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Black Pepper Tofu and Green Beans

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 4
The black pepper adds quite a bit of heat to this dish--cut it back if you prefer something milder. Serve over rice or with a side salad.


  • 1 pound green beans, trimmed and halved
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon pepper
  • 14 ounces firm tofu, drained and patted dry
  • 2 tablespoons canola oil
  • 1 tablespoon packed brown sugar
  • 1/2 cup sliced shallots

Nutrition Information

  • calories 285
  • caloriesfromfat 37 %
  • protein 17 g
  • fat 12 g
  • satfat 1.1 g
  • carbohydrate 30 g
  • fiber 8.6 g
  • sodium 276 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring a medium pot of water to a boil, add green beans, and cook until bright green, about 3 minutes. Drain and rinse with cold water. In a small bowl, mix lime juice, soy sauce, and pepper, then set aside.

  2. Cut tofu into 1/2-in.-thick rectangles. Heat oil in a nonstick frying pan over medium-high heat. Add tofu, sprinkle with sugar, and cook, turning occasionally, until evenly browned, about 10 minutes. Stir in shallots and cook until browned, about 3 minutes. Add green beans and cook until warmed, about 3 minutes. Pour in soy mixture and stir to coat.

  3. Note: Nutritional analysis is per serving.