Tempeh and Green Bean Stir Fry

"New easy dinner recipe comin to ya with this Tempeh & Green Bean Stir Fry! Tempeh gets nicely browned + simmered in a green coconut curry sauce. Before serving, you add in some green beans (or sub whatever veggies you have). If you haven’t tried tempeh yet - this is a great one to start with 👇🏽"
-- @themindfulhapa

Recipe Intro From themindfulhapa

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  • Recipe Card
Prep time 5mins
Cook time 35mins
Serves or Makes: 3-4

Recipe Card


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 (8 ounce) package gluten free tempeh, crumbled
  • 2 tablespoons green curry paste, or curry paste of choice
  • 1 (13.5 ounce) can reduced fat coconut milk
  • 1 cup green beans, chopped
  • 1-2 tablespoons tamari
  • Crushed red pepper, To Taste


  • Step 1

    Heat oil in pan over medium heat. Add chopped onion and sauté for 2-3 minutes or until clear. Add crumbled tempeh to pan and sauté until tempeh starts to brown, another 8-10 minutes. Stir frequently to ensure onions don’t burn. Next, add green curry paste to pan and cook for 2-3 minutes. Add coconut milk and let the tempeh simmer in the green curry coconut for 10-15 minutes, or until coconut milk has fully reduced (you shouldn’t have a lot of sauce left in the pan). Stir in your green beans and leave for 3-5 minutes, or until cooked to preferred texture.

  • Step 2

    Finish off by stirring in tamari and red pepper flakes to taste.