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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Black Pepper Tofu and Green Beans

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.

Sunset SEPTEMBER 2011

  • Yield: Serves 4
  • Total: 30 Minutes


  • 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


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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 37%
  • Protein: 17g
  • Fat: 12g
  • Saturated fat: 1.1g
  • Carbohydrate: 30g
  • Fiber: 8.6g
  • Sodium: 276mg
  • Cholesterol: 0.0mg

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Black Pepper Tofu and Green Beans Recipe