Vegan Tempeh and Green Bean Skillet

In a small bowl, whisk together the tamari, rice vinegar, water, and toasted sesame oil to create the sauce.

Heat the olive oil in a large skillet over medium heat.

Add the cubed tempeh to the skillet in a single layer. Sauté for 5 to 6 minutes, stirring occasionally, until all sides are golden brown.

Add the trimmed green beans and red pepper flakes to the skillet with the tempeh. Stir-fry for 3 to 4 minutes until the beans turn bright green and begin to soften slightly.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Pour the prepared sauce directly into the skillet. Toss everything together continuously for 2 minutes as the sauce reduces and coats the tempeh and green beans.

Remove from heat, garnish with sesame seeds, and serve warm.