Hoisin Glazed Tempeh with Green Beans and Cashews
Elevate your weeknight meals with this irresistible Hoisin Glazed Tempeh with Green Beans and Cashews recipe—a plant-based delight that's packed with bold flavors and crunchy textures. Savory hoisin sauce, a touch of maple syrup, and aromatic ginger-garlic glaze transform golden, crispy tempeh into a flavor powerhouse, while crisp-tender green beans and toasted cashews add freshness and crunch. Perfectly balanced with sesame oil and a hint of rice vinegar, this easy stir-fry is ready in just 35 minutes and pairs beautifully with steamed rice or noodles. Healthy, protein-packed, and bursting with umami, this quick vegan dish is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 8 ounces tempeh
- 8 ounces green beans
- 0.33 cup raw cashews
- 0.25 cup hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 2 minced garlic cloves
- 1 teaspoon ginger
- 1 tablespoon sesame oil
- 2 tablespoons neutral cooking oil (such as vegetable or avocado oil)
- 2 stalks green onion
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Cut the tempeh into bite-sized cubes and steam them for 5 minutes to remove any bitterness. Set aside.
Trim the ends of the green beans and rinse them under cold water. Dry them thoroughly.
Toast the cashews in a dry skillet over medium heat, stirring occasionally, until golden and fragrant (about 3-4 minutes). Remove from the skillet and set aside.
In a small bowl, mix together the hoisin sauce, soy sauce, water, maple syrup, rice vinegar, minced garlic, and grated ginger to form the glaze.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the tempeh and cook on all sides until golden brown and crispy (about 5-7 minutes). Remove the tempeh from the skillet and set aside.
Add the remaining tablespoon of neutral cooking oil to the skillet. Toss in the green beans and stir-fry for 4-5 minutes, until they are crisp-tender and slightly blistered.
Return the cooked tempeh to the skillet with the green beans. Pour the hoisin glaze over the mixture and toss to coat evenly. Cook for 2-3 minutes, allowing the sauce to thicken and caramelize.
Stir in the toasted cashews and sesame oil. Mix well to combine and remove from heat.
Serve immediately, garnished with chopped green onions and sesame seeds if desired. Pair with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.6 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
