Hoisin-glazed Tempeh with Green Beans and Cashews

• 4 tsp. hoisin sauce
• 2 1/2 tsp. rice vinegar, divided
• 1 Tbs. low-sodium soy sauce or tamari
• 1 tsp. cornstarch
• 1 Tbs. vegetable oil
• 1 1/2 Tbs. minced fresh ginger
• 4 cloves garlic, minced (4 tsp.)
• 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
• 1 12-oz. pkg. frozen whole baby green beans
• 13 cup roasted, unsalted cashews

1. Whisk together hoisin sauce, 2 tsp.
2. rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl.
3. Set aside.
4. Heat skillet or wok over medium heat.
5. Add oil, then ginger and garlic.
6. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
7. Add tempeh and hoisin sauce mixture to pan.
8. Stir to coat tempeh.
9. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
10. Stir in green beans.
11. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally.
12. Stir in remaining 1/2 tsp.
13. rice vinegar.
14. Serve topped with cashews.

hoisin sauce, rice vinegar, soy sauce, cornstarch, vegetable oil, fresh ginger, garlic, green beans, cashews

Taken from www.vegetariantimes.com/recipe/hoisin-glazed-tempeh-with-green-beans-and-cashews/ (may not work)