Peanut Tamarind Tempeh with Green Beans
From: Ian Seddon's Cookbook
🥘 Ingredients
- tempeh 12 oz
- avocado oil or other neutral-flavored oil 2 tbsp
- Kosher
- avocado oil or other neutral-flavored oil 1 tbsp
- trimmed fresh green beans or snap peas 12 oz
- creamy peanut butter preferably unsalted ½ cup
- fat garlic cloves 2
- soy sauce or tamari 3 tbsp
- sambal oelek or chili-garlic sauce 2 tbsp
- tamarind paste or concentrate 2 tbsp
- agave nectar 2 tbsp
- Cooked white rice to serve 4
- roasted and salted peanuts ¼ cup
- scallions 2-3
- medium lime 1
If you want to cook 2 (8-ounce / 227g) packs of tempeh, cook as listed but add a drizzle more of oil and note it may take a few more minutes (or cook in batches). When tossing with the peanut sauce, add more soy sauce, chili-garlic sauce, lime juice, or agave to taste. If you bought snap peas, they may be done a minute or two sooner than listed for the green beans. If you have salted peanut butter, start with 2-2 1/2 tbsp soy sauce and add more as needed. Use less chili sauce for just a touch of heat. If you need to sub with sriracha, start with just 1 tbsp agave nectar as sriracha is sweet. If you didn’t buy tamarind paste, sub with lime juice. Juice 2 large limes and add 2-3 tbsp of lime juice to the sauce. If your nut/seed butter contains sugar, start with 2 tsp of agave, then taste and adjust as needed. You can sub with pure maple syrup, or with 2 tbsp coconut sugar, organic cane sugar, or organic brown sugar. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Storage: Store the peanut tempeh, green beans, and rice separately in the fridge for 3 to 4 days. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the peanut tempeh and green beans in a nonstick pan with a bit of oil over medium heat, tossing frequently until heated through (or reheat in the microwave). Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, serve over a bed of lightly dressed salad greens for a salad-rice bowl hybrid. For more protein, sprinkle with hemp seeds.
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1For the tempeh crumbles: tempeh , avocado oil or other neutral-flavored oil , Kosher salt and freshly cracked black pepper. For the green beans: avocado oil or other neutral-flavored oil , trimmed fresh green beans or snap peas . For the peanut tamarind sauce, divided: creamy peanut butter preferably unsalted , fat garlic cloves , soy sauce or tamari , sambal oelek or chili-garlic sauce , tamarind paste or concentrate , agave nectar . For the for serving:: Cooked white rice to serve , roasted and salted peanuts , scallions , medium lime .
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2Prep the tempeh. Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
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3Cook the Tempeh Crumbles and Green Beans. Heat a large nonstick frying pan over medium heat and a separate large frying pan or sauté pan over medium-high heat for 2 minutes. Tempeh: Add 2 tbsp oil to the nonstick pan. Once shimmering, add the tempeh crumbles. Season with a few pinches of salt and pepper, and cook for 10 minutes, stirring occasionally, until golden and crispy. Green Beans: Add 1 tbsp oil to the frying/sauté pan, and once shimmering, add the green beans with a pinch of salt and black pepper. Cook undisturbed for 4-5 minutes , then stir and cook undisturbed for 1 to 2 more minutes. The beans should be bright green with some charred marks, and still tender.
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4While the tempeh and green beans cook, make the Peanut Tamarind Sauce. Combine all of the ingredients in a bowl or a 16-ounce (500 mL) or larger wide-mouth jar. Whisk well to combine. Taste and adjust to your preference, adding more soy sauce for savory saltiness, more chili sauce for heat, more tamarind (or lime juice) for tang, or more agave nectar for sweetness. Store half of the sauce ( timer /2 cup) for the Peanut Noodles with Tofu in a sealed jar or airtight container in the fridge for 5 to 7 days.
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5Once the tempeh is cooked, turn off the heat. If the reserved Peanut Tamarind Sauce is quite thick, stir in 1-2 tbsp of water, then pour it over the tempeh, tossing with a silicone spatula until evenly coated.
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6Assemble: Divide warmed rice among bowls. Top with the peanut tempeh and green beans (cut in half if they’re large), then garnish with chopped peanuts and scallions, if using. Serve with lime wedges and squeeze on top before enjoying.