Hoisin-glazed Tempeh with Green Beans and Cashews

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.

  • 4Servings


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

Nutrition Information

  • Calories: 259
  • Carbohydrate Content: 19 g
  • Fat Content: 15 g
  • Fiber Content: 3 g
  • Protein Content: 14 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 227 mg
  • Sugar Content: 4 g