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Hoisin-glazed Tempeh with Green Beans and Cashews

kept bylaerkin
recipe byVegetarian Times

4 servings - serve over brown rice


4 tsp. hoisin sauce
2 ½ tsp. rice vinegar, divided
1 Tbs. low-sodium soy sauce or tamari
1 tsp. cornstarch
1 Tbs. vegetable oil
1 ½ Tbs. minced fresh ginger
4 cloves garlic, minced (4 tsp.)
1 8-oz. pkg. tempeh, cut into ½-inch cubes
1 12-oz. pkg. frozen whole baby green beans
⅓ cup roasted, unsalted cashews



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