Crunchy, creamy, and high in protein, this turned out great! I don’t know that I had ever tried the fermented soybean that is tempeh, but I loved it. It is like a compressed, nuttier, higher protein version of tofu, which I already love in my stir fries. This is not a far departure from my usual veggie stir fry, but the tomato and tempeh were new twists for me.
1/2 package organic tempeh cubed
1/2 package green beans washed and cut
1 Roma tomato chopped
1tsp natural peanut butter
3 cloves Garlic minced
About 4 oz sliced Mushroom
2 sliced Zucchini
About a tsp of honey/sugar/xylitol sweetener of choice
1 tsp Dijon Mustard
1 tsp Sesame oil
1/8 cu liquid aminos
1/4 tsp crushed red pepper
1/2 cup water
Starting with the sesame oil in a medium heat skillet or frying pan (loving the rod iron skillet that weighs like a million pounds), add in the garlic and temped, sautéing until slightly browned. Add in the other ingredients, saving the peanut putter until veggies are almost cooked to desired tenderness. If you want your veggies softer, add more water and let the water boil and cook off. The peanut butter really thickens the sauce, and you can keep in on the heat a little longer if you need your sauce to thicken even more. Enjoy alone or over grain of choice!!