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Kitchen Notebook

March 07, 2019

String Beans with Crispy Tofu

35 Mins

  • 1 lb Green Beans, trimmed
  • 1 pack Organic Tofu
  • 2 Scallions, sliced thinly
  • 2 Tbsp Cooking Oil
  • 1 tsp minced Garlic
  • 1 tsp minced Ginger
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp sugar
  • 1/4 cup Water
  • 1 Tbsp Hot Sauce (optional)
  • Sesame Seeds (optional)
  • 1/2 tsp crushed Red Chili Flakes
  • Sea Salt

Preheat the oven to 400 degrees. Line a baking tray with parchment.

Slice the tofu into two even-thickness pieces and press the water out using a few layers of cheese cloth or paper towel (make sure it is very dry). When the oven is heated, cut the tofu into 1/2-inch pieces. Season both sides with sea salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.


Meanwhile, heat oil in a wok or large sauté pan over medium heat.

Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.


Add the garlic, scallions and hot sauce, if desired. Stir to combine. Cook for 30 seconds to a minute then add the soy sauce, rice vinegar, sugar, water and chili flakes. Cook an additional 1-2 minutes or until most of the liquids are cooked off. Toss with the crispy tofu and garnish with sliced scallion and sesame seeds, if desired.




35 Mins Dinner Recipe Veg Winter

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35 Mins Dinner Recipe Veg Winter


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