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Hoisin-glazed Tempeh with Green Beans and Cashews Recipe


4 tsp. hoisin sauce
2 1/2 tsp. rice vinegar, divided
1 Tbs. low-sodium soy sauce or tamari
1 tsp. cornstarch
1 Tbs. vegetable oil
1 1/2 Tbs. minced fresh ginger
4 cloves garlic, minced (4 tsp.)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1 12-oz. pkg. frozen whole baby green beans
1/3 cup roasted, unsalted cashews



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