Black Pepper Tofu and Green Beans
Photo by Annabelle Breakey; written by Amy Machnak
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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