Sesame Orange Tempeh

Prep: Rinse and dry the produce. Chop the green beans into ½ inch pieces, chop the green onions in 1/4 inch rounds discarding the bulbs. Mince the garlic. Peel and grate the ginger. Zest the orange into a small bowl, cut orange in half and juice into the same bowl, set aside. Cube the tempeh in 1/2 inch pieces.

Add rice and 3 cups water into a small pot and bring to a boil. Reduce heat to low, cover and simmer the rice until cooked through, about 20-25 minutes.

While rice is cooking, steam the tempeh and green beans. To steam, fill a small pot with 2 inches of water and bring to a boil. Place a steam basket or colander over the pot and place the tempeh and green beans inside. Reduce to medium heat, cover and steam for 10 minutes to allow the tempeh to absorb more of the sauce flavors, and the green beans to soften.

Meanwhile, add sesame oil to a medium skillet over low heat. Add the green onions, red pepper flakes, garlic and ginger. Sauté until onions are slightly browned, about 5 minutes.

Add the sauce mix of tamari and rice vinegar, sugar, juice and zest of the orange, and ½ cup water to the skillet.

Add the steamed tempeh cubes and green beans, stirring gently to coat with sauce while being careful not to break the tempeh apart. Cook until everything is heated through, about 5 minutes. Serve hot over rice, enjoy!