combination of vegetables

Cook brown rice per package instructions. Meanwhile, in a small bowl mix all the ingredients for the sauce until smooth. Add more tamari/soy sauce or salt if peanut butter is on the “sweet side”.

asian style tofu

asian style tofu

asian style tofu

Begin cooking vegetables as desired (steaming, microwave, stir fry, etc.)

Heat oil over high heat in a non-stick pan. Add tofu and cook until sides are browned.

asian style tofu

asian style tofu

Mix tamari/soy sauce and mirin in a small bowl. Once tofu is cooked, removed from heat and add tamari mixture. Move tofu around to make sure it all gets coated.

asian style tofu

Put rice, vegetables and tofu on a plate.

asian style tofu

Drizzle with peanut sauce and sprinkle with crushed peanuts.

Sesame Eggplant Steaks

May 21, 2008 By: Megabeth Category: Main Dishes

Ironically, the first recipe I post from the cookbook “Vegetarian Burgers: The Healthy, Delicious Way to Eat America’s Favorite Food” by Bharti Kirchner is not a burger. Originally published in 1996, this cookbook has 25 vegetarian burger recipes that aren’t the same old Gardenburgers. Ms. Kirchner also gives several side dish and condiment recipes as well.

This sesame eggplant steak recipe was placed in the side dish section of the book, but with thicker slices it would be perfect on a whole wheat bun.

Recipe from book is italicized, my notes are not.

Sesame Eggplant Steaks – 4 side dish servings

  • 1 1/2 pounds eggplant, cut into 1/2-inch inch rounds (if the rounds are greater than 3 inches in diameter, cut in half) – I used one eggplant and cut into 1/4-inch rounds
  • Dark sesame oil for brushing
  • Black salt and freshly ground pepper (regular salt can be substituted) – I used sea salt
  • Hoisin sauce for brushing – Before I started I could have sworn I had this, but I didn’t. So, I substituted soy sauce.
  • Plum sauce for brushing

1) Preheat oven to 450.
2) Brush one side of the eggplant pieces generously with sesame oil and dust with salt and pepper. Place the pieces, seasoned side up, on a lightly oiled baking sheet. (Use a flovorless cooking oil such as canola oil or cooking spray.)
– I used canola cooking spray

Eggplant brushed with sesame oil

3) Bake for 7 to 10 minutes. Turn the pieces, brush lightly with oil and again dust with salt and pepper.
4) Bake for another 7 to 10 minutes or until the rounds feel soft when pierced with a fork. .
– Because I had thinner slices, I only cooked for about 5 minutes more
5) Turn them and brush with the hoisin (or in my case soy sauce) and plum sauce.

Eggplant after baked in oven with soy sauce and plum sauce brushed on.

6) Place under the broiler, sauced side up. Broil about 4 inches from the heat for 2 to 5 minutes or just until the sauce is heated. Watch for any signs of burning and remove immediately if the steaks begin to blacken. Best served warm, but is also good served at room temperature.

Sesame Eggplant Steaks

This recipe was a perfect blend of the sweetness from the plum sauce and the salty from the soy sauce. The flavor was reminiscent of a General Tso’s sauce. If using soy sauce, put a little less on if you’ve got a heavy hand with the salting in the first steps. With thicker slices, I may try this combination on the grill and, as mentioned above, serve on wheat buns.


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