Tempeh and Green Bean Stir-Fry with Peanut Sauce

Tempeh is a high-protein soy product native to Indonesia; you can substitute tofu with extra firmness if desired.
To make the peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon srirachi, and 1 teaspoon soy sauce in a medium bowl, mixing well with a whisk. Set aside.To make the roast, combine 2 teaspoons of sugar, 5 teaspoons of soy sauce, 1 teaspoon of srirachi and garlic in a small bowl, stirring with a whisk.Preheat a large heavy skillet over medium-high heat. Add 1 tablespoon of sesame oil to the pan and stir to coat. Add the tempeh and half of the soy sauce mixture; cook, stirring, for 5 minutes or until the tempeh is golden brown. Remove the tempeh mixture from the pan and keep warm. Add the remaining 2 teaspoons of oil to the pan, stirring to coat. Add the carrots, bell pepper and green beans to the pan; cook, stirring, for 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until the beans are crisp and tender. Add the remaining half of the soy sauce mixture, tempeh, half of the onion, and bean sprouts; cook for 2 minutes or until the sprouts are tender. Serve with the peanut sauce and the remaining half of the onion.Wine Combination: Late-season Hogue Riesling ($10) has a seductive sweetness with dense notes of peach and apricot that balance out the spicy sriracha. At the same time, its sharp sourness breaks through the rich aromas of peanut and sesame oils. --Jeffrey Lindenmuth