Tempeh & Green Beans in Spicy Peanut Sauce
There is nothing quite like a really good peanut sauce. No matter what time of the day it is, peanuts just make everything better. This peanut sauce recipe has a nice Thai flavor influenced by lime, coconut milk, and red curry paste. It goes great mixed with tempeh and fresh veggies or as a dipping sauce for spring rolls. You could also cook this up and add some noodles for a quick and tasty pasta dish. This dish works well with either firm tofu or tempeh. I’ve shared about our love for tempeh before, so I won’t go on and on about it here. But, I will say this, tempeh is a great source of protein for us herbivores. Serve this dish with some quinoa and you’ll have a protein-packed meal!
2 tablespoons peanut oil (or any veggie oil will work fine)
2 small chopped tomatoes
2 teaspoons red chili paste (or to taste)
1/2 cup coconut milk
3-4 tablespoons roasted ground peanuts
1 tablespoon sugar (brown, raw, or turbinado)
2 teaspoons lime juice
1 tablespoon soy sauce
1/2 tablespoon dried red chili flakes (or to taste)
2 cups tempeh, cut into pieces, about 1/2″ cubes
2 cups fresh green beans, cut about 1 1/2″ long
In a large skillet or saute pan, heat up oil and add chopped tomatoes. Cook on medium to high heat until the tomatoes begin to disintegrate and look mushy. Add chili paste and cook until fragrant. Lower heat and add coconut milk, ground peanuts, sugar, lime juice, soy sauce and red chili flakes. Sauce will thicken a bit. Add tempeh and green beans and cook for about 5-6 minutes, or until green beans are tender. Taste sauce, add more of the above ingredients to taste if needed. Serve with brown rice or quinoa, and enjoy!