Hoisin-glazed Tempeh with Green Beans and Cashews Recipe | Vegetarian Times Skip to main content

Hoisin-glazed Tempeh with Green Beans and Cashews

Prepared hoisin sauce, a Chinese dipping sauce made from fermented soybeans, garlic, chiles, and spices, makes quick work of this flavorful stir-fry. Once opened, hoisin sauce should be stored in the fridge, where it will keep for months. Serve this dish with brown rice or soba noodles.



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4 tsp. hoisin sauce
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2 ½ tsp. rice vinegar, divided
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1 Tbs. low-sodium soy sauce or tamari
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1 tsp. cornstarch
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1 Tbs. vegetable oil
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1 ½ Tbs. minced fresh ginger
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4 cloves garlic, minced (4 tsp.)
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1 8-oz. pkg. tempeh, cut into ½-inch cubes
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1 12-oz. pkg. frozen whole baby green beans
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⅓ 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.

Nutrition Information: 

14 g
Total Fat: 
15 g
Saturated Fat: 
3 g
19 g
0 mg
227 mg
3 g
4 g
Serves 4

Comments on this Recipe

I thought this was fairly uninteresting until I added some chili-garlic sauce to it. It definitely helped. I used asparagus.

I was able to throw this together very quickly and get a tasty result. Next time I'll double the sauce.

This was SUPER easy and really yummy on a bed of rice it even pleased my 3 year old! I had plenty of sauce and substituted fresh asparagus for the green beans.

I substituted snow peas for the green beans, added some julienned peppers and served it over quinoa. Very good!

Thank you!!! It sure looks good, probably taste great!!! However, only one point to keep in mind (and in the skilet too...), Thempeh has to be cooked (in any way one wishes) for about 20 minutes, in oreder to make it proper for digestion. Thanks again.

I took Yael's comment to heart and roasted the tempeh for 25 minutes in a little olive oil before making the recipe. It was great! Thanks, Yael! This is how I'll prepare tempeh from now on.