Ohh this recipe! It’s hard to describe how amazing this recipe is. It is from Mark Bittman’s website that originally calls for just green beans. Since I have a love affair with broccoli I of course added them. Then, I loved this recipe so much I added tempeh to make it a meal all in itself! (tempeh not pictured above but mixes in easily).
Asian Sweet and Spicy Green Beans, Broccoli and Tempeh
adapted from Mark Bittman
- 8 oz tempeh, cut into 1/4 in. by 1 in. cubes
- soy sauce
- 1/2 pound green beans
- one crown of broccoli broken up into bite sized florets
- 1/2 cup whole almonds
- 3 garlic cloves
- 1/2 tsp red pepper flakes
- 3 Tbsp olive oil
- 1 cup chopped shallots
- 2 Tbsp honey
- 3 Tbsp soy sauce
Place the chopped tempeh in a baggie with enough soy sauce to coat the tempeh. Let soak for 30 minutes-overnight. Then heat a large skillet over medium heat. Saute the tempeh until golden brown. Set aside in a separate bowl.
Bring a large pot of water to a boil. Add the green beans and broccoli and cook until crisp-tender, about 2-3 minutes. Shock the beans in a bowl of ice water to stop the cooking and drain again (this can be done up to a day ahead of time).
Put the almonds, garlic, and red pepper flakes in a food processor and process. Add 2 Tbsp of the olive oil and continue to process, it will be a chunky mixture.
Put the remaining tablespoon of olive oil in a large skillet and cook the shallots over medium heat. Stir occasionally, until they’re just soft, about 3 minutes. Add the almond paste and continue cooking for another couple of minutes, then add the honey and soy sauce. Cook for another minute or 2 stirring constantly and then add the green beans, broccoli and tempeh. Toss to coat everything well in the almond-shallot mixture and cook until everything is warmed through. Serve hot or at room temperature.