Sambal Glazed Tempeh & Charred Green Bean Stir-Fry with Creamy Peanut Drizzle

This fiery Indonesian-inspired stir-fry packs 25g plant-based protein in under 30 minutes. Crispy tempeh tossed in sweet-spicy sambal glaze meets blistered green beans, all drizzled with a velvety peanut sauce. Weeknight magic that's trending on Pinterest for its bold flavors and macro-friendly ingredients!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

• 8 oz tempeh, cubed
• 12 oz fresh green beans, trimmed
• 2 tbsp avocado oil
• 3 tbsp sambal oelek
• 2 tbsp coconut aminos
• 1 tbsp maple syrup
• 1 lime, juiced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup creamy peanut butter
• 2 tbsp warm water
• 1/4 cup crushed peanuts (garnish)
• Cilantro for topping

Instructions

1. Whisk sambal, coconut aminos, maple syrup, and half the lime juice in bowl. Toss tempeh cubes in mixture; marinate 10 minutes.
2. Heat 1 tbsp oil in wok or skillet over high. Add green beans; char 4-5 minutes until blistered. Remove and set aside.
3. Add remaining oil to pan. Cook tempeh 5 minutes until caramelized, reserving marinade. Add garlic and ginger; sauté 1 minute.
4. Pour reserved marinade into pan. Add bell peppers; stir-fry 2 minutes until sauce thickens.
5. Return green beans to pan; toss everything together.
6. For peanut drizzle: Mix peanut butter, water, remaining lime juice until smooth.
7. Plate stir-fry; drizzle generously with peanut sauce.
8. Top with crushed peanuts and fresh cilantro.
9. Serve immediately with optional cauliflower rice.

Chef's Note

Press excess moisture from tempeh with paper towels before marinating - it'll caramelize better!

Make-Ahead Tips

Store components separately: keep sauce-covered tempeh refrigerated up to 2 days; charred green beans last 3 days.

Substitutions

Tofu for tempeh, soy sauce for coconut aminos, almond butter for peanut butter