Black Pepper Tofu and Green Beans

Inspired by a recipe from Sunset magazine, this quick tofu dish doesn’t lack in flavor.  Serve with brown rice or quinoa.  (1 cup dry works well)


  • 1 lb green beans, trimmed and cut into bite-sized pieces (length of your choosing)
  • 4 Tbsp fresh squeezed lime juice
  • 4 Tbsp reduced sodium tamari or soy sauce
  • 1 – 1 1/2 tsp ground black pepper (this makes it spicy, so be careful on the amount if you don’t want it spicy)
  • 14 – 16 oz firm or extra firm tofu, pressed and drained to remove excess moisture
  • Olive oil for sauteing
  • 1 Tbsp packed brown sugar
  • 1/2 cup sliced shallots or sliced green onions

Steam green beans until bright green.

In glass measuring cup or small bowl, mix lime juice, tamari and black pepper.

Cut tofu in 1/2 thick rectangles.  Sprinkle brown sugar over tofu and toss carefully to coat.

Heat saute pan with a tablespoon or two of olive oil.  Add tofu and cook until starting to get browned and crispy, not stirring too often.  Add shallots or green onions and cook a bit more, until softened to your liking.  Toss steamed green beans, sauce and tofu together and mix.  Serve over brown rice or grain of your choice.

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