Green Bean and Tempeh Stir-Fry

By Kia Damon

Updated June 30, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
25 min
Rating
4(133)
Comments
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Tempeh is often overlooked in meatless-Monday resolutions, but it offers a heartier bite than other soy-based options like tofu because in tempeh the soybeans remain intact. That sturdiness makes it perfect for a simple stir fry like this. Marinating the tempeh deepens its rich flavor while giving you time to prepare the green beans and even start a pot of rice. The recipe is also adaptable: If green beans aren’t your bag, broccoli or a medley of frozen vegetables are easy swaps.

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Ingredients

Yield:4 servings

  • 4 tablespoons tamari

  • 2 tablespoons honey

  • 2½ tablespoons toasted sesame oil, divided

  • 2 large garlic cloves, thinly sliced

  • 1 (8-ounce) package tempeh, cut into 1-inch cubes

  • 3 cups (about 16 ounces) whole green beans 

  • 2 teaspoons sesame seeds (optional)

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 339 calories; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 4 grams fiber; 1020 milligrams sodium; 17 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the tamari, honey, ½ tablespoon sesame oil and sliced garlic in a small bowl. Add the sliced tempeh to the mixture, toss to coat, then set aside for 10 minutes. 

  2. Step 2

    While the tempeh marinates, trim the ends of the green beans and then cut them in half. 

  3. Step 3

    In a large nonstick skillet, heat the remaining 2 tablespoons sesame oil over medium heat. Once hot, use a slotted spoon to remove the tempeh from the marinade and add it to the pan. Sear on all sides until browned and caramel colored, 2 to 3 minutes. Add the green beans and cook, stirring frequently, until slightly softened and tender, about 5 minutes.

  4. Step 4

    Pour the marinade into the pan and continue sautéeing for another 2 to 4 minutes. Add the sesame seeds, if using, and toss to combine. Serve hot with rice.

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Ratings

4 out of 5
133 user ratings
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Comments

Leigh

I didn't have much luck cooking tempeh until I read somewhere that the first step in preparing it was to simmer the tempeh block in water for 10 minutes before starting the actual recipe. That makes a huge improvement in both taste and texture.

KaneSugar

I would lightly blanch the green beans first because they are notoriously resistant to softening without lengthy sauteing. Or you could fry the tempeh as instructed, but remove it from the pan and fry beans separately with a small amount of water, cover and let steam for 3-4 minutes. Then add tempeh back and finish frying uncovered.

Stephanie

Standard tempeh brands ferment the tempeh in plastic, which is what makes them bitter & requires the braising. Some newer brands don't use the plastic, and you don't need to braise them, you can just saute them. The one I used is Tooties--it's delicious.

Lynn Gussman

I like all the ingredients and normally really love ATK's recipes. I didn't like this one much as it has a bitter aftertaste - a combination of the tempeh and the tamari - maybe the marinade needs to be lighter and a bit sweeter?

river red

Steam the Tempeh for 10 minutes To remove bitterness and improve taste, then cut into cubes and marinate. The warm steamed tempeh will absorb the marinade better.

Josephina

This recipe is desperately in need of a splash of vinegar.

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