Black Pepper Tofu and Green Beans

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!

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.

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 was really good. I cut the lime juice in half however. I will make again.