Indonesian Tempeh with Green Beans and Crushed Pea

Author:Inspired by Vegetarian Times
Yield:4 servings
Category:Main Courses


3 tsp. vegetable oil
8 oz. tempeh
1/2 cups water
1 1/2 tbsp. low-sodium soy sauce, divided
3/4 lb. fresh green beans, trimmed and cut into thirds
2/3 cups light coconut milk
1 8- oz. can sliced water chestnuts, rinsed and drained
2 tbsp. peanut butter
3 cloves garlic, minced (1 Tbs)
2 tsp. dark brown sugar
1 tsp. chile-garlic sauce
1/4 tsp. ground cloves
1 1/2 tbsp. low-sodium soy sauce
2 tbsp. crushed dry-roasted peanuts


  1. Heat 1 tsp. oil in wok or large nonstick skillet over medium heat. Add tempeh, and sear 3 minutes on each side. Add 1/2 cup water and 1/2 tbsp. soy sauce. Cook tempeh 5 minutes more, or until all liquid has been absorbed, turning occasionally. Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.
  2. Heat remaining 2 tsp. oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown. Add 3 Tbs. water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 tsp. soy sauce, and crumbled tempeh; stir-fry 2 minutes. Garnish with crushed peanuts.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 12g18%
Saturated Fat 3g15%
Trans Fat
Cholesterol 0mg0%
Sodium 309mg13%
Total Carbohydrate 21g7%
Dietary Fiber 6g24%
Total Sugars 3g
Includes Added Sugars

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.