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

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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