Sticky Tempeh with Coconut Green Beans & Rice
830 kcal per person
29g Protein
93g Carbs
38g Fat
20g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 8 ounces green beans (frozen) (224 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon teriyaki sauce (15 ml)
- 1 teaspoon Sriracha sauce (5 ml)
- 2 fluid ounces coconut milk (60 ml)
- 3 ounces tempeh (84 g)
- 1 teaspoon honey (7 g)
Preparing this recipe
- Cook the rice according to the package directions.
- Cook the green beans in a pot of boiling water for about 6 minutes, until tender. Drain well.
- Finely chop the onion and garlic. Cut the tempeh into bite-sized cubes.
- Heat half of the oil in a wok or large skillet over medium heat. Sauté the onion for 2 minutes. Add the garlic and cook for 1 minute more.
- Stir in the teriyaki sauce, Sriracha, and coconut milk. Bring to a gentle simmer and cook until the sauce slightly thickens. Add a splash of water if needed to loosen the sauce.
- Add the green beans and toss to coat. Cook for about 1 minute, until heated through. Season with salt and pepper.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Cook the tempeh cubes for 3–4 minutes, until golden brown. Stir in the honey and cook for 30 seconds, until the tempeh is lightly glazed. Remove from the heat.
- Serve the rice with the coconut green beans and sticky tempeh.
Tip van FitChef
1. Add chili flakes or fresh red chili to the dish for extra spiciness.
2. A bit of lime juice over the tempeh or rice can give the dish a fresh kick.
