Tempeh and Green Bean Stir Fry
Recipe Intro From themindfulhapa

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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


Prep time 5mins
Cook time 35mins
Serves or Makes: 3-4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe



  • 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.