Hoisin-Glazed Tempeh with Green Beans and Cashews

Asian dishes tend to be high in sodium, so we altered this recipe and it is delicious! Use low sodium hoisin sauce (like Premier Japan Organic Wheat-free), low sodium rice vinegar (Marukan Organic) and balsamic vinegar instead of soy sauce.

Serve over brown rice or your favorite noodles (try soba noodles)!

4 t hoisin sauce

2 - 1/2 t rice vinegar, divided

1 T low sodium soy sauce, balsamic vinegar OR liquid aminos

1 t cornstarch

1 T canola oil

1 - 1/2 T fresh ginger, minced (or 1 t ground ginger)

4 cloves garlic, minced (4 t)

1 - 8 oz package of tempeh, cut into 1/2 inch cubes

1 - 12 oz package of frozen whole baby green beans (or can use fresh)

1/3 c roasted, unsalted cashews

Whisk together hoisin sauce, 2 t rice wine vinegar, soy sauce, cornstarch and 1/2 c water in a small bowl. Set aside. *If you want a lot of sauce for your rice or noodles, double the sauce recipe!

Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir fry 1-2 minutes or until garlic turns pale gold.

Add tempeh and hoisin sauce mixture to the pan. Stir to coat the tempeh. Cover, reduce heat to medium-low and simmer 2 minutes, or until sauce begins to thicken.

Stir in green beans. Cover and simmer at least 10 minutes more or until beans are hot and fork tender, stirring occasionally. Stir in remaining 1/2 t rice wine vinegar. Serve topped with cashews.