Pan-Fried Mung Beans with Tempeh Recipe | Cook the Book

Ingredients (9)

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons shoyu, tamari, or soy sauce
• 8 ounces tempeh, cut into pencil-thick strips
• 2 1/2 cups broccolini or broccoli florets, trimmed into bite-size pieces
• Fine-grain sea salt
• 1 1/2 cups cooked mung beans (see note)
• Grated zest of 1 lemon
• 1 cup loosely packed fresh cilantro, chopped
• 1/3 cup Greek-style yogurt or crème fraîche