Thai
Peanut-Free Thai Basil Tempeh
Crumbled tempeh, green beans, basil, and lime cook in a glossy peanut-free sauce for a quick rice bowl.
The good part
Tested September 2026. This recipe is written for repeatable home cooking, with one action per step and clear allergen swaps in the recipe note.
Why this recipe works
The method builds flavor before adding liquid, keeps the main ingredients at their best texture, and adds fresh acid or herbs at the end. Read the complete ingredient list before cooking and check packaged sauces, broth, spice blends, and breads for animal-derived ingredients or allergens.
Make-ahead and storage
Cool leftovers promptly in shallow containers and refrigerate within two hours. Reheat cooked food until steaming hot. Texture-sensitive garnishes and sauces keep best in separate containers.
Useful substitutions
Many tempeh brands contain soy; diners avoiding soy can use crumbled chickpeas instead.
Gather
Ingredients
- 8 oz tempeh, crumbled
- 12 oz green beans, cut into bite-size pieces
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 small shallot, sliced
- 2 tbsp tamari
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 1/2 cup Thai basil leaves
- Cooked jasmine rice
Make
Method
- 01Steam the tempeh for 8 minutes and pat it dry.
- 02Whisk tamari, lime juice, maple syrup, cornstarch, and 1/3 cup water.
- 03Brown the tempeh in a wide skillet over medium-high heat.
- 04Add green beans, pepper, shallot, and garlic and stir-fry until crisp-tender.
- 05Pour in the sauce and toss until glossy and thick.
- 06Fold in the basil off the heat and serve over rice.
Keep cooking
Swaps, storage, and useful next steps.
Many tempeh brands contain soy; diners avoiding soy can use crumbled chickpeas instead.