Vietnamese-Inspired Caramelized Tempeh & Green Beans

Method

1. 1

   Prep the ingredients

   On a cutting board, cube the tempeh, trim and halve the green beans, mince the garlic, juice the lime and roughly chop the cilantro.
2. 2

   Cook the rice

   In a medium saucepan, bring the rice and 450 ml water to a boil over high heat, then cover and cook over low heat without stirring.

   15 min

   Tip: Keep the saucepan covered while the rice cooks.

3. 3

   Brown the tempeh

   Heat half the oil in a large skillet over medium-high heat; add tempeh, turn occasionally and season with 1/2 tsp salt and a few grinds of black pepper.

   8 min

   Tip: Let the cubes sit against the pan between turns to develop a golden crust.

4. 4

   Cook the beans

   Add the remaining oil, green beans and garlic to the skillet over medium heat; stir often and add 60 ml water to help the beans cook.

   8 min

   Tip: If the pan dries before the beans soften, add another splash of water.

5. 5

   Glaze and serve

   Stir soy sauce and brown sugar into the skillet over medium heat; toss for 2 minutes, add lime juice and cilantro, then taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper. Serve with rice.

   3 min