Chinese-Style Green Beans with Crispy Tempeh (Vegan Recipe)

This tasty recipe comes together in under half an hour using ingredients you can keep in the pantry and freezer for busy days. It features nutritious tempeh and plenty of frozen green beans, all coated in a glossy tamari and sesame sauce. The vibrant contrast of bright green beans with little flecks of red chilli makes this dish as pleasing to the eye as it is to the palate. It’s easily adapted for children, making it a quick and family-friendly meal.

When we lived in Singapore, stir-fried green beans with mince was one of my favourite restaurant dishes. It’s surprisingly rare on menus back home in the UK, but the memory resurfaced when my daughter mentioned it. I wanted a vegan version, so I replaced the pork mince with tempeh. The result is a wholesome vegan dish packed with greens and satisfying texture.

What is Tempeh?

Tempeh is a nutrient-dense, fermented soy product from Indonesia. Unlike tofu, tempeh is made from whole soybeans pressed into a firm cake, giving it a chewy texture and a higher fibre and protein content. It’s rich in vitamins, minerals and prebiotics, making it an excellent plant-based protein. You can usually find tempeh in supermarkets in the chilled section or the store-cupboard area; it stores well, so keeping some at home is convenient for quick meals.

Tempeh can look unfamiliar at first, and it took me a while to try cooking it after my Indonesian mother-in-law introduced it. As it has grown in popularity, it has become easier to source and a great staple to have on hand when you want a healthy, protein-rich base for a meal.

Frozen Green Beans

I use frozen green beans here for convenience. A stash of frozen vegetables means you can make a healthy meal even when the fridge is low. Frozen vegetables are typically flash-frozen soon after harvest, which preserves nutrients, so they’re a good choice. Frozen beans don’t blister exactly like fresh beans fried in a very hot wok, but they save time and often have a milder flavour that’s more appealing to children and picky eaters.

Cooking tempeh for children

This recipe is a good way to introduce tempeh to children who usually refuse it. I break the tempeh into tiny, mince-like pieces — either by finely chopping or pulsing briefly in a food processor — and steam it first to tone down any bitter edge. Once it’s cooked and coated in the sauce, many kids won’t notice the tempeh at all. My family’s biggest meat-lover even insisted there was chicken mince in it, which felt like a small victory for getting more plant protein onto their plates.

Tempeh Tips

To achieve a mince-like texture and remove bitterness:

• Drain and rinse the tempeh.
• Chop finely or pulse briefly in a food processor for a couple of seconds.
• Steam the chopped tempeh for 15 minutes, then drain and rinse before frying.

After steaming, the tempeh is ready to brown in the pan and absorb the sauce.

For reluctant children, adding a tasty sauce and letting them season their own portion (we use a spray bottle of coconut aminos for the kids) makes a big difference. Hiding veggies in a flavourful sauce is an easy way to help them broaden their tastes.

Serving Suggestions

Serve this with a big bowl of rice — I prefer brown rice for its extra fibre, or cauliflower rice for a low-carb option. Noodles would also work well for a quicker pairing. While rice cooks, you can steam the tempeh over it to save time. Garnish with sesame seeds or fried shallots and add a splash of tamari to taste.

Adapting for children

For the children’s version, omit the chilli and add diced carrot to reduce how “all green” the plate looks. Fry the onion, garlic and tempeh, add diced carrot with ½ cup of water, cover and cook for about 3 minutes, then add the beans and sauce and finish as directed.

📖 Recipe 📖

Quick and Easy Chinese Green Beans with Tempeh (Vegan)

A healthy vegan Chinese green bean and tempeh recipe with a glossy tamari and sesame sauce that cooks in under half an hour for an easy family meal.

Prep Time
5 mins

Steaming Time
15 mins

Total Time
25 mins

Servings: 2

Author: Camilla Sanderson

Equipment

• wok or frying pan, steaming basket

Ingredients

• 90 g tempeh, drained and rinsed
• 200 g frozen green beans
• 1 small red onion, diced
• 2 garlic cloves, minced
• ½ red chilli, finely diced

Sauce:

• 1 teaspoon cornstarch
• 1 tablespoon tamari
• 1 tablespoon rice wine
• 1 tablespoon sesame oil
• 1 teaspoon brown rice syrup
• ¼ teaspoon white pepper
• ¼ cup water

Instructions

1. Prepare the tempeh: drain and rinse, then chop very small or pulse briefly in a food processor. Steam the chopped tempeh for 15 minutes over boiling water. Drain and rinse afterwards.
2. Make the sauce: mix the cornstarch with tamari until smooth, then add rice wine, sesame oil, brown rice syrup, white pepper and water. Stir until combined.
3. Stir-fry the onion, garlic and chilli for 2 minutes over medium-high heat until starting to brown.
4. Add the drained tempeh and fry for 3–5 minutes, stirring frequently to brown slightly but avoiding burning the aromatics.
5. Add the frozen green beans and the sauce (stir the sauce first so the cornstarch is mixed in). Stir constantly as the sauce bubbles, defrosting and cooking the beans and allowing the sauce to thicken. This happens quickly — avoid overcooking so the beans stay vibrant and crisp-tender.
6. Serve with rice or noodles, garnish with sesame seeds or fried shallots and a dash of tamari to taste.

Notes

• Tempeh can be finely chopped by hand or briefly pulsed in a food processor. Steaming reduces any bitter flavours before frying.
• Fresh green beans can be used instead of frozen; increase cooking time slightly and add a splash of water if needed.
• Have all ingredients ready before you start stir-frying — the dish cooks quickly.

Nutrition

Calories: 244 kcal |
Carbohydrates: 24 g |
Protein: 12 g |
Fat: 12 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Recipes

If you enjoyed this dish, you might like these other vegan and gluten-free mains:

🌿
Follow me on Instagram, Facebook or Pinterest, or subscribe to my emails!
🌿