Hoisin-glazed Tempeh With Green Beans & Cashews

4 tsp hoisin sauce
2 1/2 tsp rice vinegar, divided
1 Tbs soy sauce or tamari
1 tsp cornstarch
1 Tbs vegetable oil
1 1/2 Tbs minced fresh ginger
4 cloves garlic, minced
1 8oz pkg tempeh, cut into 1/2-inch cubes
1 12oz pkg frozen whole baby green beans
1/3 cup roasted, unsalted cashews

1) Whisk together hoisin sauce, 2 tsp rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
2) Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
3) Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
4) Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp rice vinegar. Serve topped with cashews.

Review: Tonight was the first time I’ve ever had tempeh. I had 7-grain tempeh, which was actually tasty. The hoisin glaze didn’t stick to the tempeh, but did make a tasty sauce for the dish. I’m sure this could easily be adapted for my meat eating readers, but I suggest sticking to the tempeh. It was recommended to be served over brown rice or soba noodles. I chose brown rice, which hadn’t been used in my house for a looooooong time. Yay carbs! Mike and I have been losing a little bit of weight from exercise, so our dietary restrictions have loosened a little.