Chili-Spiked Tempeh With Green Beans and Brown Rice
8 ounces tempeh, cut into bite-sized cubes
3 tablespoons fresh lime juice
3 tablespoons sriracha*
2 tablespoons sesame oil
3 tablespoons soy
1 teaspoon sugar
1 cup brown rice
2 cups water or vegetable broth
1-1/2 pounds green beans, tips trimmed, whole or cut into bite-sized pieces as desired
1/2 cup fresh mint, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1/3 cup cashews
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In medium-sized bowl, mix together soy, chili sauce, sesame oil. Stir in sugar until dissolved.
Add cubed tempeh, stirring a few times to coat. Let tempeh marinate in soy-chili mixture while you prepare brown rice and green beans.
In a medium-sized pot, bring water or vegetable broth to boil over high heat. Add brown rice. Cover and reduce heat to low. Let rice cook for 30 minutes, or until tender and all the liquid is absorbed. Return lid to pot and remove from heat. Let rice cool.
In a large pot, steam or boil green beans until crisp-tender and vivid green, about 7 minutes. Drain beans and immediately rinse in cold water and cover with a handful of ice. This stops the cooking process and keeps the beans at their vibrant best. When beans are cool, blot dry.
Toss green beans with tempeh and marinade. Gently mix in add cilantro and mint.
Heat oven to 400. Roast cashews for 8 to 10 minutes, until golden and fragrant. Coarsely chop.
Fluff rice with a fork. Serve green beans and tempeh over brown rice. Garnish with chopped cashews.
Enjoy room temperature or chilled. Refrigerated, it keeps several days
*Asian chili sauce available in most natural food stores and all Asian markets.