In Indonesia, tempeh skewers, served with a spicy dipping sauce, are a popular snack food sold by street vendors. Here, we’ve taken the same ingredients and flavors of the snack and turned them into a saucy entrée that is delicious over rice noodles.
- 3 tsp. vegetable oil, divided
- 1 8-oz. pkg. tempeh, such as SoyBoy 5 Grain
- 3 Tbs. low-sodium soy sauce, divided
- 3/4 lb. fresh green beans, trimmed and cut into thirds
- 2/3 cup light coconut milk
- 1 8-oz. can sliced water chestnuts, rinsed and drained
- 2 Tbs. peanut butter
- 3 cloves garlic, minced (1 Tbs.)
- 2 tsp. dark brown sugar
- 1 tsp. chile-garlic sauce, such as Huy Fong
- 1/4 tsp. ground cloves
- 2 Tbs. crushed dry-roasted peanuts
1. Heat 1 tsp. oil in wok or large nonstick skillet over medium heat. Add tempeh, and sear 3 minutes on each side. Add 1/2 cup water and 4 1/2 tsp. soy sauce. Cook tempeh 5 minutes more, or until all liquid has been absorbed, turning occasionally. Transfer to plate, and cool until easy to handle. Crumble tempeh by hand until no large chunks remain.
2. Heat remaining 2 tsp. oil in wok over high heat. Add green beans; stir-fry 4 minutes or until beginning to brown. Add 3 Tbs. water, and simmer beans 4 minutes, or until crisp-tender. Add coconut milk, water chestnuts, peanut butter, garlic, brown sugar, chile-garlic sauce, ground cloves, remaining 4 1/2 tsp. soy sauce, and crumbled tempeh; stir-fry 2 minutes. Garnish with crushed peanuts.
- Calories: 219
- Carbohydrate Content: 21 g
- Fat Content: 12 g
- Fiber Content: 6 g
- Protein Content: 9 g
- Saturated Fat Content: 3 g
- Sodium Content: 309 mg
- Sugar Content: 3 g