Ingredients and Weight:
- Tempeh: 2 pounds (sliced into thin strips)
- Long beans: 1 pound (trimmed and cut into 2-inch pieces)
- Red bell pepper: 1 large (cut into 1-inch pieces)
- Yellow onion: 1 large (cut into wedges)
- Sweet chili sauce: 1/2 cup
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sesame oil: 2 tablespoons
- Sriracha sauce (optional): to taste
- Green onions: 1/4 cup (sliced)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat sesame oil in a large skillet over medium heat.
- Cook tempeh until golden brown and slightly crispy, about 5 minutes.
- Add long beans, bell pepper, and onion to the skillet. Cook until vegetables are tender-crisp, about 5 minutes.
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and Sriracha sauce (if using).
- Pour the sauce over the tempeh and vegetables. Stir to coat evenly.
- Cook for 5 more minutes, or until the sauce has thickened and the tempeh is heated through.
- Remove from heat and garnish with green onions.
Nutritional Information:
- Calories: 250 per serving (for 8 servings)
- Fat: 10g
- Protein: 20g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Sweet and savory with a hint of spice
- Satisfying and nutritious
- Colorful and visually appealing
- Easy to prepare and customizable
User Comments:
- "This dish is a great way to enjoy tempeh. It's so flavorful and the sauce is amazing!" - John
- "I love the combination of the sweet chili sauce and the spicy Sriracha." - Sarah
- "This is a healthy and delicious meal that is perfect for a weeknight dinner." - Amy
- "I highly recommend this dish to anyone who loves tempeh or is looking for a new vegetarian-friendly recipe." - Susan
Special Precautions and Tips:
- If you don't have Sriracha sauce, you can substitute with red pepper flakes or cayenne pepper.
- To make the dish gluten-free, use tamari sauce instead of soy sauce.
- Serve over rice or noodles for a complete meal.
