This was very good, and will be added to our stack of make-again recipes. I used Trader Joe's tempeh, and also added a little bit of broccoli in addition to the green beans, carrots, and peppers. I doubled the stir fry sauce and was glad about that. I also added about 1 T fresh ginger to the stir fry sauce, and I thought it was an excellent addition. The peanut sauce makes the meal, so definitely make it! Also, I felt like it would need rice, so I did serve over brown rice, but in retrospect, I don't think it was necessary b/c of the tempeh.
Tempeh and Green Bean Stir-Fry with Peanut Sauce
DianaS Posted: 03/31/11
chaworth1984 Posted: 06/03/11
This was very yummy, but time consuming. I can never find things like Tempeh where I live, so it was nice to know I could use Tofu. My husband likes it hot, but I usually half to halve the Sriracha.
LisaR123 Posted: 04/07/11
Peanut Sauce was to die for.. Stir-fry was just okay, would have been better omitting soy from veggie stage, just doing protein in soy/garlic- then adding peanut sauce to entire dish at end ... Better idea Grill tofu/temeph and just serve peanut sauce on the side!
Karlamkarmo Posted: 01/08/13
Agree with previous poster to double the stir fry sauce. The peanut sauce didn't turn out as good as I'd hoped but could be because I used creamy peanut butter.... will try again with the recommended pb. Also doubled the srirachi in the peanut sauce cause it wasn't hot enough for our family (we like medium).
EllenDeller Posted: 09/11/12
I think the word "luscious" might apply. This was so good we practically licked the bowl! I did make 50% more peanut sauce and added an extra TB of peanut butter beyond the recipe proportions. This does add more calories, but my goodness it's good. My family likes food hot, so I added more siracha too. My only other change was to add fresh ginger and use peanut oil for the tempeh and sesame oil for the vegetables, as I feared too much sesame flavor might dominate everything. Oh, and I had asian long beans from the farmer's market and combined them with tender yellow snap beans. Served three adults with jasmine rice for a memorable meal.
alissaj0454 Posted: 09/17/12
Very good! I ate tempeh growing up so I knew I loved it, but it was a first for my husband. He thought it was great and said this is for sure a "make again" recipe. He even went as far as to say that I should make more with tempeh. The fresh, crisp vegetables are wonderful and the homemade stir-fry sauce is a keeper and can be used for all kinds of recipes/stir-frys. I did not have any of these vegetables in my refrigerator except for the red bell pepper, but this is also why this recipe is so great because you can use any veggies. I used snow peas, broccoli, purple onion, and I added peanuts last minute. Very good, I recommend.
Linz2001um Posted: 03/26/13
Although this isn't a quick dinner to put together, it is good! I have made it twice and my husband and I have really enjoyed it. Couple of notes- I cut the green beans in half so they are easier to eat in the stir fry (seems simple but made a difference second time I made this!), next time I will buy matchstick carrots to cut down on prep time, and I made this with black rice- yum (and a pretty mixture with the colorful stir fry!). I also skipped using the sugar in the recipe and it still turned out great.
bjane1 Posted: 07/15/13
This dish was a bit disappointing...my expectations were high based on the ingredients and reviews. I liked the tempeh but it was difficult to find and very expensive per pound compared to tofu or meat. It might have been better had I increased the amount of peanut butter sauce and soy mixture suggested by other reviewers.