As much as I love to watch horror movies, I am a giant pansy. I compare them to car wrecks; I have a strong desire to look even though I know I’ll regret it. This is why I gave up on the Saw movies after #3, my levels for grossness had been reached, well that and because the storylines are just bad. This is also why I’ve avoided watching movies like The Orphanage, A Tale of Two Sisters, The Eye or Lake Mungo, I really want to watch them but (A) Ghosts scare the bejebus out of me and (B) Ghosts really scare the bejebus out of me. For some stupid reason, even after being told this movie was scary, me and P decided to watch Insidious on the weekend. Why do I do these things to myself?! It’s like after a bad night of drinking, you always tell yourself you’re never going to do it again…yeah, we all know how that goes. It was a really good movie but I spent the remainder of the night quickly glancing in dark corners of the house to make sure no one was glancing back at me. Uhhh, just thinking about it now is making me feel creeped out.
You know what’s not creepy? This hoisin tempeh dish. It’s actually really quite comforting. I love hoisin sauce and I’ve had this recipe bookmarked for a while, but like most things it got lost in the shuffle. I’m happy I finally got around to making it because it makes a really great meal! The sauce is lip smackin’ good and coats each piece of tempeh perfectly. I bought fresh green beans just to use for this recipe and completely forgot about them, but the recipe calls for frozen ones anyway so I’ll have to think of something else to do with the fresh ones. I wandered off to do something after I threw in the green beans, and ended up overcooking them slightly, so hopefully you’re not as easily distracted as I am. I had some cashews but I rather save those for something else and since I have a huge supply of almonds in my freezer, that’s what got chucked in the pan. Cashews would have been really good in this but almonds do just as good a job.
This comes together really quick and is perfect for a weeknight, or if you need something comforting after a night of creeping yourself out.
Hoisin-Glazed Tempeh with Green Beans
Makes 4 servings
Adapted from Vegetarian Times (March 2010 issue)
- 1 8-oz pkg tempeh, cut into 1/2 inch cubes
- 2 tablespoons hoisin sauce
- 2 1/2 teaspoons rice vinegar, divided
- 1 tablespoon tamari or soy sauce
- 1 tablespoon almond butter
- 1 teaspoon cornstarch
- 2 teaspoons olive oil
- 1 1/2 inches ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon sweet chili sauce
- pinch red pepper flakes
- 1 12-oz pkg frozen or fresh green beans
- 1/2 cup roasted unsalted almonds
In a small sauce pan over medium high heat, cover tempeh with water or broth and bring to a boil. Turn heat down to low and let simmer for 15 to 20 minutes. Drain tempeh and set aside.
Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, almond butter, sweet chili sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
Heat skillet or wok over medium heat. Add oil and tempeh, and cook tempeh for 3-4 minutes or until it begins to brown. Add the ginger, garlic and red chili flakes. Stir-fry 1 to 2 minutes more, or until garlic turns pale gold.
Add the 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.
Stir in green beans. If using fresh beans, add in a couple tablespoons of water. Cover, and simmer 4 to 5 minutes, or until beans are hot and bright green, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve over rice or another grain of your choosing and top with almonds.