Well, the month of May is almost over, which means I can go back to eating meat again. I don’t think I ever ate too much, but I may start only going for it for dinner (I got the idea from Mark Bittman). I don’t do as much cooking for lunch, so this still means I’ll be making and posting, lots of tasty meals with meat and vegetarian stuff on here in the future — don’t fret.
Its no secret that I love making Asian dishes and this was a meal I threw together with some green beans that were getting close to being past their prime. I first marinated the Tofu for about twenty minutes, and while that was happening, I cleaned the beans and rinsed my rice. If you do it right, you can definitely cook this meal in about 30ish minutes. Here’s what you do.
Ingredients:
Serves 2
1 16 oz container extra firm tofu, cubed (after squeezing out some of the water)
1 pound green beans, washed and ends trimmed
2 tablespoons soy sauce, plus 1 tablespoon
2 tablespoons sriracha sauce, plus 1 tablespoon
1 tablespoon lemon juice
1 tablespoon sesame oil, plus 1 tablespoon
1 tablespoon chili flakes (optional, for more spice)
1 cup rice, cooked (or noodles)
After draining as much of the water from the tofu as you can, add to a small bowl, or plastic container with a lid. Add tofu, top with 2 tablespoons soy sauce, sriracha, ginger, garlic, 1 tablespoon sesame oil, and chili flakes (if using). Mix to coat tofu, cover for about 20 minutes.
Heat the remaining tablespoon of sesame oil in a large pan or wok over medium heat. When the oil is hot, add tofu to pan and cook for about 5-6 minutes, stirring frequently to cook evenly.
Add beans to wok, top with 1 tablespoon soy sauce and 1 tablespoon sriracha sauce. Toss to coat, cover and cook about 10 minutes, until green beans are tender, but not soft. If the tofu begins to stick, add a touch more oil and a tablespoon of water at a time to help steam the beans.
Serve over rice or noodles. Enjoy!!
