Hoisin-Glazed Tempeh With Green Beans and Cashews

This recipe is from Vegetarian Times (March 2010). I wanted to post it here because it's really good! My college makes a great version for us veggies.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  teaspoons hoisin sauce
• 2 1⁄2 teaspoons rice vinegar, divided
• 1  tablespoon low sodium soy sauce or 1  tablespoon tamari
• 1  teaspoon cornstarch
• 1  tablespoon  vegetable oil
• 1 1⁄2 tablespoons fresh ginger, minced
• 4  garlic cloves, minced (4 tsp.)
• 1 (8 ounce) package tempeh, cut into half-inch cubes
• 1 (12 ounce) package green beans, frozen
• 1⁄3 cup  roasted unsalted cashews

Directions

1. Whisk together hoisin sauce, 2 teaspoons 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.
3. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
4. 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.
5. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
6. Serve topped with cashews.