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
How to Make It
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.
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.
Note: Nutritional analysis is per serving.
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I had my eye on this in the magazine. Made it according to the recipe and really enjoyed it. My ground pepper was freshly ground and nice and spicy. This is not a saucy recipe. But the flavors are clean and I really enjoyed it. With such a short list of ingredients, I will make it again when green beans look good at the store.
This recipe has all the makings to be fabulous, but it came up short for me in a couple of areas. The sauce is good, but didn't provide enough to even really cover/coat/flavor the beans and tofu. I was afraid of this and doubled the quantities going in. I even marinated the tofu in this mixture for a couple of hours before cooking it. It still didn't seem like enough. I added a bit of chili garlic sauce to the sauce (because we like it spicy), and ended up adding some peanut sauce and additional chili garlic sauce at the table. It's *so close* to being right, but I had to do enough doctoring that it missed for us.
The very day that my 'Sunset' showed up in my mailbox, I had green beans and tofu already in the fridge. I whipped this recipe together in no time at all, stirring with my right hand while making cookies with my left - yes, it's that easy. I used a 10-inch well seasoned cast-iron skillet because I don't use nonstick pans, and it worked well. I'll be making this again and again. So happy to have another good tofu recipe in my collection!
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