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.

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 285Calories from Fat 37

% Daily Value *
Total Fat 12g19%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 276mg12%
Total Carbohydrate 30g10%

Dietary Fiber 8.6g35%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Black Pepper Tofu and Green Beans