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.