Green Bean and Tempeh Stir-Fry
Updated June 30, 2026
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
- Ready In
- 25 min
- Rating
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Ingredients
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
Nutritional analysis per serving (4 servings)
37 grams carbs; 339 calories; 6 grams monosaturated 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
- 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.
- Step 2
While the tempeh marinates, trim the ends of the green beans and then cut them in half.
- 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.
- 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.
Private Notes
Comments
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.
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.
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.
Made this exactly as written and will make it again with slight variation. I thought it would be better a little bit saucier, so I’ll probably make a double batch of sauce next time and add a touch of chili flakes or chili oil to the marinade to give it some kick. But it’s going in rotation for sure!
I grew to like tempeh when living in Jakarta but have never encountered it in the USA. I have moved recently from Maryland, where I never saw it, to San Diego. Where can I buy tempeh here? I tried looking for it yesterday in 99 Ranch Market, an Asian grocery store, but no luck.
I just started looking into tempeh and apparently trader joe's carries it in the refrigerated section. reportedly a multi grain type and gets good reports as not bitter.
Whole Foods will have it, and probably Ralph’s. Most well-stocked grocery stores carry it; it will be with the tofu. Good luck!
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.