Hearty tempeh is infused with tamari and topped with crunchy sesame seeds in this crowd pleaser. Green beans, onions and cherry tomatoes are spiced with ginger and garlic to round out this veggie medley. This recipe comes to us from Dierdre of Plan It Healthier.
- 1 tablespoon grapeseed or canola oil
- 1 onion, chopped
- 1 teaspoon ginger, minced
- 2-3 cloves garlic, finely chopped
- 1 (8 ounce) package tempeh, cut into 1/4 inch slices
- 2 teaspoons tamari
- 1 pint cherry tomatoes
- 1 pint green beans, stems trimmed
- salt, to taste
- pepper, to taste
- chili flakes, to taste*
- 1 tablespoon sesame seeds
Place the oil into a skillet over medium-high heat. Add the onions and sauté 3-5 minutes, or until translucent.
Add the ginger and garlic to the skillet. Cook 1-2 minutes more, or until fragrant. Add the tempeh slices and season with the tamari.
Cook the tempeh 2-4 minutes per side, or until crispy. Add the tomatoes and green beans and sauté 2-4 minutes more, or until the green beans are brightly colored.
Remove the skillet from heat. Season the green bean tofu mixture with salt and pepper to taste. Season with the chili flakes if using. Divide into 4 portions, season with sesame seeds and enjoy!