Manchurian Green Beans with Tofu

Ingredients

  • For the Green Beans
    • 1/2 (12- to 16-ounce) package extra-firm tofu
    • 1 1/2 lb. green beans, ends trimmed, cut into 3-inch pieces
    • 2 scallions, thinly sliced (white and green parts; about 1/2 cup)
    • 2 Tbsp. finely chopped fresh cilantro
  • For the sauce
    • 2 medium garlic cloves, minced (about 1 teaspoon)
    • 1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 Tablespoons)
    • 2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles) (we used chiles de árbol)
    • 1/4 cup low-sodium tamari (or low-sodium soy sauce) (we used low-sodium tamari)
    • 2 Tbsp. fresh lemon juice
    • 2 Tbsp. arrowroot powder

Directions

  1. Drain the tofu and press it until the excess liquid is removed. Cut the tofu into 1-inch cubes. Take a large nonstick skillet and set it over medium heat. Place the tofu in the the skillet, cooking it for 5 minutes or until the tofu has gotten golden and crispy all over.
  2. While the tofu’s cooking, take another large nonstick skillet out and set it over medium heat as well. Toss the garlic, ginger and chiles in, stirring constantly for 2 minutes or until they’re aromatic (also helps keep them from burning). Mix the green beans and 3/4 cup water in, turning the heat up to high next. Once it’s at a boil, turn the heat back down to medium and let it simmer for 5 to 7 minutes or until the beans are cooked but still have a crunch to them (take it down to 3 minutes if you want the green beans to have an al dent texture).
  3. Take a small bowl out and whisk the soy sauce, lemon juice, arrowroot and 1/4 cup of water in it until there are no more lumps. Pour the arrowroot mixture into the skillet with the green beans, stirring constantly for 3 minutes or until the sauce looks like it’s thickened. Take the crispy tofu and stir it into the green bean mixture. Stir for 5 to 7 minutes longer or until the sauce looks like it’s coating the tofu and the green beans. Mix in the scallions and cilantro and serve right away. If you have any leftovers, this will stay good for up to a week in the fridge if you keep it in an airtight container.

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This recipe came from “Forks over Knives Flavor !” by Darshana Thacker.

We weren’t paid in any form to promote “Forks over Knives Flavor !” by Darshana Thacker.

Take care everybody !

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