If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

• 1 package of tempeh, cut into cubes
• 1 lb. of thin green beans (I used frozen)
• 2 tbsp. of sesame oil
• 1 tbsp. of garlic, minced
• 1 tsp. of ground ginger
• 3 tbsp. of soy sauce
• 1 tbsp. of rice vinegar
• 1 tbsp. of chili garlic paste
• 1 tsp. of sugar
• 1/4 cup of green onion + more for serving
• Cashews, chopped, for serving
• Brown rice for serving
• S+P, to taste

How to:

• Heat 1 tbsp. of sesame oil in a skillet over medium heat
• Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
• Add remaining sesame oil
• Add green beans + cook 3-4 minutes
• In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
• Add green onion + sauce to green beans, cook another 2 minutes
• Add tempeh back in, cook another minute
• Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
• This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!